Monday, June 18, 2012

The transition from spring to summer here at Cakes & Ale has been very busy - from bridal showers in the bakery to new drinks and dishes in the restaurant, time seems to have flown by! 
One of our smaller plates, bresaola with fennel & broccoli raab, bottarga and croutons. 

 One of our local vendors had a small supply of veal saddle, which we ran on limited availability as an entree for two. Here, it's straight out of our wood burning oven, resting before plating.

This chilled plate of shrimp, pickled carrots, dill, radishes, cucumber and mizuna is refreshing and a perfect transition plate from spring to summer. 

As always, check out our most recent menu here, and stay tuned for more updates!

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