An interview with chef Dave Mork about Lapellah Sunday Suppers was featured in the July/August issue of the National Culinary Review, a top food industry magazine. The article highlights the “shared food experience” and bringing family and friends together for Sunday Suppers. Ask to see a copy the next time you are in!
And if you haven’t experienced one of our Sunday Suppers, come in and see why it has become one of our most popular evenings!
Sharing food brings people together!
Sunday Supper
Sunday, July 1
Pecan Crusted Sea Bass with Crushed Corn Cream, Heirloom Three Bean Ragu and Local Spinach Salad
One of the best things about summer is the abundance of fresh, local produce. Couple this with it being the peak season for fresh sea bass and you have a the makings of the perfect light and fresh Sunday Supper.
This week, we’ll be serving a pecan-crusted, brick oven sea bass with crushed corn cream and a three bean ragu. The crushed corn cream is Jeremy’s spin on a corn classic. It’s made by extracting the corn’s “milk” and kernels from the cob to create a sweet concoction with both a smooth and crunchy texture. The three bean ragu will be prepared with local heirloom beans and finished with fresh tomato and tarragon.
Opening course is a spinach salad made with April Joy Farm spinach, Swiss cheese, red onion, house-smoked bacon and a molasses-cane vinegar dressing. $20 per person
