94's Blog

You know how I am. Since I came back from New York I've had my head buried in my computer at the counter dreaming up new dishes. It's done! Here's a little about the new dishes.

Sea Scallops with Pork Belly Rillettes
This dish is so pretty. Kevin and I are wrapping our perfect scallops in thin slices of sweet yellow squash, searing them, then finishing in the oven with a topping of pork belly rillettes and a touch of soy. I decided to serve this with spiced polenta; love the texture.

Oregon Rabbit
With thoughts of Easter lingering in the back of my mind... We braised our bunnies in white wine with fresh spring garlic, juniper berries and lavender. When you order one, we'll toss it on the grill to give it that edge of smoke and finish with wild mushrooms sauteed in butter and rabbit stock.

King Salmon
Some great Spring flavors with fresh basil cream and orange scented potatoes.

Sonoma Saveur Magret
Basil Hayden bourbon basted with cherry braised radicchio and lacinado kale.

All Natural Pork Loin
We're finishing this flavorful roast with daikon, jalapeno slaw (just the right amount of heat!)and pork belly fried rice in shallot jus.
And Chef added a new Linguini dish yesterday. Fresh pasta, asparagus, sweet yellow tomato, yellow squash, castelvetrano tapenade, Parmigiano and fresh Dungeness Crab - mmmmmmmm.

Tenderloin of Beef
Oh, my... roasted garlic confit butter finishes one of your favorite steaks today. Besides the fact that most of us love garlic, hey, it's a great cold and flu fighter for those Spring bugs going around!

Fresh Wild Halibut
I'm pan roasting this with bacon, glazing with mustard and topping with a leek and white anchovy salad. Beautiful!

Sweetbreads
I've been really hungry for these, thought you might be, too. We're crusting them up with ground Marcona almond then stacking them on herb tossed potato pedestals and drizzling the most lovely Cameo apple butter glaze over the top.

Calamari
Yeah, I know, I've given you too many new choices. NEVER!! I'm keeping these sauteed, you like them best this way, with cilantro, fresh tomato, arugula and a really nice olive tapenade.
So, I need to go cook. You need to come in!

Oh, almost forgot about the new three cheese!

I'm not giving you anymore. You'll just have to come in and try every one of the dishes.

Chef Celinda Norton