Prix Fixe

Amuse-ing.....

Well, hello there...it's been a while.

#1 Brie, Bacon, Pickled Beet
#2 Bellini, Caviar, Creme Fraiche

A burrito by any other name...

This was another course from the tasting menu we did for my family (Mom,Dad & Kiddo). Chef called a "French" burrito for the lack of a better term. It's black cod wrapped in a chive crepe. The sauce is a sweet corn beurre blanc, on the other side of the plate is a basil coulis with a Oregon cherry tomato.

Now that's a chop!

This was a recent special we did. A double cut pork chop, a high end mac and cheese w/ sauted green beans. This special lasted all of about an hour before it was gone. And in the background, that's our shrimp risotto.

FF: Elvis, was a hero to most..

This ladies and germs is fun on a plate, when chef has a bit of extra time on his hands - this is what he comes up with. "The Elvis" is what he called it. There's a lot happening on this plate. As I'm sure you can tell.

Tempura fried banana,  chocolate lacquered bacon, peanut butter semifreddo, chocolate and caramel sauce. And that's not plain old powdered sugar on those banana's either. It's a mixture of powdered sugar and bacon powder. If you're wondering exactly what a semifreddo is, it's Italian for "Semi-cold". It's catch all for any frozen or half-frozen desserts. It could be cake, ice cream, fruit (you get the idea, right?).

In this case it plays the role of ice cream, it's a peanut butter mousse that's been frozen. And let me tell ya, freezing a moose is just half the battle [insert half-assed rim shot here]. What was great was the reaction from patrons as our servers would describe this special table-side.

Bonus points to who ever can guess where the title of this post comes from. I can give one hint and I'll say that it is a song. 

Notorious P.I.G.

First just want to give a shout out to the boys over at Stove Monkeys, love their gear and because I'm such a creature of habit/superstitious sort, I wear their Notorious P.I.G. shirt every Thursday and my Save The Foie on Fridays. I know weird right? This goes back along way..

I'd say back to high school, where I wore the same 'lucky' shirt for every football game. So I still blame myself for us loosing in the state finals. Why you ask? Because I had left my lucky shirt at home. So now that you know I'm pretty frakkin' mental, lets move on.

I've been talking a lot about lunch service lately so I figured; why not provide you with a visual aide of some of the things we're doing.

For example:

House Cured Bacon
Braised Leek Aioli
  Tomato
Basil
Mache
Hoagie Roll

And as you can see it comes with a side salad. 

The one comment we get is the way chef works with the tomato element in the traditional B.L.T. While I can't give away all the deep dark secrets (hell there's a lot that I don't know), I can say it's like a tomato 'jam' - but not what you'd think a tomato jam should be.

I think I've eaten one of these damn near every day since we've been open for lunch and honestly I don't think I could ever get burnt out on this sandwich. It's just so classic and comforting - for me it launches me right back into my childhood when we'd have B.L.T. nights and I'd get to build my own.

Bacon Stuffed Scallop You Say?

This was a dish we did Sunday night for a private dinner party. 

It's a play on our scallop dish currently on the menu, only this time we stuffed the scallops with house cured bacon. 

It echo's whats below them, fava's, bacon, and champagne. 

Copper River

Copper River Salmon, Walnut-Cilantro Pesto, Ricotta Salata, Tempura Yellow Squash. 

We ran this as a special on Saturday night. Didn't take long for it to sell out either, love it when that happens. You well never find a farmed fish on the menu.

This week is going to be mildly insane to say the least. 

Food Network is in the house (Wednesday, the same night as our next kick ass wine makers dinner) to shoot "B" roll for chef's upcoming appearance on Iron Chef.

Rabbit Shenanigans.

Rabbit Pate
Pickled Carrot
Pickled Pepper Gelee`
Rocket
Hazelnut Espuma
Toast Points 

This was a special we've ran in a couple different forms, while having rabbit on the menu. This shows how you utilize an entire animal. While using the hindquarters and saddle we needed to do something with what we had left over - so we made rabbit stock, and what you see above.

And I can't even explain the joys of using rabbit butter.....  

Silly Rabbit....

Hassen Pheffer
Rabbit (pictured) or Pheasant
Spatzle
Brussel Sprouts
Carrots

This is currently running on the menu.  

Crudites

Pickled Beet
 Olives
 Wild Mushrooms
 Herbs
 Chevre
 Olive Oil
 Vinegar
If you're not not sure what a Crudetes is, it's (of course) French:

Crudités are traditional French appetizers comprising sliced or whole raw vegetables which are dipped in a vinaigrette or another dipping sauce. Crudités often include celery sticks, carrot sticks, bell pepper strips, broccoli, cauliflower, and asparagus spears. 

The French word "crudité", which designates uncooked vegetables, originates in much the same way as the English word "crude," from Latin. The Latin word "crūdus" simply means raw. Later, it was refined to "crūditās", which means "undigested food" and then on to "crudité" in French.

This dish btw is brand spankin' new to the menu.