This season Riccardo Cuccaro, chef de cuisine at Bouquet Restaurant, is bringing the farm stand to diners morning, afternoon and evening. Everything you love about your local farmer’s market is making an appearance on his sleek and understated menus. Let’s start with dinner…
Tender, delicate squash blossoms join the first course menu. A classic Italian dish, these blossoms are stuffed with three kinds of cheeses, sundried tomato and basil stuffing, and are then tempura-battered and fried. For those in the mood for something lighter, spring vegetable soup is a carnival of the jewels of spring: carrots, zucchini, snow peas, fava beans, potato, celery and tomato. Rack of lamb is new to Cuccaro’s main dishes. New Zealand lamb is expertly cooked and served with Barbera demi glace, a puree of snow peas and mint, sweet baby carrots, zucchini and rosemary fingerling potato confit. A very unusual and delicious preparation of gnocchi is also new; red beet potato dumplings are served with manila clams, shrimp, bottarga, fava beans and a Moscato garlic broth. View the entire dinner menu here.
Lunch is served at Bouquet on Saturday and Sunday with Sunday’s lunch menu now featuring a handful of brunch options, like Spanish eggs and linguica and smoked salmon carpaccio. Breakfast is served daily and continues to draw in both locals and visitors alike for the best a.m. meal in the valley.
We hope you can join us this season to taste the best of spring! Learn more and make your Bouquet reservations here.