it's been a while (six weeks to be rough), but we are back and very excited to host more dinners. we have been hard at work on the plans for the restaurant this summer and hope to have some good news in the near future, so stay tuned!
fall is in the air... kinda!
this is our favorite time of year. the weather starts to cool off, the leaves start to turn and a whole new list of ingredients become available. the halloween decorations come out a little early in the hidinger house. what can we say, we have a soft spot for it.
a little pre-dinner cocktail to get us going.
course number one... butternut squash soup with housemade sour cream, bread and butter pickled shallots and chives.
course two, one that will be a repeat on a future staplehouse menu. a warm salad of roasted carrots and parsnips with frisee, taragon, grain mustard and chicken stock vinaigrette.
number three. sweet corn puree with seared lantern scallops, chanterelle mushrooms, basil and warm fall spice. this course was paired with a dogfish head punkin ale, a great pairing for the season.
main course... roasted riverview farms pork tenderloin with cabbage, fennel, apple, rye croutons and juniper.
...and for dessert (another repeat for a future menu), bread pudding with rosemary caramel and toasted pecans. rich and belly warming, you do not need much of this decadent dessert to satisfy.
thank you to andy, kelly, dawn, bill, jeff, mary , jessica, spencer, allison and jen for joining us!
butternut squash soup, bread and butter pickles, shallots, cream
salad of roasted parsnip and carrots, frisse, taragon, grain mustard, chicken stock vinaigrette
lantern scallops, corn puree, basil, fall spice
riverview pork tenderloin, fennel, apple, rye croutons, cabbage, juniper
warm bread pudding, rosemary caramel, pecans
thank you to atlanta intown paper for writing about staplehouse in a recent article about secret suppers. to see more click here.
still no relief from the heat, so again we try to keep it light. keep your lobster and shrimp, for me and jen it doesn't get any better than king crab! local apples have started early this year, so here we have king crab with ellijay apples, watercress, housemade sour cream, lemon, pine nuts and yes, some really good olive oil.
next up, burrata! a creamy fresh italian mozzarella luscious and oozing. with roasted local heirloom tomatoes, fresh basil and grilled bread.
little neck clams with potatoes, spinach, cornbread croutons and houemade chorizo sausage. we served this dish with a side-car of housemade hot sauce... great summer clam dish!
roasted breast of hudson valley duck. we dusted the breast in a mixture of fresh ground cardamom, coriander and black pepper, and slowly crisped the skin. the salad was a mixture of orange glazed fennel, fresh calimyrna figs and pecans. finish the duck with a little sea salt and call it a day.
lastly, floats! hand dipped ice cream with boylan orange soda or gale's root beer. summer time a la 1945!
here is to good food and new friends. (from left to right going clockwise) thank you to shelton, laura, derek, dyan, ken, martin, justin, michael, becky and shelley!
king crab, ellijay apples, housemade sour cream, watercress, pine nuts, lemon
buffalo mozzarella, melted local tomatoes, basil, grilled bread, really good olive oil
little neck clams, fresh chorizo, potato, spinach, cornbread
roasted duck breast, cardamom, orange glazed fennel, fresh fig and pecan salad
floats!
fall is in the air... kinda!
a little pre-dinner cocktail to get us going.
course number one... butternut squash soup with housemade sour cream, bread and butter pickled shallots and chives.
course two, one that will be a repeat on a future staplehouse menu. a warm salad of roasted carrots and parsnips with frisee, taragon, grain mustard and chicken stock vinaigrette.
number three. sweet corn puree with seared lantern scallops, chanterelle mushrooms, basil and warm fall spice. this course was paired with a dogfish head punkin ale, a great pairing for the season.
main course... roasted riverview farms pork tenderloin with cabbage, fennel, apple, rye croutons and juniper.
...and for dessert (another repeat for a future menu), bread pudding with rosemary caramel and toasted pecans. rich and belly warming, you do not need much of this decadent dessert to satisfy.
thank you to andy, kelly, dawn, bill, jeff, mary , jessica, spencer, allison and jen for joining us!
