Monthly archive for September 2013

Braised Pork Cheeks with Mushroom Ragout and Egg Noodles

Braised Pork Cheeks with Mushroom Ragout and Egg Noodles

Pork cheeks braised with onions, garlic, thyme, carrots, white wine, mushroom stock are served with a reduction of the braising liquid over egg noodles and a ragout of shiitake, cremini, and oyster mushrooms.

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September 30, 2013 | Leave a Comment » | Posted in: News

Peppered Mackerel with Celery Root Rémoulade

Peppered Mackerel with Celery Root Rémoulade

Lightly smoked and heavily peppered mackerel is served with a rémoulade of celery root, mayo, Dijon, lemon juice, and parsley with a garnish of watercress dressed with lemon vinaigrette.

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September 27, 2013 | Leave a Comment » | Posted in: News

House Papardelle with Arugula Pistou, Gulf shrimp, and pear tomatoes

House Papardelle with Arugula Pistou, Gulf shrimp, and pear tomatoes

Gulf shrimp lightly sautéed with shallots, pear tomatoes, white wine, and whole butter finished with a pistou of arugula, Parmesan, and roasted garlic.

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

Caramelized Onion Tart with Petit Salad

Caramelized Onion Tart with Petit Salad

Lovingly caramelized onions, lightly bound with Gruyère custard, and baked in a buttery crust. Served with a small salad of mixed greens and sherry-walnut vinaigrette.

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

Smoked Duck Breast with Dried Fruit Chutney

Smoked Duck Breast with Dried Fruit Chutney

House-smoked duck breast served with a salad of celery root, lemon juice, whole grain mustard, and mayonnaise. The chutney is made by cooking dried sour cherries, apricots, and currants in a gastrique of champagne vinegar, sugar, ginger, shallot, and bay leaf.

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