With the Valentines weekend written in history, we have a bit to ponder on about the future for a spell.
The new menu is in hand and we are working all of the prep up for our grand unveiling which happens to be this Thursday night the 21st. All of the guys in the kitchen are hard at it putting together the final touches to each dish and getting ready for a quick transition.
On the prior post I mentioned that we would release a few more of the dishes to the public soon and ,though it has been a bit longer than I originally hoped, here we are.
An ever present item on the menu has been Foie Gras. We have sourced our Foie from LaBelle Farms for many years now and just love the product. In the kitchen one afternoon we were discussing a dish that I had read about. It was a terrine that was grilled first, then baked slowly to finish. Through a little trial and error we came up with what we think is a fantastic terrine of Foie Gras without a sweet edge. A hint smokey, a little salt, a touch of sherry, and a copious amount of LaBelle Farms goodness. When chilled the terrine is sliced and served upon pain grille with apples, endive, and a cider gastrique.
For those of you who have been ordering the quail lately, thank you. This, along with duck, happens to be one of the kitchens favorite little treats. This go around features our lovely little quail being hot smoked in the kitchen slowly over fruit woods and finished in the oven. Served with these devilish birds are housecured pancetta and roasted onion smashed potatoes, asparagus, and an almond cider demi.
Now there are those people, myself not joining this group, that bases the entire meal around what is served after the entree is cleared. Cheesecake has always been requested, but we have never found the right cheesecake style for us. Well the dry season has ended as we introduce our Raspberry and Lemon Mousse Cheesecake with ginger blueberry compote and almond crumble.
The new menu is in hand and we are working all of the prep up for our grand unveiling which happens to be this Thursday night the 21st. All of the guys in the kitchen are hard at it putting together the final touches to each dish and getting ready for a quick transition.
On the prior post I mentioned that we would release a few more of the dishes to the public soon and ,though it has been a bit longer than I originally hoped, here we are.
An ever present item on the menu has been Foie Gras. We have sourced our Foie from LaBelle Farms for many years now and just love the product. In the kitchen one afternoon we were discussing a dish that I had read about. It was a terrine that was grilled first, then baked slowly to finish. Through a little trial and error we came up with what we think is a fantastic terrine of Foie Gras without a sweet edge. A hint smokey, a little salt, a touch of sherry, and a copious amount of LaBelle Farms goodness. When chilled the terrine is sliced and served upon pain grille with apples, endive, and a cider gastrique.
For those of you who have been ordering the quail lately, thank you. This, along with duck, happens to be one of the kitchens favorite little treats. This go around features our lovely little quail being hot smoked in the kitchen slowly over fruit woods and finished in the oven. Served with these devilish birds are housecured pancetta and roasted onion smashed potatoes, asparagus, and an almond cider demi.
Now there are those people, myself not joining this group, that bases the entire meal around what is served after the entree is cleared. Cheesecake has always been requested, but we have never found the right cheesecake style for us. Well the dry season has ended as we introduce our Raspberry and Lemon Mousse Cheesecake with ginger blueberry compote and almond crumble.
Along with all of our new dishes we have also added a few new exciting wines. Check back soon for an update of our new wine.
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