December 2017 Features: Sweet Potatoes

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This month, we are featuring sweet potatoes in all of our special dishes. As the nights get cooler and the days get shorter, our veggie supply shrinks a bit as well. Hearty vegetables like potatoes still do very well though! We have paired a delicious Portuguese tempranillo blend with our flank steak entrée which is a dynamite combo. For dessert, we have made a special version of churros with sweet potato mousse inside that is a delightful complement to this sweet and herbacious hot toddy. Happy Holidays!

Rebelo Roman Tempranillo blend (Tinta Roriz, Touriga Franca, Touriga Nacional)   $13 | 46
Douro, Portugal
*a medium-bodied Portuguese red blend with notes of roasted coffee, spices, chocolate, black raspberry & blueberry

Flank Steak   $24
flank steak | mulato chile-ginger sauce | roasted sweet potato | sautéed kale

Katie’s Holiday Toddy   $8
Copper & Kings craft brandy | Xtabetún Mayan honey liqueur | Gi$ ard ginger of the indies | lemon | Rishi organic Maghreb mint-ginger tea

Churros   $8
sweet potato-ginger mousse | pomegranates | dulce de leche | crème anglaise

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