/ck/ - Food & Cooking

Apps:
*Vegetarian lentil and walnut pate
*Scallops and Crispy Prosciutto in a red wine sauce
*Winter Spinach salad with Hard-boiled eggs and a sweet Dijon vinaigrette.
*Soup of the day (Probably roots vegetable purees soups with a house made fruit infused balsamic on top , at least for the first week.)
*Charcutterie Board -pickled root veggies, apple confiture, Copa, Prosciutto,Parm, Crostini and Vin dressed chard{instead of arugula or frisee, brilliant right? also,I was thinking about doing natural pickles but I have to wait two weeks for them to cure, but we do have a root cellar, so I am sure as hell gonna use it.
*Cheese Board- Three Gourmet cheeses, one goat, one cow, one sheep. Fresh apples, bread, pickled root vegs and candied nuts. (does that sound good on accompaniments?)
*Melted Brie and roasted garlic- served with crostini and sliced apples.

Entrees:
*Blanquette de poisson
*Hachis Parmentier
*Duck Confit a la Orange Sanguine Papillote
*Housemade Ricotta and Wintersquash Ravioli with a Cinnamon Cream Sauce.
*Crepes with house made ricotta,seasonal mushrooms, and spinach.
*Poulet Rôti served with a Winterroot mash and sauteed chard topped with caramelized red onions.
*Fri and Sat we will be serving oysters/mussels/clams throughout the season, but those are very classic and simple, garlic, butter, little wine and some fresh herbs.

Remember, no such thing as a dumb question or comment, I am looking for any sort of feedback.