Since Thien's departure, people have been asking whether the Wednesday night Chef's Dinner will continue. The answer is "Absolutely Yes!" Even the sous chefs and I don't know what's on the menu for February 11th, but I do know that Terence ordered a suckling pig from Lancaster Farm Fresh...
Speaking of pork, one of the new dishes on the menu is the braised pork belly which Terence braises in white wine and chicken stock. The dish includes a piece of tender pork belly, a slice of roasted granny smith apple stuffed with house made sausage and a shaved fennel salad with prosciutto di parma.
No comments:
Post a Comment