I’m proud to report that the biggest news of the week is that we have a few people back to work! Each of us has agreed to go nowhere other than work and home, but thanks to you Tavern is starting to feel like we have two homes again. On behalf of all of us…
FINISH-AT-HOME TUESDAY 4/28:
Elk Loin Wellington
Puff-pastry wrapped around elk and Chef Nate’s secret duxelle, served with a roasted garlic and potato purée and fresh tarragon hollandaise sauce.
TOMORROW FRIDAY 4/24:
Poached Petrale Sole
with dungeness, scallion & lemon crushed yukon potatoes and grilled spring asparagus.
(I knocked the fish over while carrying it to take a picture. It was one of the most beautiful meals you’ll ever see).
Below is the “How-To-Finish” video for tomorrow’s incredible fish dish:
Order online via TavernOnKruse.com and we will prepare, hot and ready for pickup, all of our “greatest hits.” Ordering closes at 2:00 pm the day of service (Wed & Sat). Sorry, no phone orders at this time. And “Curbside Pickup” is now available!