A Lavender Inspired Menu

A Study in Lavender!

LavenderLavender, what the French call “Blue Gold” has grown wild throughout the Mediterranean for millennia. Since the days of the Roman Empire, lavender’s distinctively scented flowers have been gathered for their healing and soothing properties as well as for use as a culinary herb. The sweet and savory delicate fragrance of Lavender enlivens foods and drink with its enticing flavor. LAVENDER, this intoxicating perennial herb which only flourishes during the warmer months is only available to me from May through August. So consider celebrating this wondrous flower for this summer’s outdoor gathering!

Consider celebrating this wonderful flower for this summer’s outdoor gathering!

This menu is design solely on the use of LAVENDER as a flavoring to amuse the senses of taste, smell and sight.

Each course features LAVENDER by infusion, as a marinade, in a sweet syrup, by crushing the dried buds by hand as an herb, and finally – entire sprigs of LAVENDER used as a beautiful purple garnish to finish off a plate.

In cooking the challenge of using this aromatic and often “perfumey” flower is finding the perfect balance in order to enhance the food, not to overwhelm dishes.

It is a distinctive and delicious culinary surprise!

APPETIZERS

Provence Lavender and Ginger Lemonade Presented in Icy, Frosted Glasses 
Grilled Glazed Honey & Lavender Shrimp on Sugar Cane Skewers

Dried Turkish Apricots and Medjool Dates Stuffed with Artisan Chevre, Pistachio Nuts with a Lavender Syrup Drizzle

SALAD

Summer Salad of Endive, Radicchio, Butter Lettuce & Pink Grapefruit, 
Lightly Tossed with a Lavender Citrus Herb Vinaigrette Topped with Shaved Parrano Cheese

ENTREES

Sonoma Raised Lavender Rubbed Pan-Seared Quail, with Preserved Lemon & Thyme 
Served over a Bed of Fluffy Jasmine Rice

“Lollipop” Lamb Chops, Marinated in Mediterranean Spices and French Lavender, then Grilled and Served upon a Nest of Farro Tabouleh and Braised Petit Artichokes

Homemade Foccacia Bread Stuffed with Red Grapes, Rosemary and Feta and a Lavender- Scented Extra Virgin Olive Oil Dip

DESSERT

Lavender Bud Panna Cotta with a Light Caramel Sauce and Fresh Berries Crystallized Lavender Shortbread Cookies served with Homemade Mascarpone Ice Cream