Here it is, almost May and it is finally beginning to look like spring around here. While its too early for there to be a large variety of local produce to use, there are a few tasty options coming from local green houses and high tunnels. This salad was inspired by some fresh greens we purchased from Fuller Farm in Canton, NY through the North Country Grown Cooperative.
Pickled Beets, Fuller Farm turnip greens, North Country Creamery yogurt-cucumber-dill dressing, toasted almonds.
Bon Appetite! Chef Brian
When I was a Sous Chef at the Beech Street Grill on Amelia Island back in the early 90’s, I was lucky enough to be able to go down to the fisherman’s docks and pick out the fish that would be our “catch of the day”. Sometimes there would be something different than the normal snapper, grouper, mahi mahi. Occasionally you would find monk fish or skate wings; which were always a treat. I love skate for its delicate sweet flavor, and its flaky; but slightly meaty texture. It has a flavor similar to that of a scallop/lobster blend. It cooks quickly like flounder, but does not flake apart when cooked “just through”. So here is our dinner feature for tonight….
Brown Butter Basted Skate Wing with honey, lemon and almonds and fresh thyme. Complemented with tender spring asparagus and a roasted red pepper and Parmesano Reggiano souffle.
Bon Appetite! Chef Brian
For this evenings feature we are offering:
Jumbo Shrimp and Local Sweet Italian Sausage with broccoli rappini in a roasted garlic-Parmesan cream over fresh fettuccine pasta.
Tonight we have created some delicious steak house style dishes.
Creamy Spring Parsnip Soup with fresh herb pesto and truffle croutons.
Butter Seared Donahue’s Farm Black Angus Rib Eye Steak
With Stuffed mushrooms au gratin, Maker’s Mark bourbon-peppercorn sauce, tender spring asparagus and roasted root vegetables.
For tonight’s feature we have prepared:
Asian Pork Dumplings over a tropical fruit salsa with a
I slow roasted a 5 spice rubbed a local pork shoulder and pulled the meat to stuff these delicious steamed dumplings. The tropical fruit salsa has golden pineapple and mango along with lime juice, cilantro and fresh chives from our garden. This is a perfect bar snack or first course, especially paired with our Green Tea Sparkler cocktail at the bar. We used our own house made green kambucha tea, citrus vodka and seltzer water to make this refreshing spring cocktail.
Bon appetite! Chef Brian
Pat and Aprils pork chop, Drumlins End Farm cowboy beans, Carolina BBQ sauce, and market fresh vegetable.
Twin petite filet of beef, spring vegetable hash, local free range egg, sauce bearnaise.