Two specials are on our board this week, starting tonight:
Butternut Squash Bread Pudding with sage brown butter cream sauce (v)
Parker Bosley
This is the same recipe that Chef Heather created for the Parker Bosley tribute this last week. The bread pudding is rich and flavorful and the sage brown butter cream sauce adds the tangy high notes that bring out all the flavors and blossom into palate excitement. The plate includes our V&B vinaigrette side salad.
Local Guallio Pork-filled Cilantro Crepes with Shitake Mushroom Gravy.
The local organic pulled pork is flavored with the same sauce that has made our breakfast burrito a favorite at brunch, full flavored and just a little smokey with long depth from the sauteed peppers and onions. The crepes are a beautiful as they are delicious and, blossom under the influence of the mushroom gravy. The plate includes our V&B vinaigrette side salad.
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Cilantro crepes — that’s an original! Sounds yummy. I just had bbq in cornmeal crepes, also very good.
I happened to be one of the fortunate ones attending the Parker Bosley event and truly enjoyed the Butternut Squash Bread Pudding… everything was so fresh tasting and offered so many complex flavors… with so much food offered that day, I feared the Bread Pudding would be too sweet or too heavy…it was neither! Savory and light, very surprising… and very good!