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Es Todo Pintxos
Plats Petits
By Robert Aguilera & Jason Sobocinski
June 25, 2006
French Salt Tasting:
Maldon . Grey salt . Fleur de Sel de Noirmoutier
Haricot Vert with Walnut oil
French green beans long and thin, simply blanched in salted water and finished with Le Blanc Walnut Oil
Cherry Soup
A classic soup from the Jura with a truly simple preparation, clean and straight forward serve with crusty bread
Escargot with Parsley Garlic and Butter
Little snails sauteed in heaps of butter with garlic and fresh parsley
Pissaladiere
A rustic French pizza with a thin crisp crust covered with caramelized onions and briney anchovies
Aligot
Mashed potatoes in the Auvergne style, loaded with fresh Pomerol cheese and whipped to a stringy delightfulness
Jellied Beef with Toasts
Big tough cuts of meat cooked for several hours with carrots and fennel, and a pigs foot, then stored in the fridge overnight and served cold with toast points
Apricots with St. Nicholas
Dried Apricots rehydrated in Apricot brandy and served with runny St. Nicolas goat's milk cheese
Coffee with Apple Juice
A Normandy classic, strong coffee cut with apple cider, sounds bad tastes good
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