Specials are something that I’ve enjoyed sharing on this blog. At the Black River Café I am doing 2-3 different specials or fish preparations nightly and things are a lot less planned out than in the past. That is not to say they are not thought out, properly composed dishes, just that they tend to morph, and change daily based mostly on what vegetables I have prepped on that particular day. I’ll try to catch us up a bit with a list of what we’ve been doing the past few weeks.
Organic salmon over horseradish mashers with fresh artichoke, beets, and peas in leek vinaigrette
Shrimp and scallop pasta in a roasted mushroom cream sauce topped with crisp pork belly
Rainbow trout, kohlrabi slaw, garlic rosemary frites
Rainbow trout, fried chick-pea, roasted pepper and spinach salad, chili-almond reduction (mole)
Crispy braised chicken wings, citrus glaze, sweet potato fries
Vegan potato gnocchi from Ohio City Pasta with lemon oil, English peas, and fresh herbs
Seared scallops, cauliflower-almond puree, Breezy Hill Farms baby Swiss chard, leek vinaigrette
Spinach salad, Lake Erie Creamery goat’s milk feta, lemony onions, crisp pork belly, fried Amish egg
Herb encrusted wild stripped bass, braised salsify and young carrots, tomato-fennel confit
Slow roasted leg of lamb, lamb jus, garlic rosemary frites, braised Swiss chard
Crispy fried rabbit livers and loin, romesco sauce, pickled onion salad
Pork and Pea tasting, ham hock and pea soup, fried pork belly ‘BLT’ in a pea profiterole, ham, Swiss and pea quiche
Milk chocolate pudding with baked banana
Peanut butter parfait with fresh banana and strawberries topped with chocolate streusel
Lastly, Ben added an improved vegan entrée to the menu; crispy white bean croquettes, red pepper coulis, braised chard, and sweet potato fries.