Plenty of Herbs
I’ve had this special in mind for quite some time, and even though it is more suited for spring I decided to offer it now because I felt that chanterelle mushrooms really complete the dish. I start with a savory crepe batter (eggs, flour, milk, oil), flavor it with freshly chopped dill and cook them in non-stick pans. This gets filled with whipped cream cheese (that has parsley, thyme, chives, and granulated onion and garlic) and locally caught and made smoked coho salmon. The chanterelles are delicate on their own so they simply get sauteed in a little butter and get finished with salt and pepper. Finally, as if I didn’t already use enough herbs, I made a bright chive aioli to finish the dish.
I have been trying out new types of ciders at home and came across a beautiful hard cherry cider (that’s based with Washington apples). I was sipping some of Fremont Mischief’s dark northern rye that I’ve recently became a fan of and thought that the two went together wonderfully. Since the cider is a bit on the sweet side I balanced it out with a touch of lemon juice and a few dashes of Peychaud bitters.
Our other specials this week are:
Spicy Acorn Squash
Isernio’s Sausage Flatbread with a White Bean and Thyme Puree and Fontina Cheese
and starting this Friday we will be offering Dutch Chocolate Pancakes with Raspberry Compote, Cinnamon Apples on our French Toast and a Wild Mushroom, Muenster and Scallion Frittata.