Monthly archive for March 2014

Grilled Salmon with Charred Onion Vinaigrette and Shiitake-Asparagus Sauté

Grilled Salmon with Charred Onion Vinaigrette and Shiitake-Asparagus Sauté

The salmon is grilled to temperature and served on a bed of shiitake mushrooms, asparagus and sauced with a vinaigrette of charred red onions, red wine vinegar, olive oil, a wee bit of anchovy.

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March 28, 2014 | Leave a Comment » | Posted in: News

Seared Scallops with White Bean Puree and Merguez Vinaigrette

Seared Scallops with White Bean Puree and Merguez Vinaigrette

Scallops are pan-seared and served on a puree of white beans, roasted garlic, herbs, and extra virgin olive oil. The dish is garnished with a vinaigrette of rendered Merguez sausage (spicy lamb), onions, sherry vinegar and a touch of olive oil.

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March 25, 2014 | Leave a Comment » | Posted in: News

Country Pate with House Pickles and Caraway Mustard

Country Pate with House Pickles and Caraway Mustard

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March 20, 2014 | Leave a Comment » | Posted in: News

Sautéed Skate with Brown Butter, Capers, and Lemon

Sautéed Skate with Brown Butter, Capers, and Lemon

Skate wing is lightly floured and sautéed to golden brown and served on a bed of mashed potatoes. Garnished with a small salad of capers, lemon supremes, croutons, and parsley leaves. Sauced with a brown butter-lemon sauce.

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March 17, 2014 | Leave a Comment » | Posted in: News

Papardelle with Oyster Mushrooms and Butternut Squash

Papardelle with Oyster Mushrooms and Butternut Squash

House-made, parsley pasta is tossed with sautéed oyster mushrooms, squash, shallots, white wine, and whole butter.

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March 14, 2014 | Leave a Comment » | Posted in: News