Chef, Berto, and myself have been brainstorming ideas for a new menu that will begin after the renovations at the restaurant from March 19th-21st. Duck legs, cassoulet, black cod, squab, pork belly. What do you guys want to eat?
Starting sometime in the next week or two we will be offering charcuterie, cheeses, and house pate's and terrines using only quality products, and avoiding nitrites. We had some beautiful serving boards made, and we're excited to offer the highest quality meat and cheeses available.
We hope to see you at the bar tonight.
Best,
Jarrett
Offal would be nice. Anything with early spring veg. Pickles and vinegars with depth. Balanced savory/ sweet, desserts. I have always wanted to deep fry a coconut milk crepe. Can you make it happen?
ReplyDeleteCaio for now,
J.
i know you guys were doing veal cheeks recently but I didn't get a chance to come in and try them. Also, last summer I tried a Caw Caw Creek trotter and quail egg dish that was superb at FIG in Charleston. I have always wondered if the Terrapin team could top it.
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