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The Restaurant you work in... - Page 2

post #31 of 37
8/28/07 at 8:31pm
Thread Starter 
Thank You!
And I will always ask first!
I will let you know how it sells!
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post #32 of 37
9/6/07 at 1:58am
Is it far from Mohegan? Would enjoy visiting..

P.S. That was such good thread idea. Too bad we should start it over :bounce:
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post #33 of 37
9/6/07 at 6:42am
Thread Starter 
about 45 from Mohegan.
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post #34 of 37
9/8/07 at 10:43pm
Chioggia Beet Salad

Oven roasted beets, frissee salad, tarragon vin
Humbolt Fog goat, beet emulsion

Chicory Salad
Organic Marin chicories, shallot confit vin,
Point Reyes Blue, pomegranate seeds

Caesar
Happy Boy Farms baby romaine, house made
Caesar dressing, garlic crouton, parmesan
boquerones

Dungeness Crab Cake
Frissee salad, shaved icicle radish, epazote vin,
Meyer lemon essence, blood orange emulsion

Prince Edward Island Mussels
Coconut curry broth, cilantro, ginger, Kaffir lime
garlic crostini

“Kobe” style sliders
Toasted brioche, horseradish cream, pickled veg
pomme frites

Ahi Tuna Carpaccio
Sashimi grade ahi carpaccio, fried caper, frissee,
Watermelon radish, extra virgin oil, sea salt
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post #35 of 37
9/9/07 at 9:52pm
YUMMMMM.....

SO Bacchus, what is a parmesan
boquerones?
Interesting to see epazote vin on the crab cake......just don't see it too much, and usually in Mexican beans.
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post #36 of 37
9/9/07 at 10:06pm
It's just boquerones.

They're sort of like anchovies. Really plump things too.
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post #37 of 37
9/10/07 at 7:41am
It's a typo...lol...parmesan, boquerones aka spanish white anchovies. :)
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