Quiche and sourdough waffles continue more or less as before alongside two beautiful new breakfast additions: a savory porridge of emmer wheat, roasted barley tea, thyme, buttermilk, parsley flowers, and a soft boiled egg - you wont believe the flavor of the emmer and purple barley weve got in from Hazzard Free Farm - and a beautiful japanese style omelet of white miso, kombu, wilted kale, smoked maitake mushroom, and bread and butter. The roasted pumpkin tartine with wild mushroom, persillade, fall herbs, and fresh cheese should set us up for October very nicely, and the beet soup of dashi, braised radish, farmers cheese, and pickled garlic should sustain us through this turbulent weather as the season transitions. Mustard greens dumplings round out the menu nicely and the addition of duck confit agnolotti come the weekend should do evermore. Weve got seeded polenta bread again this week, as well as some sprouted barley bread, emmer, and the country. Demand has been up, so were making a little more than usual. On the pastry side, pumpkin muffins, a new multigrain scone, and hopefully a few other new ideas will come to fruition as the week progresses - weve got a couple of neat tart ideas and are keen to try out a smoked sweet potato sable, a black garlic honey and chamomile baba au rhum, kefir and poppy seed pound cake - can you imagine! Were closing at 3 these days in an attempt to get ourselves home for some time for self-care and with loved ones, so 8am-3pm Wednesday through Sunday. Perhaps someday, with a much larger staff, well see some more hours, but until then we need to do our best to take care of ourselves. See you soon! Many loves! cellardoorprovisions/menu
Posted on: Wed, 01 Oct 2014 09:10:20 +0000
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