We hope you are enjoying the weather as much as we are. We have all been blessed with an unseasonally warm February, but with a couple of cool days to endure before winter is gone for good, Chef Tom has some wonderful dishes to warm the soul as we wait anxiously for spring to stay. As the trees continue to blossom, we are excited for the new spring crops from our local farmers, providing us with some fresh new ingredients to get creative in the kitchen.
Please join us this week for some late winter and early spring dishes that Chef Tom has in store for you; including a light, creamy NC Clam Chowder, a Brined and Roasted Pork Belly Appetizer, Certified Angus Beef Short Ribs that have been slow-cooked for 48 hours and finish your meal with our classic Mint Chocolate Chip Ice Cream with Double Chocolate Cookies.
It is also the time of year when many of our favorite publications begin collecting votes for their “Best Of” lists. You have helped us earn the title of “Best Steak House in Wake County” for 4 years in a row and we’d like to ask you to help us make it five in a row. Follow the link below to cast your vote in the Wake Living Reader’s Choice Awards.
Tea-Brined Pork Belly
Chef Tom has a new appetizer if you haven’t heard…Tea-Brined Heritage Farms Pork Belly with a Root Vegetable Puree and Spiced Earl Grey Jus. The Pork Belly is both crispy and melt-in-your-mouth at the same time and the combination of flavors is rich, complex and satisfying.
We also have an exciting new entree feature for you to try: 48-hour Certified Angus Beef Short Ribs. Chef Tom has slow-cooked the short ribs for 48 hours and paired with local mushrooms prepared 3 ways, herbed mashed potatoes, pea shoots, and finished with the braising jus. This dish is part winter comfort food and part spring bounty…enjoy them both together.