Wednesday, July 15, 2009

A Couple Specials

Click for close-up.

The new Sous Chef Matt did a killer quail appetizer. Quail breast, garden fresh yellow beans, grilled watermelon, pickled rind, fennel pollen, purple and cinnamon basil from the garden and an excellent lemon curry dressing.

Smoked paprika cured Scottish salmon with buttermilk-dill cucumbers and heirloom sprouts.