Steak au poivre translates to pepper crusted steak in French. The key to this dish is the sauce. The demi for this dish should not start out being too thick since it will reduce in the pan with the cognac. Crispy layered potatoes are also known as potatoes gallette or “Anna” in France and are great accompaniment to the concept meat & potatoes. Fried bone marrow adds richness to the dish and takes place of a compound butter. (more…)
Customized Menus
Fourth of July Regional BBQ menu
Friday, August 27th, 2010FOURTH OF JULY BBQ
I like to do evolved interpretations of American regional cuisine that the whole family will love.
HEIRLOOM BABY TOMATOES
Burrata, Heirloom Aged Balsamic, Basil
DUNGENESS CRAB CAKES
Corn, Chives, Smoked Bacon
GRILLED BOURBON SAUSAGE
White Cheddar Mac & Cheese
BBQ PULLED PORK SLIDERS
Cabbage Slaw, Pickled Onions, Spicy Vinegar Sauce
KOBE BEEF SLIDERS
Griddle Onions, White Cheddar, Roasted Chili Aioli
“SHRIMP AND GRITS”
Smoked Bacon, Okra, White Cheddar
DESSERT
“LIQUID NITROGEN” MILK SHAKES
Chocolate, Vanilla, Strawberry
SMORES
Dark Chocolate, Marsh mellow, Graham Crackers
BLACKBERRY PEACH COBBLER
Vanilla Ice Cream
Summer Wine Dinner
Wednesday, August 25th, 2010
TUNA CARPACCIO
Vietnamese Essence, Crispy Shallots, Peanuts
KOREAN CRISPY PORK BELLY
Peach Marmalade, Ginger, Steamed Bun
CRISPY SWEET BREADS
Summer Succotash, Baby Mustard Greens, Summer Herbs
GRIMAUD DUCK THREE WAYS
Duck Breast, Confit, Foie Gras
RACK OF LAMB
Deconstructed Ratatouille
TRIO OF FARM FRESH CHEESES
Summer Fruits
