Our new seasonal menu made its debut on September 20th, just in time for the fall season. Cooking seasonally is so much fun, because it constantly keeps fresh ideas on the table. This menu was particularly fun, because the inspiration was largely influenced by French bistros. There are some reimagined classics on the menu that I am thrilled to share with you, including my take on the Cassoulet. But I’ll get to that later.
The first course is our seafood course, and the lobster bisque has been the star. Made completely from scratch, it is complimented by poached lobster tail and tarragon oil. I can’t seem to make it fast enough!
The second course is our area to showcase fruit and vegetables. My favorite dish on this course is the Petite Carrots. I start off by slow braising oxtail in cabernet for 4 hours. I pull the meat and reserve the braising liquid, and cook the carrots for 3 hours in the meat and liquid. This results in incredibly tender carrots with oxtail demi, topped with lemon zest, horseradish, and a blend of fresh herbs. Simple presentation with complex culinary technique.
Our third course features some talent from our baker in the goat cheese tart. We take our tried and true pastry crust, fill it with goat cheese, top it with an heirloom tomato and then finish it with a touch of sea salt and fresh rosemary. This is complimented by frisee and balsamic glazed shallots.
The fourth course features our entrees. I’ve already mentioned the Cassoulet, and I’d like to talk a little more about that. Traditionally a hearty bean stew with a variety of slow cooked meat and sausages, Tarragon’s Cassoulet is a much more refined take. It features a two bone rack of lamb, cooked to a perfect medium rare, slow roasted pork belly, and rabbit confit served over braised white beans and a port cherry veal demi. It is far and away my favorite thing on the menu.
Two weeks in, I can honestly say I am having more fun cooking this menu than I’ve had in a while. The flavors are a joy, the reception has been great, and I am so thrilled for you all to come and try it!
See you soon,
Chef