For our Sunday Supper today, mix-master Christiaan will be offering up a Bavarian Julep. There’ll be Buffalo Trace bourbon with cucumber and mint schnapps. But to make it a LUCQUES cocktail, Chris will be crushing ice to order and using schnapps he made himself.[/caption]
Sunday Supper November 25, 2012 mexican gulf squid “cocktail” with avocado, mint and house-made coriander cracker *** grilled king salmon with fennel purèe, leek vinaigrette, breadcrumbs and sieved egg or braised chicken with farro, dandelion, roasted baby carrots, meyer lemon and yogurt *** warm apple dumplings with toasted hazelnuts, and buttermilk ice cream … Continue reading
Sunday Supper November 18, 2012 arugula and persimmon salad with pomegranate, pistachios, chile and lime *** pan-roasted market fish with saffron rice, green olives, fried chickpeas and paprika crème frâiche or pork confit with duck fat potatoes, caramelized apples, roasted cippolini onions and green romesco *** ricotta tart with laura chenel’s chèvre, roasted grapes, saba … Continue reading
We’re excited to be serving King Salmon this early in May. Pictured here is Captain Voss who supplied our fish today. Season sometimes lasts only six weeks, so get it while you can. For today’s Supper we’re honoring the regal fish with another first-of-the-season treats; Tulare Cherries.