We have a few interesting items this week in the kitchen, some which are just coming into season and others which are novelties. It is truly a treat to watch our chefs get excited when new fresh and local products become available.
New in the pantry this week: Monk Fish, Pork Short Ribs, Blood Oranges, Local Baby Carrots.
Amuse Bouche: Smoked Pork Ravioli with Chipotle Demi-Glace
Soup: Scallop and Roasted Red Pepper Bisque
Seafood Special: Pan Fried Parrot Fish with a Brown Butter Meuniere accompanied by a Fennel Salad
Meat Special: Braised Short Ribs with Blood Orange Glaze, Accompanied by Brown Sugar and Cayenne Baby Carrots.
No comments:
Post a Comment