Forsythia Debuts New Sensational Spring Menu

PHILADELPHIA, PA - Chef Christopher Kearse, Owner and Chef of Old City’s contemporary French restaurant and bar Forsythia, recently released a new Spring menu inspired by the bright flavors of the season. Beverage Director Shawn Miller updated his beverage menu, including compelling spring libations, to compliment Kearse’s menu.

Chef Christopher Kearse Debuts New Sensational Spring Menu
Chef Kearse is known for his creative and colorful plating of his ever-evolving and seasonally focused modern French fare. Fans of Forsythia can expect a good showing of ramps, asparagus, morels, and snow peas, among other ingredients that underscore the season.  
“Spring is my favorite season to experiment with flavors and ingredients,” said Chef Christopher Kearse. “It’s such an optimistic and promising time with the first harvests and the flavors are so bright, delicious and are what I’m personally craving right now.”  
Highlights from the newly launched spring menu include the following:  
  • Foie Gras Mousse: Rosé, Green Strawberries, Lemongrass Gelée 
  • Ham & Cheese Beignets: Black Forrest Ham, Emmental Cheese, Morel Mushroom Marmalade  
  • Trout Almondine: Snow Peas, Haricot Vert, Preserved Lemon, Verjus  
  • Chilled White Asparagus: Pistachio, Blood Orange Hollandaise 
  • Clam & Potato Leek Bisque: Lemon Ash, Hazelnut Crumb, Trout Roe
  • Parisian Gnocchi: Ramp Butter, Morel Mushroom, Pine Nut Gremolata 
  • Rohan Duck Breast & Confit: Fennel, Muscat Grapes, Stinging Nettle, Toasted Honey Jus 
  • Blanquette de Lapin (For Two): Braised Rabbit Leg, Rabbit Boudin, Spring Cassoulet, Dijon 
Additionally, imbibers can look forward to a bevy of stunning spring sippers, expertly crafted by Beverage Director Shawn Miller. New spring cocktails include the seasonally apt elixir with a soft seafoam hue dubbed Snow Tiger — rum, snow pea-fennel tincture crafted with Menthe-Pastille, Luxardo Maraschino, and lime; the vibrant The Smoking Carrot — mezcal, lemon, carrot, and ginger cordial; and a floral Lavender Menace —rosemary vodka, lemon, black pepper honey, and lavender foam. 
“The new spring cocktail menu has been a particularly fun process – experimenting with classic and atypical ingredients and components,” said Shawn Miller. “Snow Tiger is one of my favorite cocktails I’ve ever crafted as it includes a variety of obscure elements that, once mixed together, work surprisingly well and exude the essence of spring in a glass.” 

Keeping in line with the season, Forsythia is continuing its highly successful The French AF Series with La Fête Au Ramps on Wednesday, May 18. This installment highlights the traditional spring ingredient incorporated in five expertly prepared dishes with an optional pairing of complementing French wines, for $105/person ($60/person for wine pairing). Offerings include Ramp Top Lasagna, Almond & Ramp Crusted Scallop, and Red Wine Truffle Glazed Lamb Ribs with Ramp Jelly.