According to Pennsylvania’s own weather-predicting groundhog, spring is just around the corner. So I have been planning my spring menus.

Truthfully, it’s been so cold and grey lately here in San Francisco that I’ve taken comfort holding up in my kitchen and writing menus filled with baby vegetables, fresh herbs and other ingredients that scream “spring.” It’s nice to know that warmer weather and sunny skies are closer than we think and that my restaurants Meritage & Paragon will launch their spring menus on very soon!

Some highlights from the new spring menus:

  • We’re bringing back local lamb with peas salad, toasted almond espuma and breakfast radishes. roasted sonoma duck breast, farro & frog hollow apricot marmalade
  • We’re featuring a delicious alaskan halibut. (alaskan halibut is one of my favorite fishes – it has great flavor and texture)
  • Other tbd springtime dishes will be filled with spring peas, fava beans, ramps, morels, white asparagus, green garlic and more.

I hope this glimmer of springtime is enough to get you through the next few weeks. And if that groundhog was wrong, I can think of a few other dishes we’ll be serving on the spring menu. Groundhog is actually very chewey.

I’m just Joshin!

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