The Spring Menu at L’Andana

March 31, 2017



We’re officially in the spring season, and we’re looking forward to debuting menu changes over the coming weeks! With spring comes a new crop of fresh produce, and many fruits and vegetables are at their best. Here in New England it signifies the start of the growing season, beginning with root vegetables and leafy greens, and warm weather crops like tomatoes and peppers not far behind!

In Massachusetts we get a growing season that lasts for about four months, so we appreciate and take advantage of every day we get. When the growing starts to get good, we look forward to incorporating lots of locally grown and foraged items on our menu! In particular we look forward to vegetables like asparagus, arugula, peas, radishes, and turnips. Locally foraged morel mushrooms are also a nice addition to dishes, as are local herbs at their peak. We grow as much as we can here on-site in our gardens behind the restaurant, and we’re anxiously waiting on the day when we can install our raised beds!



Around this time of year, you’ll start to see hints of green popping up in our primi, contorni (side dishes) and main menus. When it comes to first courses, our salads make for a wonderful start. Currently we’re offering an arugula salad with lemon, extra-virgin olive oil, and Parmigiano Reggiano, and a mixed greens salad with citrus vinaigrette, mandarin chips, mixed radishes, and Pecorino. Once our garden is up and running, the arugula and radish for the salads will be sourced from the garden behind the restaurant. The primi menu also includes some new spring-inspired options like the Pate with Bell & Evans chicken liver, white grapes, and grilled ciabatta.

One of our favorite spring entrees of the moment is the wood grilled Faroe Island Salmon. It’s served with spring dug parsnip puree, roasted mushrooms, asparagus tips, and spring onions. It makes for a delicious entrée that’s a lighter option.



While berries don’t ripen in New England until summer months, they’re in their prime in warmer areas and you can find them on our spring dessert menu! At the moment we’re featuring a Strawberry Rhubarb Crostata, served warm with crème fraîche gelato and strawberry sciroppo. In springtime, lemons are also at their juicy best, and we’re loving the Ciambella with lemon anglaise and house-made raspberry jam.

We’re excited that our menu is becoming lighter, brighter and more colorful as we edge towards warmer days! We welcome you to join us this spring and to sample our new menu updates!

 

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