Kobe Tenderloin Confit Heirloom Tomatoes, Chanterelle Mushrooms, Fourme d' Ambert Fritter
Rigatoni House Cured Pancetta, Vodka, Tomato Cream, Parmesan Shards, Baby Basil
Roasted Beets Baby Lettuces, Local Chevre, Honey Walnuts, Horseradish Vinaigrette
Ahi Tuna Tartare Avocado, Sesame "Taco", Preserved Lemon, Candied Cilantro
These are just a few of the items that will be found on the Spring menu this year. I am super excited about the things we are doing this time around, some stuff is classic technique while other things are a bit out of our comfort zone. The Local product will definitely pop up here and there but the focus is so much more about great product utilizing Browne Trading out of Portland, Maine for our seafood and Fresh and Wild out of Washington for our mushrooms and truffles just to name a few.
While local fresh vegetables and seafood were more readily available down in Georgia or even Virginia with the restaurants I have worked in, in the past coming home to Pennsylvania has been a real eye opener to expanding our horizons and reaching out to not only the local farmers and purveyors but seeing what other parts of the country and the world have to offer. A lot of places can do local but not a lot of places can do excellent and excellent is what Lautrec is all about.
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