New Menu

Ok so I had a productive weekend and the new menu is out now(monday).
so on this menu we have
Spring Vegetables-pumpernickle, mustard, and herbs
beets-roasted peach, pickled peach, almond, and beet sorbet
Beef Tenderloin-bacon potato terrine, asparagus and pea green salad
Shrimp-Garlic, chives, grilled bread
And sorry to all the ramp lovers out there but there are no more so on the smoked duck and carrot gnocchi dish we will have pickled cipollini onion. they are pickled in champagne and sherry vinagers, cinnamon, bay leaf, and peppercorns.

desserts and cheese will change on friday. As of right now the only cheese that is going to stay the same is the Cabot Jasper Hill Cheddar, that's because it's one rockin cheese.

Forgot to post about this

So on Wednesdays we will be doing $4 dollar food specials at the bar. It starts at 4pm and goes until we close. It's a fun concept for me because I get to try out new dishes or new techniques that might or might not end up on the menu.

I would also like to say thanks to Fun in Saratoga and Matthew for the very kind reviews. It is much appreciated and next time your in let me know I would like to meet both of you. Also I would love to link to their blogs but I am not very computer savvy, sorry.

So Hope to see everyone soon and have a happy weekend.

Just some news and random thoughts

A week from friday(may29) we will have an all new menu. That is everything desserts, apps, entrees, cheese.

I didn't think anyone really looked at this blogs so i want to say thanks for checking it out and sorry for the lack of updates and if you have any questions about anything please feel free to email me at johnlrc@gmail.com

On some random non restaurant news, has anyone been watching the NBA and NHL playoffs? Some great games going on. All I can say is GO PENS!

Some News

So we will be now open on Monday nights. As usual we will be open at 4 pm.

and another new menu

so i changed a few things on the menu this week.
lamb-roasted red pepper, apricot, couscous, orange honey and cinnamon braised shank and a roasted rack of lamb
beef tenderloin-composed spring vegetable salad
spring greens-cherry, hazelnut, hazelnut vinaigrette, 3 year gouda
chevre pudding-roasted apricot, arugula, candied pecans, balsamic reduction
braised chicken cannelloni-english pea puree, morel mushroom, black truffle sauce
shrimp-hot sauce, celery root puree, celery salad
scallops-carrot puree, roasted carrot salad, vadouvan granola

thats the new stuff. hope to see you soon
john

New Menu

Hello and sorry for not posting recently
We have a new menu starting Friday the 17th of April and here it is
Endive Salad-apple, bayley hazen blue cheese, bacon, maple balsamic vinaigrette
Asparagus Soup-Nancy's Camembert and truffle sandwich-not truffle oil but the real deal
Beets-orange, strawberry, chevre, fennel, tarragon, balsamic
Pizza-bechamel, caraway, bacon, mozzarella, caramelized onion
Quinoa Salad-radish, carrot, fennel, asparagus, lemon, herbs
Mushroom Tart-parmesan, ramp and pea tendril salad
Chicken-ramp waffle, mushroom ramp salad, maple
Scallop-chorizo, potato, salsa verde
Black Cod-edamame puree, cucumber, horseradish, sweet soy
Carrot Gnocchi-smoked duck, pickled ramps, parmesan
Lamb-dates, piquillo pepper, marcona almond
Beef Tenderloin-Leek potato and bacon stew

Well I hope to see you around

Downstairs at the Wine Bar

Hello everybody

We are starting a new dinner program. It is on Friday March 13 and it will include dinner and music.

the menu is
first course is going to be a salad of endive with pancetta, blue cheese, pear, and maple balsamic viniagrette and a beet salad with orange, chevre, pistachio, and sherry viniagrette.

second course will be a choice of lamb, beef, quail, salmon or another fish that has not been determined. these will come with a choice of sides that include butternut squash gratin, truffled potato pierogies, and a few others but I have not made up my mind.

third course will be a choice of chocolate cake, berry tart, or ice cream sampler that will include three different flavors.

the cost is $60 and please make reservations
Thanks
John