It’s that time of year and once again I’ll be featuring a menu full of aphrodisiac ingredients. Some are more obvious, such as the oyster chowder, but others are lesser known. I chose to steam and slice fingerling potatoes since phallic shaped foods are considered an aphrodisiac (that’s all it takes, evidently). These are sauteed in a thyme-infused olive oil to order and finished with thinly sliced French radish for bite and texture. Arugula is documented as an aphrodisiac since the first century AD so I thought that I’d make a vibrant sauce out of it. I slowly sweated onions and garlic then wilted down baby arugula, quickly cooled and pureed it. Finally a simple, bone-in and skin on chicken thigh finishes off the dish.
Continuing with the aphrodisiac theme I decided to utilize honey in my special cocktail. Honey is made through pollination which is a symbol for procreation. It also contains Boron, which helps regulate estrogen and testosterone levels while giving an energy boost. So I made a honey syrup by mixing equal parts with hot water. I paired this with lime juice, to balance out the sweetness, and a nice aged rum. I topped it all off with sparkling wine because it is a perfect fitting for Valentine’s Day.
Our other specials this week are:
Sauteed Brussel Sprouts
Roasted Carot Flatbread with a Dill White Sauce and Havarti Cheese
and starting this Friday we will be offering Buttermilk Pancakes with Mixed Berry Compote, Peach Compote on our French Toast and a Bacon, Avocado and Fontina Omelet.