For February, I made a few key changes to the ambiance, offerings, and execution. As well, items on the menu were a completely new recipe or departures from what I knew, and for the first time, both Saturday and Sunday nights were fully booked.
The photos below provide brief insight, but the dining experience is truly, sincerely, and tastefully better with each course, in a bowl or plated, in front of you, and five other wonderful humans around the table sharing it with you. Oh, and wine pairings make dinner only that much better.
A few final notes before the photos below:
- Menus for March and April dinners will be posted this week. The March menu will feature fish (no meat products), and April will be entirely vegetarian.
- Dinners for the next two months are March 19th & 20th, and April 23rd & 24th. At this time, there is availability on Sunday, March 20th, and Sunday, April 24th. Both Saturday dinners (March 19th and April 23rd) have been fully booked. Wait list only.
- FUN FACT: Beginning May 21st and 22nd, I will have space for up to EIGHT guests each night.
Lamb shanks before braising.
The Tiny Kitchen.
Browning the first set of shanks.
Lamb shanks for six!
Sunday night guests: Nima and Kelsey.
First course plating.
French and Belgian endive salad with blood oranges and a house-made vinaigrette.
Main course plating!
Braised lamb shank with cauliflower au gratin and lemon garlic green beans.
(green sauce also pictured: mint chimichurri).
Sharing the ingredients with diners Carla and Karim on their dinner.
Three-layer carrot cake with caramelized pineapple and a surprise a la carte vanilla gelato with chocolate chips and pineapple.
Guests for Sunday, February 28th (L-R): Claire, Karim, Carla, Vivian, Kelsey, and Nima.
Stay tuned for menus for March and April - coming soon!