Wed., Dec. 6th: Irish Fisherman’s Pie ($16 Per Person / Time to Cook: 45 min. / Cook By Day: Thursday) When thinking about the cuisine of Ireland, Corned Beef and Lamb typically come to mind, overlooking the heavy influence of its maritime tradition. Ireland borders both the Atlantic and the North Sea and its cuisine […]
Tues. Dec. 5th: Homemade Cracked Pepper Pappardelle with Italian Sausage ($16 Per Person / Time to Cook: 30 min. / Cook by Thursday) This is a simple dish allowing the pasta to be the focal point, along with Italian Sausage, Bell Peppers, and a Brandy/Veal Stock sauce. We will be hand rolling the cracked pepper […]
Fri., Dec. 1: Bistek Tagalog (Filipino Sirloin & Onions) – ($16 Per Person / Time to Cook: 30 min. / Cook by Day: Monday) Bistek Tagalog is a regional Filipino dish. Bistek translates to beefsteak and Tagalog referring to the region the dish originated in the southern part of the Philippines. The steak is marinated […]
Thurs., Nov. 30th: Sous Vide Sweetbread Piccata with Toasted Orzo & Butternut Squash ($18 Per Person / Time to Cook: 30min. / Cook by Day: Monday) A Piccata is an Italian dish that consists of a breaded meat that is pan-fried and then a pan sauce consisting of white wine, lemon and possibly capers. The […]
Wed., Nov. 29th: Porcini Dusted Grouper over Spiced Sweet Potato Puree ($15 Per Person / Time to Cook: 30 min. /Cook by Day: Thursday) The Grouper is to be pan fried in a non-stick skillet for about 3 minutes per side. The fish will be dusted with Porcini powder just prior to frying to form […]
Tues., Nov. 28th: Moulard Duck Breast with a Cranberry Gastrique, Pommes de Terre Sarladaises and Roasted Brussels Sprouts ($16 Per Person / Time to Cook: 30 min. / Cook By Day: Friday) Moulard Duck breast is prized for its intense flavor. We recommend cooking to medium rare, which will give the duck a “steak-like” quality […]
Tues.-Fri. Nov. 14th-17th: Parisienne Gnocchi “Pâte à Choux” with Mousseron Mushrooms (“Fairy Ring”), Butternut Squash, and Fresh Sage Gnocchi can be made two different ways, with Potatoes or with Pâte à Choux. Pâte à Choux is a versatile pastry dough that is made by adding flour to boiling butter and water. The steam of the […]
Thur. Nov. 16th: Alubias de Tolosa con Sacramentos (Basque Red Beans with the Sacraments: Pork Sausage, Ribs, Belly, Cabbage, & Peppers) – ($16 Per Person / Time to Cook: 30 min. / Cook by Day: Monday) This dish hails from the Basque town of Tolosa, where the “alubiada” is a typical dish during the late fall […]
Wed, Nov. 15th: Poulet Basquaise (Basque Chicken) – ($15 Per Person / Time to Cook: 45 min. / Cook By Day: Saturday) This is a traditional Basque dish consisting of Chicken braised with peppers. Originally, “basquaise” designated a dish made from vegetables and bread, but today normally refers to an dish with a Piperrada (or Pipérade), […]
Tues., Nov. 14th: Txipirones en su Tinta (Squid in its Own Ink) – ($16 Per Person / Time to Cook: 30 min. / Cook by Day: Wednesday) Txipirones En Su Tinta, or squid in its own ink, is perhaps the most revered dishes in Basque Cuisine. This “Black as Night” dish is not only visually stunning, […]
Thur., Nov. 9th: Sous Vide Rabbit Confit, Parisienne Gnocchi “Pâte à Choux,” Brussels Sprouts with Double Smoked Pork Belly and a Mustard Sauce (Chicken Confit Substitute Available) A confit is an ancient cooking technique where meat is cooked in its own fat. The most well known being Duck, but it can really be anything (even […]
Wed., Nov. 8th: Moqueca Bahiana (Brazilian Fish Stew) with Farofa & Piri Piri Sauce ($16 Per Person / Time to Cook: 30 min. / Cook By Day: Thursday) The word Moqueca and the recipe both come from African tradition of cooking fish in clay pots. Moqueca is a Brazilian fish stew containing a salt water fish, along […]
Tues., Nov. 7th: Croque-Monsieur, Croque-Madame, or Croque-Norvégien (Grilled Cheese Sandwiches with Ham or Smoked Salmon and optional Fried Duck Egg) and a Bistro Salad – (Time to Cook: 20 min. / Cook by Day: Thursday) The famous Croque-Monsieur and Croque-Madame, as well as the many other iterations, made their debut in a Paris café on […]
Thur., Oct. 12th: Cioppino – San Francisco Fisherman’s Stew with Scallop & Shrimp Mousse, Loup de Mer, Pequillo Pepper Rouille ($18 Per Person / Time to Cook: 30 min. / Cook by Day: Friday) Cioppino, despite its very Italian name, originated in San Francisco in the 19th century. Immigrants from the town of Genoa are said to have created […]
Wed., Oct. 14th: Chicken Fried Flat Iron Steaks, Bone Marrow Butter Pepper Gravy, Mashed Potatoes, Garlic-Wilted Spinach – Flat Irons Available without Breading ($16 Per Person / Time to Cook: 30 min. / Cook by Day: Saturday) Affectionately known in the South as “CFS,” Chicken Fried Steak has historically been prepared with cheaper cuts of meat. The meat is […]
Tues.-Fri. Sept 26th-29th: Poule Au Pot (Chicken in a Pot) – (Serves 3-4 / Time to Cook: 1 hr (none active)) Note: The Chickens average 3.25lbs and feeds 3-4 adults. This is a classic French Bistro dish – a chicken lightly poached with a variety of root vegetables and aromatics. The meal can be served in […]
Tues-Fri Sept 26th-29th: Maine Lobster Bisque ($14 Per Person / Time to Cook: 10 min. / Cook by Day: Monday) This classic lobster bisque is a deeply rich and flavorful soup. We use lobster broth as its base for that distinctively sweet and delicate ocean taste. Along with mirepoix, the soup contains rice, which provides for its characteristic […]
Thur., Sept. 28th: Moulard Duck Breast à la Zingara (Mushroom & Truffle Sauce), Pommes de Terre Sarladaises and Roasted Brussels Sprouts ($16 Per Person / Time to Cook: 30 min. / Cook By Day: Monday) Moulard Duck breast is prized for its intense flavor. We recommend cooking to medium rare, which will give the duck a “steak-like” quality […]
Wed., Sept. 27th: Fresh Pappardelle (Handmade Same Day) with Chanterelles in a Fresh Black Burgundy Truffle Cream Sauce (Garlic-Infused Olive Oil Substitute Available) – ($18 Per Person / Time to Cook: 20 min. / Cook By Date: Friday) This dish is as simple as it gets. The fresh pasta will only take one minute to cook in a pot of […]
Wed., Sept. 20th: Choice of: Jägerschnitzel or Wienerschnitzel (Veal Cutlets) – ($16 Per Person / Time to Cook: 30 min. / Cook By Day: Monday) Originating in Austria, a schnitzel is a meat that has been pounded thin, and either coated with flour, egg, and breadcrumbs or left uncoated, and deep or pan fried. Jägerschnitzel […]