Here’s a spring menu for six that’s sophisticated, seasonal and easy to prepare. Quail used to be thought of as exotic-unless you knew a hunter-but it’s available fresh through specialty butchers, and frozen in fancy supermarkets.
To simplify the plate and preparation of the side dish, the vegetables are mixed with orzo, a versatile pasta base.
Dessert combines the best elements of that famous decadent dessert, strawberries Romanoff. Frozen strawberries are processed into a vibrant sherbet, then topped with a thick ice cream sauce and frozen. Orange, rum and Cointreau flavorings make this dessert delicious.