Abby’s Table Local NW-Inspired Dinner

From the Abby’s Table newsletter:

abbystableAbby’s Table: Local Northwest Inspired Family-Style Dinner

I guess our April showers did bring May flowers! Not only have we enjoyed all the beautiful flowers of Spring, we have been loving the vibrant variety of produce our local farms have been continuing to provide us with. Our Northwest menu next week is inspired by all things fresh and local. We can’t get enough of flavorful Asparagus and Pea shoots, fresh-picked Salad Greens, juicy Strawberries and tangy Rhubarb, and Abby’s favorite, French Breakfast Radishes! We are also really excited to be getting Sturgeon for our main course from a family owned and operated fish farm in Idaho. We know, we know… we don’t normally say fish and farm together in the same sentence, but the Sturgeon we’re getting comes from a good place, a “sanctuary” of sorts, found in the Snake River Canyon of Idaho. Owner Leo Ray first started raising trout for Whole Foods at his farm that uses fresh spring water and geothermal resources. He added Sturgeon to his waters to feed off of the trout “waste” and later added alligators to feed off of the Sturgeon “waste”. We got the full scoop from our fish supplier, and we feel good about supporting Leo’s healthy fish establishment.

Menu for Wednesday, 5/23/12
As always our menu is 100% gluten, dairy and soy free.

FIRST
Creamy Asparagus Soup with Crispy Fried Pea Shoots

SECOND
Local Greens Salad with French Breakfast Radishes, Edible Flowers and Champagne-Mustard Vinaigrette

MAIN
Maple-Tarragon Glazed Idaho Sturgeon
OR Portobello Mushrooms w/ Maple-Tarragon Glaze

Entrees Served With:
French Breakfast Radish Fritters with Lemon “Sour Cream”
Lavender and Thyme Scented Roasted Rainbow Carrots

DESSERT
Rhubarb and Strawberry Compote with Hazelnut Topping

RESERVE YOUR SPOT>>