New Spring Menu at the Independent

Spring may be getting a slow start this year, but if your taste buds are getting restless, let chef Mark Usewicz give you a glimpse of things to come. The new spring menu at The Independent kicked into effect on April 3rd. It features appetizers like asparagus and prosciutto with a grapefruit and anise seed vinaigrette; grilled squid served with grains of paradise, carrot-tahini puree and chickpea fries and main courses like roasted halibut with brandade ravioli, wild mushrooms, spring peas and three garlic broth or socca crepes filled with cardamom scented eggplant and ricotta salata with a spring vegetable ragout and garlic yogurt. Top it all off with lemon thyme sorbet with stewed rhubarb and candied grapefruit or a tasting of gelatos and sorbets. For reservations and more information, call 617.440.6021.

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