Tom Douglas

Dahlia Lunch Tastes Like Spring/ by Shelley Lance, Blog Editor

There’s a new seasonal small plates section on the Dahlia lunch menu to celebrate Spring!  Robyn and I tasted all three (of course) and couldn’t decide which was most delicious:

Grilled asparagus and Quillisascut Farms smoked ricotta- a couple sensational ingredients, handled with elegance and restraint, dressed with a little olive oil and lemon.  Doesn’t this plate look beautiful? (photo middle, middle)

Roasted morels, Miner’s lettuce, and spring onions- simple, perfectly dressed salad with tiny roasted morels.(Photo middle left)

Fava bean butter, artichokes and ficelle- what a fun idea to make a compound butter with fresh fava beans.  Again, simple and lovely. (photo top)

For the entrees:

A delicate, barely held together cake full of crab, nicely seasoned, with a golden crust, and served with crispy shoestrings, grilled asparagus, a pool of spicy avocado puree, and a sprinkle of bacon salt.

Doesn’t this halibut with favas, carrots, and olive oil mashers look divine? The fish was crusted on the outside, silky inside- beautifully cooked. (photo middle right)

Look at this Bento Box!  Grilled rare tuna, a gorgeous coil of buckwheat soba, creamy daikon soup, a fresh little salad of pickled beets and watercress.  The little pool of pale green garlic sauce was creamy, delicious, and mild. (photo bottom)

If it’s been awhile since you had lunch at the Dahlia, luckily for you there’s even another option: the Dine Around menu continues through the end of March, Monday through Thursday, and it looks terrific.

March 22nd, 2010