Spring is our favorite time of year. Not only are the days notably longer, but it’s also when the local growing season officially begins. This means more locally grown food for you and us! This week nana will be introducing a few new dishes to our spring dinner menu, including a delightful kingfish, pan-roasted in a spicy soy glaze atop fried rice with spring vegetables in a chile-lime cream sauce. Delightful could be an understatement. Also seeing it’s debut are yucca nachos, a dish we’ve thought long and hard about to get it just right. Pulled pork and creamy Chihuahua cheese complement the crispiness of the yucca chips, our mango salsa gives the dish a sweet and tangy flavor, and a heaping dollop of sour cream and guacamole give it the finished look. Come on down and see how Chef is preparing other spring favorites, like rhubarb, asparagus, zucchini and more!
