Monthly archive for June 2013

Chickpea polenta cake with eggplant caponata

Chickpea polenta cake with eggplant caponata

Seared slices of firm polenta (chickpea flour, onions, olive oil) are topped with a traditional sweet and sour combination of eggplant, celery hearts, onion, capers, green olives, and fresh basil stewed with red wine vinegar and a touch of sugar.

View our complete June specials menu here.

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

Pan-Seared Chicken Breast with Swiss Chard and Whipped Potatoes

Pan-Seared Chicken Breast with Swiss Chard and Whipped Potatoes

A semi-boneless, chicken airline is served with whipped potatoes and red, Swiss chard braised with onions, garlic, and white wine. Finished with red wine sauce.

View our complete June specials menu here.

June 21, 2013 | Leave a Comment » | Posted in: In The Media

Norwegian Wolf Fish with Balsamic-Glazed Mushrooms and Basmati Rice

Norwegian Wolf Fish with Balsamic-Glazed Mushrooms and Basmati Rice

Wolf fish crusted with rice flake, are pan-roasted and served on a bed of basmati. Oyster and cremini mushrooms are pan-roasted with shallots and finished with balsamic vinegar, brown chicken stock and butter.

View our complete June specials menu here.

June 17, 2013 | Leave a Comment » | Posted in: News

Brandade of Cod with Crostini

Brandade of Cod with Crostini

A traditional, rustic puree of salt cod, potatoes, cream, roasted garlic, and olive oil served warm in a ramekin with crostini.

View our complete June specials menu here.

June 13, 2013 | Leave a Comment » | Posted in: In The Media

Grilled quail with cherries, apricots, and jicama-wild rice salad

Grilled quail with cherries, apricots, and jicama-wild rice salad

Quail is marinated in rosemary and garlic, and grilled to med-rare. It is served on a salad of diced jicama, wild rice, and citrus vinaigrette. The fruits are raw, and tossed with EVO, chives, and parsley.

View our complete June specials menu here.

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