Picture Gallery--just a few examples of what we do...check back periodically for updates from recent functions!
Artichoke Star with Angel Hair pasta and Asiago cheese, ceci tomato aioli--this dish is delicious served seasonally, hot or cold, as a large salad or appetizer, or as a light entree. |
What Cassoulet is really supposed to be! This rustic French version of "Baked Beans" is enriched with chicken, sausage, pork, and even veal, then moistened with a rich beef/veal glaze and baked with a buttery bread crumb topping. That's Norm's home made lavosh on the right, fashioned to resemble a chicken breast. |
This whimsical risotto appetizer combines a slice of "blackened" celery root (surprisingly tender) with what is colloquially referred to as "dirty" risotto--a cross-cultural combination of Cajun seasonings with chicken livers and hard, spicy cheeses. I usually surround it with Balsamic syrup! |
Braised P.E.I. mussels with Pernod and sausage, saffron aioli, crostini. This is a phenomenal "cold weather choice," as an entree or appetizer. |