Summer Menu Items
posted by BGB,
Our chef has been busy putting together the perfect menu for the summer months. Stop by to try these appetizers and main courses while the days are still long.
posted by BGB,
Our chef has been busy putting together the perfect menu for the summer months. Stop by to try these appetizers and main courses while the days are still long.
Spicy black bean and a blend of Mexican cheeses wrapped in sheets of phyllo and baked until golden.$3.95
Layers of light lump crab meat, bean and corn salsa, and our handmade flour tortillas. $7.95
Skewers of shrimp marinated in lemongrass, garlic, and fish sauce then grilled to perfection. Served with spicy peanut sauce and jasmine rice. $12.95
Tender chicken slow-roasted on the rotisserie, flavored with spicy and fragrant jerk sauce and served with fried plantains and fresh mango. $12.95.
posted by BGB,
This week I am extremely
excited about a new cooking technique
called sous vide.
In sous vide cooking, you
submerge the food (usually
vacuum-sealed in plastic) into a water
bath that is precisely set to the target
temperature you want the food to be cooked to.
In his book, Cooking for Geeks,
Jeff Potter describes it as
ultra-low-temperature poaching.
Next month, we will be serving Sous Vide Salmon with Dill Hollandaise. To reserve a seat at the chef table, contact us before