Kaleidoscope of Colors
I set out to make the most autumn-like special and I think I really nailed it. I usually make a flavored spaetzle once a year but it’s often hard to get the flavor to come through so this time I made it with saffron. Not only did it give the spaetzle great flavor but it made it the typical bright orange color. It gets precooked and portioned, and to order it gets sauteed in brown butter and lemon juice. To compliment the color I chose to add chopped rainbow chard which helped gave the dish a variety of colors just like the leaves this time of year. Finally a added a generous amount of duck leg meat that had been slowly stewed in its own fat (AKA duck confit).
Since Thanksgiving is just next week I wanted to offer a cocktail made with cranberry juice. Gin is my go-to spirit for delicately flavored drinks so I chose my favorite brand – Aviation. To simulate the fall flavor I made a simple syrup that I steeps fresh sprigs of rosemary in. Finally, to balance the cocktail I added a small squeeze of lemon juice.
Our other specials this week are:
Vegetarian Black Bean Chili
BaconFlatbread with Roasted Pumpkin Puree, Pepita Pesto and Feta Cheese
Sweet Potato and Marshmallow Milkshake
and starting this Friday we will be offering Ricotta Pancakes with Strawberry Compote, Blueberry Compote on our French Toast and a Mushroom, Tomato and Manchego Frittata.