Monthly archive for November 2013

Coq au Vin with Pearl Onions, Bacon, Mushrooms, and Egg Noodles

Coq au Vin with Pearl Onions, Bacon, Mushrooms, and Egg Noodles

Chicken leg quarters are marinated and braised in red wine and mirepoix. Served with pearl onions, bacon, button mushroom, and some braising liquid over egg noodles.

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

Venison and pistachio terrine with celery root rémoulade and Cumberland sauce

Venison and pistachio terrine with celery root rémoulade and Cumberland sauce

A country-style pâté of venison, pork fatback, shallots, pistachios, and spices served with a sauce of red currant jelly, Dijon mustard, citrus zest, and port wine.

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November 18, 2013 | Leave a Comment » | Posted in: News

Pan-Seared Mahi Mahi with Roasted Fennel and Smoked Tomato Vinaigrette

Pan-Seared Mahi Mahi with Roasted Fennel and Smoked Tomato Vinaigrette

Mahi Mahi is seared and served on a bed of fennel braised with white wine, onions, ground fennel. Topped with vinaigrette of house-smoked tomatoes, olive oil, tomato juice, onion, and a touch of red wine vinegar.

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November 15, 2013 | Leave a Comment » | Posted in: News

Sautéed Calamari with Shaved Radish and Lemon-Herb Vinaigrette

Sautéed Calamari with Shaved Radish and Lemon-Herb Vinaigrette

Calamari rings are sautéed in white wine, garlic, and shallots. Topped with shaved radish and whole parsley leaves dressed with lemon vinaigrette.

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

Risotto with Braised Oxtails, Beets, and Parmesan

Risotto with Braised Oxtails, Beets, and Parmesan

Arborio rice risotto finished with red wine-braised oxtails, roasted red beets, Parmesan, and whole butter.

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November 11, 2013 | Leave a Comment » | Posted in: News