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.