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.

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