Spring Menu Tasting

Well we (the amazing crew I have in the kitchen) put out the new Spring Menu for the waitstaff last night to taste and witness first hand. Let me tell you, it was a happy bunch!

I think we all get a little excited for our new menus. The kitchen is happy to move on from the past menu. We tend to get a little edgy cooking the same menu items night after night. Creatively speaking, it’s like a writer damned to keep writing the same novel, over and over. It was fun creating it, maybe even reading it ten or so times. There just comes a time to naturally want to move on. I digress.

I think the waitstaff gets excited to serve, taste, observe, and learn about the new foods and the multitude of techniques and preparations we apply to prepare them. Needless to say, the menu was well received by all who were present. I personally look forward to Saturday when it will be presented to you, the dining public. I know you will enjoy it! My absolute favorite it the 24oz Cowboy Ribeye from Grass Run Farms. Holy smokes! Foie Gras Demi-glace and a Humbolt Fog Mornay sauce? Are you kidding me?!? My Sous Chef Jeremy said it best, “I’d order that.” Well, frankly, so would I! And so should you!

So get in here and enjoy the last days of our Winter Menu (I know it’s hard to even think Winter with these 50 degree days) and prepare for the unveiling of our Spring Menu Saturday night. I look forward to seeing you all.

Keep It Local!

Chef Douglas Dahlgren