Chive loves to celebrate the spring by bringing bright, fresh flavors your plate. Rhubarb, wild fiddleheads & petite garlic scapes breathe fresh air to your menu!
SPRING
Hors D’Oeuvres
Flatbreads with caramelized spring onion, rhubarb & Topsfield goat cheese
Smoked Bluefish on home made seed crisps with horseradish creme fraiche
Our own pea & mint hummus on a golden honied crostini
Tendercrop Farm chicken skewer with roast balsamic, onion & rhubarb chutney
Plated Courses
Flakey rustic tarts with greenhouse spinach, Topsfield goat cheese, lemon & thyme served on vintage wooden boards
Local caught fish cakes with arugula pesto
Squash, beets & parsnip with Maine fiddleheads tossed in lemon dill vinaigrette
Something Sweet
Essex Maple Bread Pudding with a bourbon, pecan crunch