springing for spring

This time of year by now i always have a plethora of new menu dishes to discuss. but with my sous chef leaving and me trying to bring in a new menu, on top of the holiday... i have been a bit crazy. i am hoping to have something important to discuss very soon.

Artisan Breads..

From top, we have Marinated fresh Mozzerella and Tarragon Brioche Loaf,

A TANGY Tomato Foccacia, and a Farm Egg Challah with Sea salt

Black and Tan..

A Revisit from last years menu. Click Here This years version is a Butterscotch Mousse, layered with powdered peanut brittle, Milk chocolate Mousse and whiskey cream. We tapped a Cocoa Shamrock via stencil and served it chilled in a mini stout glass.

Traditionaly Untraditional.

6Hr. Corned Beef, Braised With Toasted Pickling Spices, Guinness Honey Mustard Glaze, Black Pudding Roasted Potatoes, Aged whiskey and Bacon Scented Cabbage, Beer Boiled Bangers, Grilled White Pudding, Soda Bread

Why not try to honor as many remarkable ingredients as possible on one memorable plate after all it only comes once a year!

Snicker Doodles

Chocolate Brioche Bread Pudding, Nougatine, Dry Roasted Peanut, Caramel, Ganache

ThrowBacks...

" Cappuccino " of Jasmine Rice Pudding, Coconut, Saffron, Curry Caramel

Savory Chicken Tart, Porcini Mushroom Emulsion, Micro Salad

Served on Antique China

Some times it's fun to go back a bit!