New May Menu "springs" to life: morels, asparagus & more

Put a spring in your step this May. Eat divine dishes every Thursday morning specially crafted to showcase the season's best:

• Slow roasted local free range beef brisket served with polenta, morels and fiddlehead ferns with a side of sautéed ramps and an optional egg on top

• Plain or walnut whole wheat pancakes served with a warm strawberry- rhubarb compote and topped whipped cream (optional) with a side of pork sausage links or veggie sausage
  
  

• Asparagus soup with a poached egg and buttered toast
  
  
• Scones from Zou Zou's Cafe!
  

Featured resources & ingredients:

Westwind Milling Company: flour
Back Forty Acres: eggs
Calder Dairy: milk, butter, cream
Stanke: syrup
Black Oak Farm: pork sausage
Heim Farm: asparagus soup
Farmer's Supply: eggs
Mill Pond Bread: bread
Strawberries: Locally sourced (stashed in freezer after last summer's harvest)
Asparagus: from somewhere local... we'll let you know soon!