Butter Poached New Caledonian Prawns with Prosciutto, Asparagus and Tomatoes

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Chef Keenan is creating happiness :)

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2 responses to this post.

  1. Posted by Andy Flambouras on June 5, 2012 at 3:05 pm

    “Atlas Bistro a must for valley diners” Trip Advisor
    5 of 5 stars Reviewed June 1, 2012 NEW

    Last night a friend joined my wife and me for the extended restaurant week dinner at Atlas Bistro and all three of us can’t wait to go back. The three course meal was $40 and offered a variety of choices for each course. We started with the extra offering of smoked pork pate with a vanilla apricot jam on crostini for $5. What a great way to start off our meal and get our appetites going. We brought along a 2004 Mazzocco Matrix which went beautifully with the pate and with the appetizer course. For our appetizers we ordered the applewood smoked salmon served on a Yukon “tater tot’ with mustard cream, the hand rolled fennel gnocchi with Schreiner’s spicy sausage and collard greens, and the porcini crusted sweetbreads with roasted cauliflower and cauliflower puree. The visual display of each dish was only outdone by their wonderful flavors. Not only were they delicious, but there was enough on each plate that they looked like entrees rather than appetizers. The appetizers were followed by the salad course where we chose the baby head lettuce wedge with blue cheese crema, bacon lardoons, and a hard boiled egg. We also had the grilled romaine served with a fried egg, white anchovies, raisins and capers. The last salad was the smoked duck breast with Black Mesa chevre, radicchio, frisee, cranberries, and pecans dressed in a sherry vinaigrette. At this point we had finished our wine so we went next store and purchased a 2007 Radio-Coteau Pinot to go along with our main entrees. The three entees we selected were the Idaho rainbow trout, the Niman Ranch tri-tip, and the Bekshire pork shank confit.The trout was served with maitake mushrooms, baby carrots, green and black garlic, fava beans, and a pea puree. The tri-tip had cherry bacon, spinach, heirloom tomatoes, roasted Yukons and was dressed in a Calabrian aioli. Finally, the Berkshire pork confit had prosciutto, cabbage, grain mustard, green beans and a scrumptious cran-razz-cherry sauce. Needless to say we were so full at this point that we were unable to finish our entrees, let alone order dessert, and took the rest home with us. I can’t wait to finish that pork confit!
    So, if you’ve been thinking about trying Atlas Bistro stop thinking about it and get in as quickly as you can. You too will be planning your next visit as soon as you walk out of the door.

    * Visited May 2012
    o 5 of 5 stars Value
    o 5 of 5 stars Atmosphere
    o 5 of 5 stars Service
    o 5 of 5 stars Food

    Reply

  2. Pretty! This has been a really wonderful article. Thank you for supplying these
    details.

    Reply

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