Hello blog followers! I have spent the last couple weeks working on our Fall/Winter Menu and we are going to premier it this weekend. Some of the more warm weather items are coming off and more belly warming comfort foods are going on. Plus a few tweaks here and there. For starters the slow cooked pot roast is back, cooked in black vinegar and served over buttery mashed potatoes with green beans and caramelized onion gravy. And make way for a new classic, beef wellington. Tender beef and mushroom pate are baked into a flaky, rich crust until golden brown. Plus home made potato gnocchi sauteed crispy with roasted eggplant and mushrooms, drizzled with bourbon syrup...yum!
Also we have redone some of our more popular dishes and made them even better. A new and improved Caesar dressing in our salad, newly designed nachos with marinated chicken, steak or pork, and wait until you try our improved recipe for the French onion soup! That's just a few of the many changes we have in store for the long, cold winter ahead and the many ways to stay warm and keep your tummy happy. With a few specials thrown in the mix it's going to be a great weekend to come join us at Bluestone.
Chef Michael
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