Learning at Latab

This morning we received this lovely photo from a guest who attended our dinner event with Latab on March 14. The evening's offerings encouraged him to forage for his salad greens - ones he had learned were edible.

Here is Chef Kris Barnholden's menu from the evening, for those of you who are curious:


Flatbread with Roased Beets, Herbs, Sunflower, Yogurt Dried Blueberry Flax Crisps, Chestnut, Wild Garlic

First Course:

Salad of Wild Spring Greens, Poached Egg, Potato Foam, Brioche Crumb

Second Course:

Cow Parsley Root and Potato Latkes, Wild Garlic Creme Fraiche, Garlic Mustard, Oxalis

Third Course:

Coffee Cured Trout, Carrot, Wild Shoots

Fourth Course:

Braised Lamb Neck, Wild Mustard Salsa Verde, Stinging Nettle Gnudi, Porcini Granola


Angelica Yogurt Cream, Wild Flowers, Honey, Buckwheat Crumble