Monthly archive for July 2013

Yellow watermelon with French feta and basil

Yellow watermelon with French feta and basil

Yellow watermelon is topped with crumbled French Feta, and basil oil.

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July 29, 2013 | Leave a Comment » | Posted in: News

Pan-Seared Duck Breast with Tarragon-Roasted Peaches and Basmati Rice

Pan-Seared Duck Breast with Tarragon-Roasted Peaches and Basmati Rice

An eight-ounce duck breast is cooked to temp, served on a bed of haricots verts and basmati rice garnished with roasted peaches and fresh tarragon, and red wine sauce.

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July 26, 2013 | Leave a Comment » | Posted in: News

“Jambon Persillé”, House-Cured Parsleyed Ham with Pickles

House-Cured Parsleyed Ham with Pickles

“Jambon Persillé”, House-Cured Parsleyed Ham with Pickles

The ham is cured (three days in sugar, salt, curing salt, juniper berry, and garlic), tossed with a generous amount of parsley, and served cold using the jellied braising liquid to gently bind the mixture. Served with Dijon mustard and house pickles (to include carrots, onion, celery, ramps, baby turnips.)

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July 24, 2013 | Leave a Comment » | Posted in: In The Media

Bouillabaisse with Rouille Croutons

Bouillabaisse with Rouille Croutons

A lobster stock is fortified with fennel, onions, garlic, saffron, and tomatoes. Mussels, manila clams, head-on shrimp, wolf fish, scallops, potato, shaved fennel, and tomato are simmered in the broth and served with two croutons slathered with a red pepper-saffron aioli.

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

Baby Beets with Banyuls Vinaigrette and Shaved Fennel

Baby Beets with Banyuls Vinaigrette and Shaved Fennel

Red, gold, and Chioggia (Pinkish) beets tossed with a vinaigrette of Banyuls vinegar, orange zest, ground fennel, and shallots, served on a bed of shaved fennel.

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July 19, 2013 | Leave a Comment » | Posted in: News