After an indulging yet relaxing Thanksgiving weekend (Hook ‘Em Horns!!), I’m back in the kitchen so you don’t have to be!  I’ll be cooking on Monday and again on Thursday so you could order for the weekend.

Monday 11/30:  Grilled fresh white fleshed fish, with dill creme fraiche.  Roasted Parsnip, Celery root and carrot.  Salad of roasted bosc pear, walnuts, red wine soaked dried cranberries and cider vinaigrette.  $20 per person.

Thursday 12/3:  Beef Stew with Red wine, carrot and shallot.  Mashed Potatoes.  Salad of local greens, pine nut, celery, parmesan, green apple.  $25 per person

Pick up at 1208 w. 4th street, 3:00-5pm.

Please order by 8AM for Monday and by Tues. 10 PM for Thursday.  Thanks for subscribing, Chef Brandy