Since St. Patrick’s Day doesn’t fall on a night that we’re open I didn’t make a real effort to come up with an iconic entree special. This year I left the Irish twist with the flatbread and cocktail, and focused instead on a special that I’ve had planned for months.
I’ve been trying for a long time to get venison in but I was thwarted by my inattentive purveyor. I knew that I had to keep it simple (to let the flavor of the meat shine) but moist (due to how lean venison is), so I felt that a meatloaf would be a perfect fit. I mixed it with onions, garlic, fresh thyme, mustard powder, egg and half and half. Instead of the classic sliced way of serving it I formed it into mini loaves and cooked them to order, with a glazing of my sweet soy ketchup in the last minute of baking. Since mashed potatoes goes so well with meatloaf (and since I never do anything the same) I made the mashed potatoes with cream, butter and horseradish, but instead of serving them that way I allowed them to cool until scoop-able and firm enough to toss in flour, egg and panko breadcrumbs. Once fried they had a crispy exterior and a soft, creamy interior. All I needed was a vegetable (and some color) so I pan-steamed broccolini with a little water, butter and chili
paste. The butter softens the spice which allowed to flavor to really ring out.
Matthew had this week’s drink all ready to go: He wanted to pay tribute to the forthcoming holiday with his version of a Paddy’s Girl. He layered Jameson, Baileys and our handmade Vivace coffee liqueur. Beautiful and tasty!
Our other specials this week are:
Corned Beef Flatbread with a potato puree, cabbage and Swiss cheese (my contribution)
Sauteed Brussel Sprouts
Chipotle-Fried Okra with an Avocado Aioli
This week’s Milkshake Menu choices are:
Brown Sugar and Cinnamon
Chai Latte (surprisingly good with bourbon!)
Starting this Friday we will offer Orange Honey Pancakes with a Honey Butter and a Cherry Compote on our French toast