Last night's Wednesday Menu diners began their meal with this duck ragu, on fried polenta. My favorite comment regarding this course was a customer who said that she thought Kevin must have stolen her ragu recipe, because it was as good as, if not better, than her family recipe...except his had a little kick to it. She loved it.
The entree was tilapia, garnished with
olives and sun-dried tomatoes.
The dessert: almond angel food cake with chocolate sauce.
Over all a pretty successful menu. We weren't as busy last night as we've been for the past few months, and in some ways - for Kevin anyway - it was a relaxing change. October generally marks the final whirlwind month of heavy traffic and then we enter into the "slow" season, for which we try to be prepared. Of course it never gets really slow for Kevin, because whenever he has any extra time on his hands, he is experimenting with new dishes or perfecting old ones.
One thing that we hope doesn't change - the duck confit. Doesn't that look delicious?
And of course there's still time to play "Two little Blackbirds" with Noree...hey, what's Noree doing in my chair at my desk in his pajamas? Okay, okay, one more time...
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