RECENT RESTAURANT & FOOD COVERAGE
On a European cooperage tour, wine writer Cortney Casey discovers the art of the cask
Since its inception, the Novi restaurant has brought culinary creativity to the most unlikely of places
The recipe calls for blistered vegetables, which are best purchased from local farmer's markets
The founder of the Ferndale bake shop shares her top 5 tips
SPECIALTIES OF THE HOUSE
Beef Wellington - Diners love the Creekstone tenderloin of beef, showcased by foie gras, caramelized garlic and shallots, mushroom and truffle oil duxelle, seasonal vegetables, and Courvoisier cream.
Shrimp Scampi - Full pound of shrimp sautéed with mushrooms, bell peppers and garlic white wine sauce
Grass “Fed” Double Double Burger - Double grass fed beef patty from farm field table, double cheese, heirloom tomato, shaved lettuce, special sauce, house pickle, handcut kennebec fries
Filet Surf and Turf - Served with Montrachet cheese mashed potatoes, asparagus, and tomato-basil beurre blanc
Dover Sole - Pan-seared dover sole filleted tableside served alongside roasted fingerling potatoes, haricots verts almondine, and beurre blanc.
Grilled Lamp Chops - Served with Israeli couscous with confit cherry tomato and mint chimichurri.
Dry Aged Tomahawk Ribeye - 41-day dry aged Creekstone Farms 40 oz. Long Bone Ribeye, grilled over local hardwood
Herb Broth - Chilean Sea Bass Tender, rich and buttery flavor; roasted fingerling potatoes, sundried tomatoes and spinach in a flavorful herb broth
Filet Mignon Tacos - Seared Filet Mignon, roasted bell peppers & onions, melted queso Chihuahua, crispy cambrai onions, chipotle aioli, micro romaine leaves