Monthly archive for March 2013

Seared scallops with white bean puree and Merguez vinaigrette

Seared scallops with white bean puree and Merguez vinaigrette

Scallops are pan-seared and served on a puree of white beans, roasted garlic, herbs, and extra virgin olive oil and garnished with a vinaigrette of rendered Merguez sausage (spicy lamb), onions, sherry vinegar and a touch of olive oil.

View our complete March specials menu here.

March 25, 2013 | Leave a Comment » | Posted in: News

Brioche tart with leek and prosciutto

Brioche tart with leek and prosciutto

A wedge of house-made brioche baked with a topping of leeks and prosciutto cooked in cream is served with mixed greens dressed with sherry-walnut vinaigrette.

View our complete March specials menu here.

March 22, 2013 | Leave a Comment » | Posted in: News

Fried Smelts

Fried Smelts

Great Lakes smelts are dredged in seasoned flour, deep-fried, and served with lemon aioli.

View our complete March specials menu here.

March 20, 2013 | Leave a Comment » | Posted in: News

Sautéed Skate with Brown Butter, Capers, and Lemon

Sautéed Skate with Brown Butter, Capers, and Lemon

A six-ounce portion of skate wing is sautéed to golden brown and served on a bed of mashed potatoes. Garnished with a small salad of capers, lemon supreme, croutons, and parsley leaves. Sauced with a brown butter-lemon sauce.

View our complete March specials menu here.

March 18, 2013 | Leave a Comment » | Posted in: News

Citrus Salad with Shaved Fennel and Blood Orange Vinaigrette

Citrus Salad with Shaved Fennel and Blood Orange Vinaigrette

Shaved fennel and radish tossed with segments of blood orange, grapefruit, and navel orange. The vinaigrette is blood orange juice, Champagne vinegar, and canola oil.

View our complete March specials menu here.

March 14, 2013 | Leave a Comment » | Posted in: News