Poulet Rouge being roasted on the spit at the ParisToday, we saw our first significant snow storm of the season, and Fall instantly turned into Winter! Well, almost.... Although Emmanuel saw Christmas Carolers and people dressed as Santa's Elves (complete with pointy ears) at the local supermarket, we yet have to experience Thanksgiving which has traditionally been the celebration of the harvest in America. So we reluctantly made a transition with the menu today. We had to face that summer is over and we had to face that vine ripe produce like Ranui Gardens heirloom tomatoes, Parker Farms Gypsy Peppers, Borski Farms Rosa Bianca eggplant, East Farms Romanesco zucchini and summer squash, Clifford Farms Sylvetta Arugula , Green River Melons, and Green Acres Farm Yellow Romano beans were not going to be had until next year!!!
So we harvested the last of our sorrel, mint, Greek oregano and sage today before the winter frost took their life away until next season. Now we are forced to make the transition to winter and let it reflect in our menu. Don't think that we do not embrace change and the cycles of the earth.....we do emphatically celebrate seasonality!
The latest incarnation of our dinner menu and Menu de Saison is all about fall and its flavors. We are extremely excited to feature a new Poulet Rouge Chicken which we serve à la Provençale, with a fricassée of vegetable, couscous and an olive mélange....
During the summer months, we have been privileged to be one of the few select restaurants in the continental US to get our wild salmon directly shipped to us from the boys at Mystic Salmon in Yakutat, Alaska. Since the season is over, we are now getting a fantastic product from the pristine, cold waters of the Scottish Lochs, the Loch Duart salmon (click here to find out about it) .We are bringing back perennial favorites such as our roasted pumpkin and squash soup with caramel apple, our pan seared scallops with Puy lentils and Chanterelle mushroom persillade, and an amazing pumpkin-chestnut cheesecake....
With the holidays right around the corner, we hope to see you all very soon.... Thanksgiving day will mark the ninth anniversary of our opening day!!! How fast time flies!!!
The latest incarnation of our dinner menu and Menu de Saison is all about fall and its flavors. We are extremely excited to feature a new Poulet Rouge Chicken which we serve à la Provençale, with a fricassée of vegetable, couscous and an olive mélange....
During the summer months, we have been privileged to be one of the few select restaurants in the continental US to get our wild salmon directly shipped to us from the boys at Mystic Salmon in Yakutat, Alaska. Since the season is over, we are now getting a fantastic product from the pristine, cold waters of the Scottish Lochs, the Loch Duart salmon (click here to find out about it) .We are bringing back perennial favorites such as our roasted pumpkin and squash soup with caramel apple, our pan seared scallops with Puy lentils and Chanterelle mushroom persillade, and an amazing pumpkin-chestnut cheesecake....
With the holidays right around the corner, we hope to see you all very soon.... Thanksgiving day will mark the ninth anniversary of our opening day!!! How fast time flies!!!
Stay tuned for our next posting.... We will publish our Thanksgiving menu and talk about tradition....
Wild Scottish Loch Duart Salmon Chermoula with a
roasted Vegetable Couscous
Wild Scottish Loch Duart Salmon Chermoula with aroasted Vegetable Couscous
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