the dog days of summer are upon us. about half way through writing this menu i realized i was writing a white wine and beer menu, lite refreshing dishes meant to keep your taste buds happy and your temperature down. so with the thermostat hitting 80F, jen ran out and purchased a couple fans and we chilled down the whites. we started our guests off with a chilled heirloom tomato soup with tarragon whipped cream.
next up, pickled tybee island shrimp salad with gold beets, avocado and citrus vinaigrette.
pan roasted columbia river sturgeon with salad of wilted local squash, zucchini and green olive broth.
the ribs were from riverview farms. we braised them in a mixture of veal stock, den chan soy, ginger and onion. the resulting broth was rich, sweet, salty and heart warming. after braising we finished them on the grill, glazing them with the braising liquid and finishing the dish with sesame seeds, cilantro and spicy pickled cucumbers.
cheers! happy birthday to meghan and betty! thanks for sharing your special day with staplehouse.
not the best picture, but a simple custard with ginger syrup, macerated georgia peaches and some bubbles... the perfect end to a great dinner.
thank you meghan, betty, cathy, carlos, josh, greg, dave, stan, chris and elizabeth!
local heirloom gazpacho, tarragon cream
melon and cheese
sturgeon, green beans, roasted tomatoes, olives, basil, lemon and really good olive oil
den chan glazed riverview farms baby back ribs, sesame seeds, cilantro, spicy pickles
peaches and cream
best laid plan: while we make every effort to stick to the menu, we are committed to serving superlative ingredients, so slight changes may occur. there are no substitutions to the menu.
UrbanDaddy was kind enough to seek us out and do a write-up on us. check out the piece of press here!
next up, pickled tybee island shrimp salad with gold beets, avocado and citrus vinaigrette.
pan roasted columbia river sturgeon with salad of wilted local squash, zucchini and green olive broth.
the ribs were from riverview farms. we braised them in a mixture of veal stock, den chan soy, ginger and onion. the resulting broth was rich, sweet, salty and heart warming. after braising we finished them on the grill, glazing them with the braising liquid and finishing the dish with sesame seeds, cilantro and spicy pickled cucumbers.
cheers! happy birthday to meghan and betty! thanks for sharing your special day with staplehouse.
not the best picture, but a simple custard with ginger syrup, macerated georgia peaches and some bubbles... the perfect end to a great dinner.
thank you meghan, betty, cathy, carlos, josh, greg, dave, stan, chris and elizabeth!
