Greetings!
AS MUCH AS I HAVE ACCEPTED THE FACT THAT NOVEMBERS EXIST WITHOUT FREEZING RAIN AND PAINFUL BATTLES WITH ICY WINDSHIELDS I STILL REFUSE TO GIVE UP MY COLD WEATHER COMFORT FOOD. IN MY OPINION THE ULTIMATE COMFORT FOOD IS A BRAISED SHORT RIB - DRENCHED IN DEEP ROOTSTOCK SAUCE, SOFT, MEATY AND RICHLY FLAVORED.TRY CHEF AURORE'S SHORT RIB THIS MONDAY 11/22 AT VOGUE (19.95). OUR FRENCH SYRAH WINE FROM " DOMAINE GUIGAL" WILL MAKE A FINE PAIRING AT 30% OFF BOTTLE PRICE.
ANY PLANS FOR THANKSGIVING? DON'T HESITATE TO CALL US. WE ARE ACCEPTING RESERVATIONS FOR A 3-COURSE PRIX FIXE DINNER SERVED ON NOVEMBER, 25th FROM 1PM - 6PM.
PLEASE CLICK HERE TO VIEW THANKSGIVING MENU.
CHEF'S WEEKLY MENU
TUESDAY-THURSDAY
STUFFED RAINBOW TROUT WITH SNOW CRAB WITH RAGOUT OF FAVA BEAN AND PARSNIP
NATURAL RAISED PORK CHOP WITH HONEY ROASTED SQUASH WITH CRISPY APPLE AND GOAT CHEESE , WHEATBERRY GASTRIQUE
FRIDAY-SATURDAY
BONE-IN RIBEYE 22OZ.. WITH ROASTED BUTTERNUT SQUASH NAPOLEON, MUSHROOM AND CARAMELIZED ONION
MUSCOVY BREAST OF DUCK, BRUSSELS SPROUTS, FRIED PICKLED CARROT AND CELERY ROOT
CHILEAN SEA BASS WITH CRISPY POTATO PAVE, LOCAL FARM MIZUNA ,LEEKS AND WHITE TRUFFLE SAUCE
To make a reservation, please, call 623 544 9109 or email to [email protected]
A COOKING CLASS BY CHEF AURORE
CELEBRATE YOUR BIRTHDAY, ANNIVERSARY OR SIMPLY ANOTHER DAY ON THE PLANET IN A FUN AND EXTRAORDINARY WAY-JOIN CHEF AURORE'S COOKING CLASS AND LEARN FROM THE "MAITRE" HOW TO MAKE CLASSIC FRENCH DISHES FROM EVERYDAY INGREDIENTS. COOKING CLASSES ARE HELD EVERY OTHER TUESDAY FROM 2:00PM-4:00PM, MUST BE SCHEDULED IN ADVANCE AND REQUIRE MINIMUM 10 PERSONS. PRICE PER PERSON $49. PRICE INCLUDES 3 COURSE DINNER . EVERYONE INTERESTED IN ATTENDING A CLASS IS ENCOURAGED TO SIGN UP BY EMAILING TO US. ONCE WE HAVE 10 PARTICIPANTS A CONFIRMATION WILL BE SENT VIA EMAIL OR A TELEPHONE.
CURRENT CLASS SCHEDULE:
TUESDAY, NOV 30TH, 2:00 PM
DEMO ON HOW TO PREPARE A FINE HOLIDAY DINNER ON A REASONABLE BUDGET.
To register for cooking class, please, call 623 544 9109 or email to [email protected]
Please visit our website for more information
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