Weekend of the second
Friday of every Month
Cold-Smoked Beef Tenderloin
Cold smoking is a time consuming process by which chilled wood smoke is used to impart flavor to, without actually cooking, food. The resulting product is rich with smokey flavor but can still be cooked to the preferred level of doneness.
We are pleased to offer choice cuts of beef tenderloin – smoked with pecan, apple and cherry woods with oak from cabernet sauvignon casks, seared rare to medium, then tossed with a mixture of seasonings and a compound butter of chipotle and lime.
Hen of the Woods
Grifola frondosa
Known in Japan as the Maitake or “dancing mushroom” as they are so valued that those who found one would dance for joy, the Hen of the Woods is one of the few woodland mushrooms to be successfully cultivated. Sautéed with smoked bacon, their firm texture and fantastic loamy flavor make these a favorite.
