Each evening we prepare a complimentary hors d’ oeuvres for our guests.  Its just a little something to wake up your taste buds and get them ready for a great meal.

Today we smoked some fresh rainbow trout with pecan wood and it came out delicious.  We made a small batch of trout mousse with it and it was an instant food memory for me.  Where I am from in Gulf coastal Florida, many waterfront seafood restaurants and oyster bars offer smoked mullet (or mackerel, or bluefish) dip with saltine crackers on their menus.  So I decided to make my own, that is a slightly “elevated” version of a Florida classic.  My fresh baked soda crackers are very similar in taste and texture to a saltine.  I just use less salt and added fresh ground pepper.

Just think…If we put this much care and effort into a complimentary hors d oeuvre; you are in for a real culinary treat when you get your food.

We look forward to seeing you soon.

Bon Appetite!  Chef Brian