Notes from the Chef
Thursday – “BrieBerry Doublestack” – Smoked brie, Marsala berry compote, black pepper pancetta, crispy parsnip, (2) 4 oz patties on brioche bun.
Friday – “Lump Crab Carbonara” – Butter poached crab, house made pancetta, peas, caramelized onion, oven roasted tomato, egg yolk custard, cavatappi pasta.
Friday – “Cornbread Stuffed Pork Chop” – 8 oz center cut pork chop, sausage and apple cornbread stuffing, parsnip mashed potatoes, sherry apple butter cream.
Saturday – “Chicken and Dumplings” – Rich chicken stew with tender dumplings. Served with potato roll in a large bowl.
Sunday – “Mini Oxtail Tostadas” – Braised oxtail, stewed black beans, salsa verde, pico de gallo, shredded romaine, and queso fresco.