Chef Adrian Beaty

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One crazy night – April 24th 2016

July 8, 2016 by Chefsthought

     Came across this menu today I was organizing files on the computer. Brought back a rush of emotions! What a crazy night that was-our final dinner service! It didn’t hit me till about 4:30 that this was it. I was set up for dinner and was looking for a spot near my station to put my clipboard. I liked it close so I could write prep / order lists for the next day as the night progressed. It was then that I realized there was no tomorrow! Wow, what a feeling that was! I did my best to hold it together and not let anyone see how much it rocked me. My youngest son, who was cooking with me, knew. He could see my hands shaking as I held the bills when they came into the kitchen. Dinner service went well, that is until the last bill was ready to be plated. It was so perfect, a restaurant that was devoted to supporting local, would serve its last plate to a farmer! Leading up to the final service I had this idea that I would serve the last meal to the last customer. As I was plating that meal I knew I couldn’t, the emotions that swept over me were overwhelming! I just couldn’t hold it together anymore, 12 years of craziness, ups, downs, exhausting work weeks, and memories sent me over the edge. If you saw the final picture we posted you’ll see I am not there. Yes, I hid my face and quickly left before anyone could see me. That was a long and lonely drive home that night. All I could think was “”that the f#@! have I done!” It’s been a few months now and that night still brings back emotions, but I no longer question the decision. Moving on to this new business was the right move, but boy, that was one crazy night!

Throw away the menu

A 4 course surprise dinner designed for you by Chef Adrian, max of 2 guests & “Everyone in!”(Must be ordered by the whole table)  Vegetarian and gluten free can be accommodated with 24 hours’ notice.  54.95 per person

Appetizers Soups & salads

Duck fat biscuits;

 Baked to order & served with butter

5 ¾

The 56 platter

 Lamb country pate, pork terrine; marinated olives, pickled garlic scape, 1 local cheese, house banana pepper mustard, dried fruit compote, crostini and crackers

10 pp (minimum 2 people)

Ham and pea soup

8

French onion soup

Caramelized onions, sherry enriched duck stock, baked with Alpine Gold cheese

12

Marinated olives

4 ¾

Mussels

Garlic- chili tomato sauce

16

Chef’s candy

Salt and pepper pork skin

4

Rabbit mousse

Dried fruit compote, house mustard, pickled scapes, crostini

8

Spring greens

Aged cheddar cheese, radish, pecans, & balsamic vinaigrette

12

Add basket of house dipp’in bread 2 ½ (3 with butter)


Entrée

Pasture raised chicken breast

Grilled polenta; roasted radish, radish tops, and baby leek ragout; roasting jus

28

Grass fed Beef roast

Country mashed potato; asparagus, duck fat roasted cipolline onions; roasting jus reduction

28

Steelhead salmon filet

Marrow-shallot “crumble”; braised red cabbage, asparagus, and country mashed potato

30

Sheppard’s pie

Choice of rabbit, lamb, or duck with organic corn, and mushrooms baked with a truffle scented potato topping

20

Nut fed pork shoulder pot roast and sautéed prawns

Country mashed potatoes, braised red cabbage, asparagus, braising jus

26

Fettuccine

Nut fed pork meatballs, house Bolognese, fermiere cheese

19

Chickpea curry

Chickpeas, onions, currants, sunflower seed, tomato and curry spices; cumin roasted radish and radish greens, almonds

18

$3 charge for substitutions           

Parties over 6 will have an 18% gratuity added

Desserts

Warm chocolate cake with vanilla ice cream

12

Frozen organic strawberry soufflé

8

Organic rhubarb – strawberry crisp with whipped cream

10

Maple crème caramel with Chantilly cream

5

 

 

 

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Posted in: Seasonal 56 memories Tagged: final service, seasonal 56

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