October 2008
9 posts
Old vine writeup →
menu this week at the Hidden Kitchen
Start: Leek, Roquefort, and Crème Fraiche Tart Organic Baby Arugula Salad or Organic Kabocha Squash Soup Rye Croutons & Nutmeg Crème Fraiche or American-Made Charcuterie Plate with Accompaniments Prosciutto, Chorizo, and Speck Main: Pan-Roasted Cod with Thyme Tomato, Pine Nut , Chile , Currant, and Olive or Braised Shoulder of Veal Anson Mills Grits, Glazed Turnips End: ...
