For tonight’s appetizer feature I prepared a rosemary-garlic foccacia dough and decided to see where it took me. I smoked some chicken breasts, seared some crimini mushrooms in brown butter, chopped some fresh organic baby spinach from Iroquois Farms and grated some Reggiano parmesan. The result is a perfect appetizer for sharing; or as a meal with a salad.
Come in and enjoy one at our cozy wine bar with a glass of wine from our award winning wine list or a cold craft beer.
Bon appetite! Chef Brian