So many new menu items I haven’t even had time to write them down, much less blog about them. I think I wrote 12 new recipes this week.
We changed the chicken a la plancha to include duck liver-rapini ravioli; got halibut onto the menu; we’re steaming sole with artichokes, saffron-carnaroli rice pilaf, and fava bean-olive salad; sweetbreads are now a first course accompanied by some flavors I think would be great with fried chicken; &c. More soon.
(And of course lots of asparagus and pork . . . )