In the last post we said “Goodbye To Summer”. Now it’s time to say “Hello To Fall,” and introduce you to some of this season’s new dishes.
Pictured left is the most popular entree on the new fall menu. In fact, the first 3 nights of the new menu I couldn’t keep it in stock; word of mouth has traveled very fast with this one.
The duck breast is pan roasted skin side down to maintain a crispy skin. It’s served on top of a butternut squash and sage ravioli, mixed vegetable medley, and is topped with a Carmel-Pecan Glaze.
Above is our newest salmon dish. The salmon is pan roasted and sauced with a carrot-ginger beurre blanc. On the right side of the plate is a root vegetable gratan with layers of purple potatoes, parsnip, carrots, caramelized onions, cauliflower and russet potatoes. The gratan is held together with a shallot-goat cheese cream sauce and slow baked for two hours. The end result is a phenomenal accompaniment to the salmon.
The final entree for this post is our Braised Beef Shortrib, a warm and comforting dish perfect for those cold Lake Tahoe nights that seem to be coming early this year. The shortrib is slow braised in a mixture of mirin, veal stock and duck stock for about 6 hours. Each rib is individually glazed to order with a braising liquid reduction, and is served with red bell pepper pommes puree, heirloom baby carrots and garnished with crispy leeks.