A Long Time Coming
Sometimes I surprise myself when I didn’t think of a special before. I love using the pork tenderloin (if you haven’t noticed that before) but I’ve yet to wrap it in bacon. Well, I’m changing that now! Once trimmed and portioned we wrapped them in thinly slice Bavarian Meats bacon and seared them. Then they get sliced into medallions and cooked to order. Meanwhile we roasted oblique cuts of carrots and roasted them in butter and fresh thyme and then saute them with baby arugula. Finally, as a sauce, we cooked leeks and garlic in butter, pureed the mixture with half and half and stirred it into freshly cooked potatoes.
I’m still geeking out on my new housemade ginger beer so I thought that I’d give it another go. This week is similar to a whiskey ginger with the seasonal addition of quince. The quince was peeled, chopped and simmered in water to extract its flavor for the base of the cocktail. Then I added Maker’s Mark bourbon and topped it off with my ginger beer.
Our other specials this week are:
Cream of Brussel Sprout
Pork Belly Flatbread with a Roasted Red Pepper Puree and Pepper Jack Cheese
and starting this Friday we will be offering Pumpkin Pancakes with Spiced Butter, Peach Compote on our French Toast and Eggs in a Basket with Wild Mushroom Gravy.