Just in Time
With a chill in the air I felt that it was high time to offer a rich dish that warms the bones. I picked up some beautiful lamb shanks and braised them in wine, caramelized aromatics, rosemary and tomato paste. The resulting liquid gets used to reheat the shank to order, keeping moist and delicious. I decided to go a southern route for the rest, so I braised hearty greens in onions, garlic, chicken stock and bourbon. It all goes on top of stone ground grits that are cooked in a combination of half and half and a very rich chicken and finished with freshly chopped rosemary.
I have another cider based cocktail this wee. This time it’s a hard grapefruit cider made by Shilling Cider out of Auburn. It was recommended to use it as a base for a Paloma, a classic cocktail that uses grapefruit soda. It is a combination of the cider, aged tequila, lime juice and just a touch of simple syrup since it is a pretty dry cider.
Our other specials this week are:
Chicken Breast Flatbread with Creamed Fennel and Muenster Cheese
Candied Pecan Milkshake
and starting this Friday we will be offering Buttermilk Pancakes with Nutella, Blackberry Compote on our French Toast and a Pork Belly, Roasted Red Pepper and Pepper Jack Frittata.