With microgreens, the flavors are endless. You can have floral herbs or spicy herbs that can add a tiny flavor explosion to the dish. Typically, a chef one night a week sets the menu so there is no choice, from the appetizer to the dessert. It also makes it easier on the kitchen one night a week. Leg of lamb with roasted potato dauphinois and rosemary jus, London broil with buttered green beans and sauce bordelaise, and braised short ribs with potato pur e and natural jus are a few of the items.
People look forward to hearty food and larger portions to share with family and friends.
M che, as needed 1. In saucepan, combine fumet, wine, clam juice, shallots, bay leaf and thyme. Season to taste. Serve with pip rade of onion, tomato and red pepper, saut ed spinach and roasted spaghetti squash, or tailor to seasonal vegetables. Spoon sauce around tuna and garnish with chives and m che.