Roasted cauliflower terrine, winter truffle, apple, tarragon (Taken with instagram)
Pork terrine stuffed with prunes and pistachios and wrapped in house-cured bacon served with house-pickled vegetables and cornichons
Seared Beef Cheek Terrine, Pioppini Mushrooms, Roasted Celery Root, Arugula Puree
The second course from our beer dinner with 12% Imports (@twelve_percent) held on November 7th. I asked my sous chef Mike Braune to put together a dish and this is what he offered. It was delicious and especially tasty when paired with the Brasserie Cazeau Saison.
Rappahannock River Oyster Company Stingray Oyster, Pickled Plum Mignonette, House-Made Ginger Creme Fraiche, Peppercress
This dish was the first course from our beer dinner with 12% Imports held on November 7th. It was paired with a Tilquin Geuze which is a sour beer made from 1,2 and 3 year lambic.
Richmond Restaurant Week: Cecina, Roasted Mushrooms with Fresh Herbs, Poached Egg
Cecina is like an unleavened pancake made with chickpea flour. It’s very typical in the Mediterranean. Though usually served with just freshly ground black pepper I find it’s better with a little moisture. Here we’ve paired it with roasted mushrooms and fresh thyme that have been tossed in a sauce made from concentrated roasted vegetable-mushroom stock that’s been cooked down with kombu and a touch of red miso. This improves the stock’s savoriness while a hit of sherry vinegar is added for balance and acidity. A poached egg finishes the dish with a runny yolk that adds richness and additional sauce to sop up with the cecina.
Grilled Octopus with Harissa, Avocado, Pickled Red Onion. A dish worth revisiting. (Photo Credit: Sara Adduci)
A new dish for fall: Potato Gnocchi, Border Springs Lamb Ragout with Berebere and Preserved Lemon.
We add a pinch of ground cinnamon to the gnocchi dough, which pairs very well with lamb and the Berbere (there’s a little bit of cinnamon in the spice blend as well).
Some new house-made charcuterie at Secco. Border Springs Farm lamb terrine with pickled vegetables. Braised lamb necks and shanks make up most of it along with a brined and cured lamb breast which forms an interior garnish. Pearl onions and carrot are scattered throughout the terrine as a random garnishes.
Working on a new crostini for the fall: pear compressed in beet juice-ginger-yuzu liquid, roasted hazelnuts, bleu d-auvergne, honey and cilantro
First Course from our Swine dinner this past Monday:
Fromage de Tete, Savory Tomato/Berbere Jam, Watermelon Rind Mostarda, Sauce Gribiche
