Our chef has been busy putting together the perfect menu for the summer months. Stop by to try these appetizers and main courses while the days are still long.
- Black bean purses
- Spicy black bean and a blend of mexican cheeses wrapped in sheets of phyllo and baked until golden. $3.95
- Southwestern napoleons with lump crab -- new item!
- Layers of light lump crab meat, bean and corn salsa, and our handmade flour tortillas. $7.95
This week I am extremely excited about a new cooking
technique called sous vide. In sous vide
cooking, you submerge the food (usually vacuum-sealed in plastic)
into a water bath that is precisely set to the target temperature of
the food. In his book, Cooking for Geeks, Jeff Potter
describes it as
Next month, we will be serving Sous Vide Salmon with Dill Hollandaise. To reserve a seat at the chef table, contact us before November 30.