THE MENU

First
Baby Artichoke Antipasto with Red-pepper Pine Nut Aioli
Baby artichokes grow on the same plant as large artichokes; they're just the smaller buds.

Main
Roast Chicken with Meyer Lemon Shallot Sauce
Shallots roast alongside the chicken; then they're puréed and browned with lemony pan juices to make a fragrant gravy.

photo by Annabelle Breakey
Rhubarb Compote with Toasted-Almond Ice Cream Balls

Dessert
Rhubarb Compote with Toasted-Almond Ice Cream Balls
Tart, rosy red rhubarb goes very well with oranges, and its melting texture sets off the crispness of the almonds. The idea for the nut-coated ice cream balls is from Emily Luchetti, the executive pastry chef at San Francisco's Farallon restaurant.

Wine note
Sauvignon Blanc has the best chance of standing up to the artichokes (a proven wine killer). For the main course, we liked an herbaceous, citrusy Pinot Gris.

photo by Annabelle Breakey
Yellow mums brighten the table.

Get into the season on the table-setting front, too, with these quick tips.

1. Color scheme We took our cues from the food. The chicken's golden skin and the deep, bright yellow of Meyer lemons led us to shades of yellow for the tablecloth, napkins, and flowers, with white plates to set off the color and shape of the food.

2. Flowers Clusters of small yellow mums create bright hits of color at each place. At the end of the party, guests take them home.

3. Shapes and patterns Delicacy is the idea here, from the subtle floral pattern of the dinner plates to the potato platter's softly scalloped rim.

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