spring menu ideas

Don't know what your ratio of kitchen time to office time is but I can relate to the inexperienced staff issue. Luckily for me in most places, at least the places I stayed a while, a large part of my time was spent in the kitchen. Here are some spring ideas that I did with inexperienced but eager staff

Rabbit braised with Red Wine and Morels, served on a bed of Mustard Greens and accompanied by a ragout of Ramps, Fiddlehead Ferns, and White Beans; and an Oregano Spoonbread

Coconut Poached Cod, a filet gently simmered in a spicy Coconut Broth, served on a pan seared slaw of Celeriac, Spinach, Carrot, and Sunchoke and topped with a Manzano Banana Ginger Chutney

Grilled Flank Steak a Flank Steak brushed with a Kumquat, Garlic, and Green Peppercorn Paste, grilled, thinly sliced and served on a bed of Arugula, and topped with Kumquats and Vidalia Onions tossed in a Citrus Vinaigrette

Rice Charred Salmon sprinkled with a ground spice rub of toasted Bhutanese Red Rice and Togarishi, then grilled and topped with a grilled Baby Artichokes and a White Miso Chevre Sauce

Duck Breast a boneless and skinless breast grilled and thinly sliced, topped with a Honey Lavender Sauce and sprinkled with toasted Sunflower Seeds and grilled Asparagus

Stuffed Pork Loin stuffed with Bok Choy and Daikon, then pan seared, finished in a hot oven and topped with a Mustard Su-Miso Sauce and sprinkled with a Vidalia Onion Salsa and fresh Watercress

Asparagus Pistachio Pasta Lemon Pepper Fettuccine tossed in a Pistachio Sauce and topped with Asparagus,, Leeks, and Lemon Zest

I wish you lots of luck. A variety of salads preferably ones that are not as common, for instance tabouleh is an awesome summer salad, gaspacho is always good and cool. make it simple and colorful.