Menu for Monday, April 30th

A Salad of Grilled Asparagus with a Hot Avjar Aioli

Tagine of Patrick's Chickens, with Spring Onions, Preserved Lemons and Sundried olives

A Tabouleh of French Green Lentils and Wheat Bulgar

A Tangle of Spring Greens, Cultivated and Wild

Strawberry Rhubarb Tarts

Menu for Monday, April 23rd

As of this afternoon, I am still waiting to find out what local produce is available, so let's just say it will be a delicious menu that will accompany slow cooked lamb shanks.
how bout that?