Oh, the Lovely Dishes Spring Brings

Thursday, April 12, 2012 9:02

Roasted Beets, Confit Duck Cassoulet, & a Homemade Pasta

by: Casey Pukl

There’s no time quite like spring for so many reasons. The weather is gorgeous, the sun is up longer each day, and Chef Todd Allison and his incredible team are cooking up some amazing new dishes for our menu in the Anthology kitchen! Check out these three awesome selections from our latest menu!

Maple Leaf FarmsĀ Confit Duck Leg Cassoulet

White Beans, Carrots, Brussels Sprouts, Tuscan Kale, Rosemary Jus

This dish is melt-in-your-mouth delicious. With a crispy skin on the outside, the duck meat on the inside is so tender that you’ll find it difficult to put into words. The bed of vegetables and white beans on the bottom is soaked in a delicious rosemary jus that will fill your senses with the aromas of spring.

This entree is the perfect portion size to fill you up, but it won’t weigh you down. Pair it with a lighter red wine or a bolder white, and enjoy!

Housemade Fettuccine

Roasted Cauliflower, Brussels Sprouts, Artichokes, Zucchini, Burrata, Tomato Pesto

Can you say “Farm Fresh”? This dish is the epitome of what Chef Allison’s farm to table philosophy is all about. Between the fresh roasted cauliflower, brussels sprouts, and the homemade pasta, this one is a keeper. Served with a bit of burrata cheese and fresh herbs as well, this dish feels light unlike other pasta dishes. It still has a healthy amount of deep flavors, but hits all the right notes.

Oven Roasted Candy Stripe Beets

Burrata Cheese, Pepperoncinis, Caramelized Shallots, Wild Arugula

I’m a bit of a beet junkie, and have to admit that I was slightly traumatized when I learned that my beloved beet carpaccio would be leaving the menu, but this dish does not disappoint one bit. With the salty punch from the pepperoncinis and slightly sweet goodness of the caramelized shallots, these beets shine.

Be sure to come on down and give these dishes a try!