Mother’s Day Weekend opened with smiling guests at the front door eager to be shown to their rooms and more coming that evening to dine with us at our annual benefit to support victims of domestic abuse and violence. Just days ago the garden had yet to turn from brown to the lush green that greeted us at every window of the house. The brand new a la carte menu was presented with an amuse bouche. Chef Delaune prepared a moist Madeleine typical of the Lorraine region in northeastern France while combining his Mediterannean roots with shrimp, olives & sun-dried tomato ingredients. As guests considered their choices, Pierre recommended wine pairings and waiters brought today’s homemade bread along with butter and tapenade accompaniments. O did we say? Three courses is never three. Four is never four. There are always surprises throughout any meal at Kingsbrae Arms. The Mother’s Day Weekend menu comes to life with a choice of three appetizers. Poached raviolis de Roman with asparagus fricassée, onion confit cooking jus, a tuile of Parmesan and piment d’Espelette & topped with arugula micro-greens from our greenhouse * Homemade salmon gravlax topped with lemon confit & chive cream on a toasted baguette topped with tobiko caviar, mandarin oil & purple mizuna from our garden * Roasted artichoke soup, with a rasher of crispy bacon micro-greens & a dot of walnut oil. Main courses include: roasted pasture-raised chicken breast with fingerling potatoes, caramelized purplette onions with garden fresh herbs & Port sauce * Creamy woodland mushroom risotto with Tartuffo and butternut squash & beef jus. [Vegetarians take note: Every menu will have vegetarian options. This risotto can be prepared without stock.] * The fish of the day Arctic char with chorizo and asparagus. Cheese plates and desserts round it all out. We thank all of our loyal patrons for making this a great season launch and the benefit a rousing success. We leave you with these whiskey caramel truffles dusted with gold to carry you over till your next visit. And be prepared to see a whole new menu as it changes with the season. Most of our crops are now planted and we will be featuring rolling harvests all season long.