SPECIALS TODAY AFTER FIVE BRAISED RABBIT with PAPPARDELLE Chef Eric Cole has seared and braised whole rabbit in stock with white wine and aromatic vegetables. When tender, he has removed and reserved the meat. He reduces the braising liquid to make a fragrant sauce, adds mushrooms, peas and carrots. The rabbit is returned to the sauce, coated and tossed with pappardelle. Garnished with Parmesan cheese. 16.95 CURRY OF SUMMER SQUASH with CASHEWS A variety of summer squash find themselves in a sauté pan along with red and green bell peppers, onions, new potatoes and cashews. Thai yellow curry paste jumps in to up the spice notes, but a dash of white wine and coconut milk tame the fires. Turned out on rice and garnished with crispy onions. 14.95 ST LOUIS STYLE SPARE RIBS Rubbed with our own spice mix, slow roasted until tender, basted with our own barbecue sauce and finished in the oven 16.95 RUBY TROUT AMANDINE Fresh fillets of ruby trout are lightly dredged in flour and sautéed in butter. Pan juices are taken up with white wine and lemon juice. Sliced almonds and parsley are added. The trout is finished under the broiler. 17.95 CENTER CUT PORK CHOP with HONEY-MUSTARD DEMI-GLACE The premium White Marble center cut chop is seasoned, pan seared and broiled to finish, then removed to the plate to splash about in a house-made demi-glace laced with honey and mustard. Accompanied by braised kale and a savory biscuit pudding. 16.95 PULLED BEEF SHANK BRAISED IN RED WINE Beef shank is slowly braised in red wine until tender, then pulled from the bone. Onions, mushrooms and roasted red peppers with garbonzo beans and preserved lemon are sautéed together. Chef adds back some of the intensely beef flavored braising juices with crème fraiche to form a sauce. The beef and sauce are spooned around a mound of couscous and garnished with almonds. 16.95 PAN ROASTED DUCK BREAST with CRANBERRIES The duck breast is seared and pan roasted with a little salt and pepper to doneness. Meanwhile chef reduces a house-made veal stock with white wine and dried cranberries. The duck is turned out with braised kale and a side of chef’s biscuit pudding in a pool of the pan sauce. 16.95 SHRIMP WITH CAPERS AND FETA Minced garlic is softened in olive oil briefly. Then large shrimp are added with feta cheese, capers and a splash of lemon. When a sauce has formed, the pan is turned out on fettuccine and garnished with basil if available or parsley. 17.95
Posted on: Wed, 04 Sep 2013 14:18:50 +0000
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