A little twist on the classic, Steak Frites, but we use sweet potato fries, with swiss chard, and pictured is a rib-eye.
One of our more popular dishes so far, mushroom risotto. We cook the rice in a rich vegetarian stock with porcini mushrooms, then finish the dish with butter and parmasean. On top we put spinach and whole mushrooms, in this case oyster and shitake. Truffle oil, parmasean and black pepper finish the dish.
The daily fish was Rainbow Trout, pan seared over sweet and sour cabbage topped with ricotta gnocchi and almond brown butter.