Archive for October, 2010

New Menu Thursday!!!


27 Oct

So, many people ask me, “what is your signature dish?”  They ask, “what are you known for?  What is your style?”  Well, I tell them, come in and when you figure it out, let me know.   I simplely like great food that is not messed with by too many hands.   Check out our new menu.  (And, yes, the menu changes again, next week Thursday, just like our amazing regular customers have come to expect and love.  Thanks to them.)

Beginnings

Mississippi greens, beets, lardo, bacon vinaigrette 8

ricotta gnocchi, brown butter, butternut squash chip  7

smoked trout cake, pickled mustard seed aioli, Brussels sprout slaw   8

Pumpkin + goat cheese tart, apple, candied lemon + brandy  7

mixed greens salad, cider vinaigrette, crouton    4

nosh plate, house mustard, meat, cheese, hardboiled egg + crackers     7

soup du jour    5

selection of cheese, ask server for choices

2 choice    7.5      3 choice    9.5      4 choice   12.5

main

bison pastrami, spice persillade, greens, caraway spaetzle, potato + white wine mustard sauce                25

roasted trout, Brussels sprouts, bacon, apple + tarragon, beer sauce  19

pumpkin tortellini, oven dried tomato, squash + parmesan brodo 16

barley + quinoa risotto, mushrooms, carrots, beets + fermented black beans  16

pan roasted chicken breast, duck fat, fried potatoes,  roasted onions + tomatillo marmalade        19

lamb sausage, roast red pepper polenta, greens, almond, tomato + sherry gastrique                   18

…and now a word from….Scott


04 Oct

Just so everyone knows, I am not that great of a blogger, I tend to talk better than write.  ( insert joke there if you know me)   So, just going to give you a quick update on some happenings around CT.

Tuesday I got to attend a talk that was sponsored by Food Service News and see Lenny Russo’s new Heartland restaurant. Listen to Joanne Berkencamp with IATP talk about  The Local Challenge”  Very interesting.

TDF and CT were featured along with Tracy Singleton, Riverbend Farms, Hope Creamery Butter, 1000 Hills Cattle and many more local folks we work with on TDF as well as here at CT for an upcoming episode on a show called ” In search of food”  ( Working title).  It was shot by a production company out of NY and host Barton Seaver is the real deal.  He can cook, and his understanding of sustainability is great to see.  The show is featuring three one hour shows and will air in spring on the Ovation Network.   Yep, this was done Wednesday at CT and then in Oak Center, MN till about 12midnight on Thursday and then drove straight through to Norfolk Nebraska for this event….

Just got back on Saturday night from cooking for about 200 people Grass-fed cattleman conference in Norfolk NE.  MYSELF.  Yes, it was a strange couple of days, I slept about 8 hours in the course of 48 and all told, the ranchers got to finally eat some grass-fed brisket and they loved it.  I got to work with a conference center and had the chance to connect them with the local farmers market that I got some of the ingredients from for the dinner.   Mission accomplished.

Gearing up for Duluth TDF and then we are left with the NEW YEARS EVE dinner for TDF this year.

More to come in a few days.  Oh and by the way, here is the latest menu here at CT.

beginnings

potato pancake, walnut butter, apple, bacon, Brandy pan sauce

7

Hubbard squash, white beans, parmesan soup + celeriac slaw

6

smoked trout, scrambled eggs, caramelized onion, crostini

6

mixed greens salad, lemon vinaigrette, thyme crouton

6

roast beet salad, polenta croutons, parsley, tarragon + mustard dressing

8

nosh plate, house mustard, meat, cheese, hardboiled egg, house made cracker

7

soup du jour, hot or cold

5

buttermilk fried chicken, bell peppers, onions, green beans + potato Kimchi hash

24

mustard crusted pork loin, carrots, cauliflower, braised cabbage + mustard sauce

21

whole roasted trout, braised kale with bacon  + Hungarian wax peppers

19

arugula gnocchi, turnips, ham, mizuna, cantaloupe + pink peppercorn butter

15
lentil + chickpea stew, pumpkin, Swiss chard, cippolini onion + Hubbard squash

14