Hello! Welcome to the last week of September and the first full week of Autumn.
as always, we are working hard to keep everyone well fed and happy.
We are pleased to announce that the Hive Market will be open this week from Monday through Friday, 10am to 2 pm. Check out yesterday's blog entry outlining some more details.
The Appetizer this week is sort of a combination of cultures. We have a Pork Shish Shashlik, with Romesco and cucumber sauces. Now a Shish Shashlik is from Eastern European cultures and is a robustly marinated meat that once grilled, has a deeper and more complete flavor. We serve this with two sauces, Romesco sauce from Spain, and a Greek-inspired cucumber sauce. I suppose you could call this dish all over the map in terms of origins, but I think the flavor will be awesome and I'm sure you will all let me know what you think.
The Cheese this week is called Comte, a mild semi-firm French cheese that will be served with Apricot preserves and French Bread.
The Soup of the week is a hearty Lentil and Pork Stew, with a generous amount of garlic and very filling.
At Dinner, check out the Herb-Crusted Cod, served with Lemon cream, Cherry tomatoes and CousCous Pilaf.
We also have Dijon-Crusted Lamb Chops, served with red wine sauce, mashed cauliflower and grilled asparagus. Lamb is really great with Pinot Noir, so I hope you try it.
We suggest the Pan-Seared Duck Breast this week. It is glazed with Teriyaki, served with sesame-crusted snap peas and fried rice.
Our vegetarian special is a slow-roasted Sweet Potato, with apricot chutney, dill carrots, and glazed with brown sugar.
Finally, David is back from vacation and so we serve his Famous Lobster Carbonara. This is a very cheesy, rich pasta with lots of Lobster. We are so glad to have David back that he gets to make all the pasta, clean the lobster and personally deliver every order that comes into the kitchen. No, probably not that last part but you will see more of David, and one day his dish will be truly famous.
Also don't miss the Seafood Bouillabaisse, Bison Burgers, Fried Chicken, Halibut, Shrimp Cakes and Osso Bucco.
Please join us at the Culinary Corner this week, where we will be discussing the upcoming menus.
Join us as well at the Sip and Savor where we will be tasting Super Tuscan wines and discussing their interactions with food, and of course I expect to see many of you at the Hive Market to try some of our new offerings.