It has not been tough getting the creative juices going again. In fact it is quite motivating to think about food in other ways than, “what am I going to eat tonight.” Which is what I was limited to in the recent past. I was able to put a few specials together for this week;
Braised mushroom and Chicken Linguini consisting of tender chicken breast and Killbruck farms mushrooms braised in a rich mushroom broth with goat cheese, leeks, and fresh herbs.
Sweet soy glazed sea bass with Okinawa purple sweet potato puree and boc choy sautéed with mushrooms and ginger.
Classic carrot cake baked with a hint of red beets served with goat cheese frosting, candied pecans and a Frangelico syrup.
The desert ran one night and was a bust, but I’m not surprised. The other two sold well over a few slower week nights.
For this week end we will be serving a 16 oz Cowboy steak with bourbon sauce, and a braised duck appetizer that Steve is working on. For more details about these and continued weekly specials at Nemo Grille subscribe for our newsletter at the website here.
I’m not sure where my camera ended up as I’ve had nothing to take pictures of recently, but I hope to get things back together and post pictures as soon as possible.