Monthly archive for May 2013

Pan-Seared Walleye with Summer Squashes and Lemon-Tarragon Beurre Blanc

Pan-Seared Walleye with Summer Squashes and Lemon-Tarragon Beurre Blanc

North American walleye served over a sauté of zucchini, yellow squash, spaghetti squash, and spinach and beurre blanc.

View our complete May specials menu here.

May 24, 2013 | Leave a Comment » | Posted in: News

Grilled Pork Chop with Potato Hash and Rhubarb Compote

Grilled Pork Chop with Potato Hash and Rhubarb Compote

A ten-ounce chop is grilled to temperature. The hash is made with duck fat, Yukon gold potatoes, red onion, garlic, and rosemary. The compote is made with a gastrique of Champagne vinegar and sugar, and minced ginger.

View our complete May specials menu here.

May 17, 2013 | Leave a Comment » | Posted in: In The Media

Peekytoe Crab and Avocado Salad

Peekytoe Crab and avocado salad

Crab lightly tossed with lemon aioli, diced red pepper, and chive. The avocado is diced and mixed with lime juice and cilantro. Served with gaufrettes.

View our complete May specials menu here.

May 13, 2013 | Leave a Comment » | Posted in: News

Roasted Veal Short Ribs with Onion Jam

Roasted Veal Short Ribs with Onion Jam

Bone-in ribs are roasted and glazed with veal stock, served hot with a jam of caramelized onions, roasted garlic, and thyme.

View our complete May specials menu here.

May 10, 2013 | Leave a Comment » | Posted in: News

Chilled Asparagus with Sauce Gribiche

Chilled Asparagus with Sauce Gribiche

Asparagus with a classical sauce of Dijon aioli, hard-boiled egg, cornichon, capers, tarragon, chives, and parsley.

View our complete May specials menu here.

May 6, 2013 | Leave a Comment » | Posted in: News