every week we feature a totally original three-course family-style menu for $30/person available in our bar & lounge sunday through tuesday nights. this week:
nichol’s farm tomatoes, french feta, aged balsamic, toasted pine nuts
charred italian sausage, arano sweet peppers, radicchio, hen of the woods mushroom + penne & parmigiano reggiano
housemade ice cream sundae, chocolate crumble
bubbles & bordeaux:
a five-course tasting menu on friday, aug 28th.
email Jordyn to reserve.
let’s celebrate summer while it’s still here with bubbles & bordeaux:
a five course tasting menu on friday, aug 28th.
featuring the sparkling wines of Schramsberg Vineyard in Napa Valley along with the Cabernet/Merlot blends of Chateau Larose-Perganson, Château Larose Trintaudon & Chateau Arnauld.
email jordyn to reserve.
bistro supper: sun-tue in our bar & lounge. 3 courses. $30/person. email for reservations or just walk in!
this week’s menu:
avocado salad, chef’s garden sun gold tomatoes, nichols farm charred corn, crispy tortilla
grilled skirt steak, roasted baby squash, charred red bell pepper, chimichurri
blueberry cake, lemon curd, vanilla ice cream
chef erick is in a pickle. check out his penchant for pickled potatoes at StarChefs.com.
one more recipe to hold you over until we reopen next week on friday, august 7th. email us to make a reservation for our late summer menu.
it’s the best time of the year! celebrate tomato season with this simple salad.
1 heirloom tomato
1 radish, thinly sliced
4 tbs fresh burrata
1 jalapeño pepper
1/2 cup olive oil
1/8 cup lemon juice
coarse sea salt
freshly ground black pepper
slice tomatoes into wedges and sprinkle with sea salt and pepper 10 min before serving.
place jalapeño and olive oil into a blender. strain mixure through mesh strainer (and now you have jalapeño oil!). whisk oil with lemon juice, salt, and pepper in a bowl.
arrange sliced tomatoes on a plate. dress kale and radish with vinaigrette and add to the plate. distribute cheese on plate and serve.
we’ve got another recipe for you while we’re closed for the next two weeks. this one uses some of the best summer veggies you can find at the farmer’s markets nowadays.
2 whole english/seedless cucumbers
1 garlic clove
1/4 tsp champagne vinegar
1/4c lemon juice
1/4 Tbs lime juice
1/8c picked cilantro
1/2c english peas
5 basil leaves
1/4 roasted onion
to roast onion, take whole onion and wrap in foil, roast until soft at 350 F.
blister jalapeño on stove top over direct flame to char the skin. once charred, wrap in plastic wrap for a few minutes and then remove the charred skin and seeds.
roughly chop cucumbers and place in blender. add garlic, cilantro, blistered and seeded jalapeño, basil, and roasted onion. once everything has been blended to a smooth and velvety texture, slowly add the citrus and champagne vinegar to your desired taste. add a pinch of salt to taste and enjoy![pour soup over grated lemon rind, finely diced cucumber & sliced radish if you’re feeling fancy]
chef mk had fun talking chermoula with the national culinary review. scroll down to view the article and find out more about this underutilized ingredient.