For dinner, I had a farm pork trio with jalapeno cheddar grits, grilled cabbage slaw and a pickled cherry gastrique. The trio was a pork loin wrapped in bacon with a piece of pork belly on top.
Jess had rabbit boudin with tasso and creamed corn macque choux, mustard greens and chanterelle gravy. I had a piece of her rabbit and it was cooked perfectly. The mixture underneath was just as good as the succotash and had a similar bbq flavor.
|She was pretty excited|
I'm excited for the restaurant to change it's menu to late summer or fall so I can try some more new dishes. I don't go everyday, but a nice treat like this makes everything seem right in the world. We were much happier and less stressed after having such an amazing dinner. A good Wednesday night.