1/14/2016 Pop-Up Dinner

Prix Fixe Menu

WARM GOAT CHEESE
fresh goat cheese rounds coated in fresh, toasted breadcrumbs
-seasoned with fresh thyme, smoked salt & pepper-
& fried gently in olive oil.
served over mixed greens & topped with freshly-ground peppercorns.

BOEUF BOURGUIGNON
chunks of beef chuck & thick-cut bacon, submerged in red wine
& slow-roasted for several hours with a large bouquet garni of
onions, carrots, dried porcini mushrooms, ham hocks,
& various fresh herbs & aromatics.
served with sautéed mushrooms, balsamic pearl onions & a parsley garnish.

LAVENDER CREME BRULEE
a simple custard of lavender-infused cream, clover honey & organic eggs
topped with caramelized sugar.