It been a interesting week, since the official announcement of the promotion of our 2 new head chefs, there’s been a heightened amount of resume’s coming in recently, I’ve been told usually this at this time most restaurants are looking to keep staff and settle in for the busy summer months.
Menu changes have already begun with the minor tweaks in some dishes and others completely changing altogether. Larder has the addition of a new caprese salad with micro basil and buffalo mozzarella, Front section, tweaked the warm asparagus salad with fried duck egg and truffle vinaigrette and a crab risotto.
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