Stu & Kay, Rachel
Redwood Hills Cameo Goat Cheese, Cafe Rouge Lonzo, Radishes, Castelvetrano Olives, Acme Rye Toasts, Olive Oil Tortas
Hanger Steak Salad Rolls w/ Blue Heron Little Gem Leaves, Shiso Leaves, Hanger Steak, Grated Carrots, Peppadew Peppers, Soy, Ginger, Garlic, Fish Sauce, Lime Juice, Palm Sugar, Salt, Olive OIl, Shoga
Soft-Shell Crabs w/ Fennel, Kumquat, Yellow Pear Cherry Tomatoes, Parlsey, Preserved Lemons, Olive OIl, Salt, Roasted Beets pickled in Rice Wine & Bernie's Apple Cider Vinegars, w/ Clove
Pork Shoulder Roasted w/ Salt, Black Pepper, Thyme, Fennel Seed, Oregano then braised in Chicken Stock w/ Leeks, Onions, Shallots, Garlic, Bay Leaf
Polenta w/ 1 cup Polenta, 1/4 cup Cornmeal, 1/4 cup Corn Flour, 6 cups water, 1&1/2 cups milk, Salt, Butter
Fava Beans, Morels, Spring Onions, Aspargus, Butter, Vermouth, Salt
Strawberries w/ Whipped Cream w/ Vanilla & Sugar
1 comment:
That looks very interesting, I can't believe you got this at Cafe Rouge. I love there food but I've never seen al fresco hot dogs on the menu. Does this restaurant have anything to do with the Cafe Rouge London restaurants I've heard about? I know it's a common name but you never know.
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