I love cooking duck in the fall/winter season; especially when you can utilize food from the root cellar and local hot houses that are still producing due to our unseasonably warm weather.
For this dish I used a Long Island duck breast. I started by removing the skin so that I could dry rub it and cook it separately for a perfect crisp skin. I then cut it in julienne strips and serve it on top of the potato cakes to keep it crispy. The breast meat is marinated in Amontillado sherry (I love the nutty flavor with poultry), shallots, S&P, and olive oil. The duck is seared and roasted to medium. I cooked the potato cakes in the fat rendered from the skin for maximum duck flavor. To bring it all together; I prepared spinach timbales and fresh pomegranate emulsion . I love the simplicity and creamy texture of fresh spinach with cream, eggs, Pecorino, and a pinch of nutmeg baked until you achieve a slight soufflé. The pomegranate provide a nice hint of tart, much as a cranberry sauce would.
Tonight’s Feature: Prosciutto Arancini. Creamy risotto and prosciutto wrapped around a garlic basil goat cheese center. Fried crisp and served in a savory tomato sauce.
This is one of the delicious desserts from our seasonal dessert menu.
We bake fresh cream puffs and fill them with our house made peppermint ice cream. Then we top them with dark chocolate ganache and sprinkle the top with crushed peppermint candy.
This is the perfect end to a holiday meal or a great late night treat with an espresso at our cozy wine bar.
Sometimes it is just so satisfying to enjoy and old classic dish. Stuffed shrimp is on virtually every menu in south Florida where I grew up…and for a good reason; they are delicious. The important thing about making a dish like this is to use only high quality ingredients. In this case, we used U-15 shrimp and back fin lump crab meat. Keep the filling simple; without a bunch of ingredients that will mask the sweet crab flavor. For the sauce, I wanted something with a little kick; sort of like putting spicy cocktail sauce or hot sauce on your favorite seafood, so I made a spicy tomato beurre blanc using some local chili’s that I dried this fall. I complemented the dish with some fresh brussel sprouts that I lightly blanched in hot water, then pan roasted with brown butter and some of my home made bacon lardons. Sometimes, you don’t want trendy food, you just want great comfort food.
Today I prepared one of the dishes that I have been preparing each fall/winter season since we opened back in 2006. I love the comfort food aspect of it and the fact that it incorporates so many ingredients that can still be found locally/regionally like NY state apples and cider, pork, brussel sprouts, butternut squash, onions, sage from our garden and bread from our local bakery. This dish is Cider Glazed Apple and Sage Stuffed Pork Tenderloin with spiced butternut squash puree and house made bacon sauteed brussel sprouts.
Bon Appetite! Chef Brian
Each season we create a new cheese plate.
For the late fall/early winter season we are making fresh farmers cheese and pairing it with Niles Apiary honey comb, Spanish marcona almonds, autumn harvest raspberry coulis, mint leaves and freshly baked crackers.
This is a perfect appetizer or dessert and pairs well with many of the wines from our award winning wine list. Bon Appetite! Chef Brian
This evenings feature is Grilled Faroe Island Salmon on a bed of wilted Birdsfoot Farm organic kale, with crispy rosemary smashed potato and a sun dried tomato-fresh basil aioli.
This dish utilizes local potatoes, kale, and herbs as well as regional salmon. It is dairy and gluten free; in case you are one of our regular guests with food sensitivities.
For this evenings featured entree (Saturday, November 13th), Chef Arthur crusted an ahi tuna filet with a mélange of fresh ground pepper corns (red, green, white, and black). It is seared to rare, sliced thin and served on a creamy Birdsfoot Farm kale risotto and complemented with honey roasted parsnips and truffle infused brandy sauce. Bon Appetite!
Our Entree Feature for this evening:
Pan Seared Diver Scallops, wilted organic kale, toasted hazelnut-lemon brown butter, cauliflower au gratin.
Tonight’s Feature is Roasted Semi Boneless Quails, with sherry-thyme pan sauce, Brian’s Ham Au Gratin Potatoes, autumn spice roasted delicata squash, and sautéed cabbage.