Chef’s Table: Andre Natera, of Pyramid, Intros New Menu
Now that the warmer months of spring are here, the direction for Pyramid’s menu is shifting. With the spring comes a variety of fresh vegetables and fruits and, of course, spring lamb.
In designing the menu, I wanted to incorporate seasonal produce and also focus on lighter dishes as we move into the warmer months. My style and approach to cooking are simple, “Do as little to the ingredients as possible so that they shine on their own.”
Some of the spring influence can be seen in my dish where I pair asparagus risotto with grilled asparagus salad and a poached egg. The fresh tastes of spring are also apparent in the seared scallops with carrot puree and baby heirloom carrot salad dish. Some of the dishes that we added to the menu that are also reflective of the season are the watermelon brûlée salad with feta from Brazos Valley and mint from our garden – a favorite from last year that people have continued requesting. And the red snapper with baby fennel, baby artichokes and smoked fingerling potatoes is light and fresh, perfect for dinner on a warm spring night.
The overall approach is to really focus on clean flavors while serving food that is light and simple. I try to use seasonal produce as much as possible. We will not make the sauces as rich and as we get closer to summer I will make even more changes towards cooler items focusing more on citrus and greens.