Jimmy's No. 43
Chef Phillip Kirschen Clark has added some new ingredients to his mid- winter specials menu. A nice variety of smoked salts and house made pickles (satsuma tangerines, shitake mushrooms, pistachios) have been worked into menu items. This time of the year can be frustrating for a chef, so many of the local vegetables are from root cellars. We are proud that we still manageto turn out a diverse, interesting, mostly local menu in late February! Take note of the following Specials...Saturday Feb 23 selected specials:Toasted pecans, vermont maple syrup, smoked sea saltBenton's slab bacon, tamarind puree, pickled pistachiosCloth-bound cave aged cheddar (cabot aged at jasper hill) soup w/spicy cashewsTuna crudo with nasturtiums, preserved satsuma tangerines Sauteed chicken livers w/mustard greens, giblet cider vinegar jusCrostini w/slow roasted lamb leg, violet mustardWheat beer steamed cockles w/garlic chivesRoasted spicy andouille sausages w/pretzel puree and watercressRisotto of 18 month smoked prosciutto (benton's, tennessee) and oyster mushroomsRed miso braised veal cheeks w/babywhite cabage and red cabbage pureeeRoasted dourade w/celeriac/vanilla bean puree and sweet and sour onions
