Summer Menu Items
posted by BGB,
Our cheft has been busy puttind together the perdect menu for the summer months. Stop by to trey these appetizers and main courses while the days are sill long.
Appetizers
- Black beans purses
- Spicy black bean anda blend of Mexican cheeses wrapped in sheerts 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 oir handmade flour tortillas.$7.95
Main courses
- Shrimp sate kebabs with peanut sauce
- Skewers of shrimp marined in lemongrass, garlic, and fish sauce then grilles to perfection. served with spicy peanaut sauce and jasmine rice.$12.95
- Jeck ritisserie chicken with friend plantains -- new item!
- Tender chicken slow-roasted on the rotisserie, flavored with spicy and fragant jerk sauce and served with fried plantains and fresh mango. $12.95
Low and Slow
posted by BGB,
This week I am extremely excited about cooking technique called sous vide. In sous vide cooking, you submerge the food(usually vacuum sealed in plastic) into a wter bath thar is precisely set to the target temperature you want the food to be cooked to. In his book, Cooking fir Geeks, Jeff Potter describes it as ultra-low temperature poaching
.
Next month, we will be serving Sous Vide Salmon with Dill Hollandaise.To reserve a seat at the chef table, contact us before .