Monthly archive for August 2013

Traditional Steak Tartare

Traditional Steak Tartare

Freshly chopped sirloin mixed with a dressing of Dijon mustard, cornichons, capers, onion, egg yolks, anchovies, Cognac, Worcestershire sauce, and a touch of Tabasco. Served with grilled bread.

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August 23, 2013 | Leave a Comment » | Posted in: News

Grilled Salmon with Summer Beans and Tarragon Beurre Blanc

Grilled Salmon with Summer Beans and Tarragon Beurre Blanc

A six-ounce piece of salmon is grilled to temp and served on a bed of haricots verts, yellow wax beans, and Romano beans. The beurre blanc is made by whisking whole butter into a reduction of white wine, shallots, peppercorns, and tarragon.

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August 21, 2013 | Leave a Comment » | Posted in: News

Roasted Figs with Parmesan, Prosciutto, and Balsamic Vinaigrette

Roasted Figs with Parmesan, Prosciutto, and Balsamic Vinaigrette

Brown Turkish or Black Mission figs roasted with salt, sugar, and black pepper served with parmesan, prosciutto, and a mixed green salad dressed with roasted shallot vinaigrette.

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

Sautéed Barramundi with Spaghetti Squash, Quinoa, and Walnut-Parsley Pesto

Sautéed Barramundi with Spaghetti Squash, Quinoa, and Walnut-Parsley Pesto

A six-ounce portion of skin-on fillet is served on a mixture of spaghetti squash and quinoa (red and black) cooked with onions and roasted garlic. The pesto is made with walnuts, parsley, walnut oil, vegetable oil, and lemon zest.

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August 16, 2013 | Leave a Comment » | Posted in: News

Beet risotto with Parmesan

Beet risotto with Parmesan

Arborio rice risotto finished roasted red beets, Parmesan, and whole butter.

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