Partridge & Pear Menu Updates

If you’ve had a chance to eat at the restaurant since it opened in July of 2010, you’ve hopefully enjoyed an amazing gourmet meal.  My favorites still include the Sweet Potato Ribbons, Andouille Sausage & Corn Chowder (which is a feature, they don’t offer it every day), and the Partridge & Pear Salad – which I attempted myself at home, but then forgot half the ingredients – but my guests seemed to enjoy it anyway!  The best thing about using pears in a salad is that they don’t brown in the way of some other fruits.

Oh- and the Fried Chicken Salad – they use a cornmeal coating that is so light and crispy, it really cuts down on the fat and keeps the meat tender and juicy.  And still the Pecan Crusted Rainbow Trout – the orange-cranberry beurre blanc makes me lick my plate clean.  No really.  It’s embarrassing .. for everyone around me.

We made a few additions to the menu both before and after Christmas, and I thought I’d list them for you here.

Last month they added three regular features to the lunch menu:

  • Christmas Cobb Salad ~ not your typical cobb salad!  Sliced turkey, spiral ham & three cheeses served on crisp romaine with boiled egg, cucumber, red onion & bacon, drizzled with our signature cranberry vinaigrette & topped with dressing croutons
  • Cordon Bleu Sandwich ~ 8-ounce chicken breast stuffed with country ham & Gruyère cheese then baked in Mornay, served 0n a toasted ciabatta roll with lettuce, tomato & cranberry mayonnaise.  8.99
  • Christmas Monte Cristo ~ thinly sliced turkey, country ham, & aged Swiss cheese grilled in raisin bread French toast garnished with cranberry mustard.  8.99

You can add cranberry to just about anything for an extra zing of flavor!  I need to sample the cranberry mustard.  (I have a thing for mustards ~ my favorite ever was a key lime mustard (not sauce), but I have never been able to find a second jar of it.  If you have a source, please share!)

Last week, we made more changes to the lunch and dinner menus:

  • Corned Beef Reuben ~ house-made corned beef brisket served on marbled rye with caramelized onions, Swiss cheese & red pepper aoli.
  • Grouper Po’ Boy ~ delicately flaky white fish in a cornmeal batter, served on grilled rye with Swiss cheese, coleslaw & a tangy remoulade.
  • Flat Bread Pizza ~ flat bread baked with marinara, spinach alfredo, mozzarella & Parmesan cheeses, served with a Caesar side salad.
  • Crab-Stuffed Tilapia ~ this feature dish has been so popular we decided to add it to the dinner menu permanently!  Tilapia is stuffed with crab meat & herbs, baked in a Mornay sauce, and topped with a panko & cheese crumb (served with 2 sides).

And now, I most sincerely apologize, but …..  {{desserts!}}  We just added a whole new range of cakes & pies.  I know it’s January, and the very air around us is shimmering with the infusion with exercise & weight loss resolutions .. but if we have to see these, then you have to see these!  (and while I was editing these photos, the folks in the next office were having an in-depth discussion about diet & exercise.  Thanks a lot.)

Coconut Creme Pie

California Cheesecake (not just cake!)

White Chocolate Raspberry - cake or cheesecake, not sure yet

We’re not sure what this cake is, but the order called for a “7 Sins” cake – what do you think??  There is also a Tiramisu, and Reese’s Mousse Cake, Hummingbird Cake, and Oreo Cookie cake.  Saving the best for last:  Key Lime Cheesecake!!  (I’m typing, I get to declare which one is best.)  Okay, who got the first two pieces?!?

So, when you’re ready to reward yourself, or celebrate an anniversary or a birthday or Thursday, be sure to save room for dessert!

Looking forward to sharing more great food and Christmas spirit with you all year long!

~Janet @ The Christmas Place

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