New Spring Dishes
It's always an exciting occasion when Chef Brock unveils new dishes. We'd like to share with you a couple new dishes that he's devised for the Spring/Summer season: Filet Mignon Carpaccio (pictured above) and Pomegranate Lamb Chops (pictured below).
The Filet Mignon Carpaccio is a server-suggested appetizer. The focus of the dish is the seared rare filet mignon, which is accompanied by fried shallots, soy vinaigrette, shaved parmesan cheese, sesame seeds, and micro arugula.
Our newest entree is the Pomegranate Lamb Chops. This dish features New Zealand Lamb Chops marinated in soy, sesame, yellow onion, pear, garlic, and ginger. Other components include Pomegranate Red Wine - our normal red wine reduction infused with pomegrante juice and shichimi chile. This is accompanied by purple potatoes, red potatoes, artichoke hearts, goat cheese, parsley, and roasted baby bell peppers glazed with miso and sake.
We can't wait for you to try these new dishes. Have you tried Check Brock's latest creations? Let us know what you think in the comments!