Fall is our favorite time at Leslie's. Aside from being busy, we love the bounty of fresh fall vegetables that we can cook. The challenge is finding the perfect combination of vegetables, proteins, nuts and fresh herbs. The other challenge is making it all work in the kitchen given the demands of a busy night. Generally I limit the more complex saute dishes until after the foliage rush, but have come up with several excellent dishes for the next few weeks . Our fall menu is on-line at www.lesliestavern.com. but may change frequently so we can bring you a variety of new items!
Our new kitchen store "Thyme To Cook" is doing quite well. The store is stocked with selected kitchen tools some of which we have actually "tested" in our restaurant kitchen over the last few months. We have chosen to go with quality items, rather than quantity, so that we feel confident in what we are selling! Many of these products you will have an opportunity to use "hands on" in our cooking classes. We are excited about the cooking classes utilizing not only the gadgets and appliances, but also the the specialty food products now available at "Thyme To Cook". Stop by and check it out!
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 Fall Menu
We really think our new "Chicken with Roasted Autumn Vegetables" is an excellent dish. We start with an "all natural" skin on breast of chicken brined in salt and sugar. We then pan sear it toss it with a combination of fennel, onions, carrots, butternut squash, an apple cider Creme Frache and roast it for about 30 minutes. We finish the dish by adding some sliced apples, tarragon, chicken stock, Dijon mustard and some other goodies. The resulting moist chicken has the infused flavors of all the ingredients, plus the wonderful flavors of the roasted vegetables in the reduced herb-ed creme frache.
Butternut squash ravioli from "Vermont Fresh" is just an outstanding ravioli. This fall we are again pairing the ravioli with our "Jumbo" Sea Scallops, apple smoked bacon, Brussels Sprouts, fresh sage and "Meyer Lemon" Olive Oil for a real rhapsody of flavors.
Bolognese is a new small plates item that is a personal favorite of mine. Italian "comfort food" for the fall months We are really excited about our new "Crab Cakes" which are now being made with "Fresh" Maine Jonah Crab". Jonah Crab is delicious and has a. sweet and very fresh tasting appeal to it... We make them daily in limited quanities.... Available as a appetizer and small plates dinner.
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We hope to see you this Fall and wish to remind you that October is very busy and that it is wise to either go on line (www.lesliestavern.com) or call ahead for reservations. Thanks for your continued support!!!!!!
Leslie and John
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