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in Chef's Blog, Tarragon

In addition to our new daytime menu, Chef Bret Andresean has made some savory enhancements to our dinner offerings. Tempura fried carrots, heirloom tomato gazpacho, smoked cheddar & potato pierogies, and dry aged strip steak highlight a can’t miss menu of dining delicacies.

Tarragon Summer 2018 Dinner Menu Highlights
Roasted Chicken – Half Chicken. Smoky Lemon Honey Glaze. Roasted Red Pepper in Adobo. Black Pepper Mayonnaise. Artichoke Gratin.
Vegetable Curry – Red Bell Peppers. Tomatoes. Chickpeas. Potatoes. Cipollini Onions. Broccoli. Peas. Cashews. Mint. Jasmine Rice. Coconut Curry.
Mussels Puttanesca – Prince​ Edward Island Mussels. Spaghetti. Puttanesca Sauce. Shaved Parmesan. Parsley. Crusty Bread. Kalamata Tapenade.
Spring Vegetable Cavatelli – Spring Peas. Asparagus. Mushrooms. Pistachios. Champagne Vinegar Agrodolce. Cracked Black Pepper. Pecorino Toscano.
8 oz Dry Aged Strip Steak – Smoked Potato Salad. Roasted Red Beets. Chives. Dijon Vinaigrette. Charred Molasses.
Smoked Cheddar & Potato Pierogies – Braised Red Cabbage. Buttermilk Blue Cheese. Sweet Mustard. Mustard Seed Brittle.
Tempura Fried Carrots – Thai Chili. Lime. Cilantro. Toasted Coriander Seeds. Whipped Coconut Milk.
VIEW ALL OF TARRAGON’S OFFERINGS

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