This is my take on the classic Finnan Haddie Stew , I used house smoked salt cod , and smoked trout , simple aromatics and Yukon potatoes . I served it with colcannon croquettes , filled with shredded corned beef , crisp Irish bacon , cabbage , and creamed potatoes ... i almost made a brandade . .. but i did not want to take away from the colcannon ... i wanted to resemble chowder and clam cakes ... on ST. Patrick's day it was served with a whisky cream ... and the stew was Frenched table side ... There is gonna be a ton of work to do in the next couple of weeks and i can't wait to share it all... Evey one is real excited about the new menu changes ..today i was exploring adding a "snacks" section to the bottom of our popular tapas menu... featuring authentic tapas like anchovies , sardines , marcona almonds , and such .. I finished our 2009 Easter menu witch will consist of a unique and exciting brunch menu then a dinner menu that will be posted on the website in the next couple of days..
No comments:
Post a Comment