We decided to remove the Walleye dish from our menu and replace it with everybodies favorite...grouper! I thought this composition might be a nice cold weather, yet light dish...Seared grouper on grilled romain dressed with an anchovie-lemon aioli topped with polenta croutons, pickled red onions, and marinated tomatoes.
The carmalized cipolline from two posts ago are in the background along with a fingerling potato and Coulrouge goat cheese tart, alongside a grilled strip steak topped with roasted garlic demi-glace.
What ever happened to lobster prices? I don't know but I like it because we where able to offer this one and a quarter pound lobster split and stuffed with lobster fried rice, with roasted claws all in a spicy saffron lobster cream.
These are just some ravioli waiting to be boiled, but I always find it interesting to see what kind of things are hanging around other restaurants, and this picture gives a glimpse of what we have hanging around.