A New Menu for The Inn at Saratoga, Cookouts, and Dinner Parties

Since my last post I’ve been very busy with a wide variety of projects including some consulting work for The Inn at Saratoga, some Friday night cookouts for The Cheese Traveler in Delmar, and some private in-house dinner parties. Most importantly I have been helping Theresa settle into her new home here in Schuylerville.

Don’t believe everything you read.

People want restaurants to do grass-fed, locally raised meats, and local produce. They just don’t want to pay what it costs.

I love pie.

Yes, I’m still a chef.  Here

Somewhat coincidently, several days before I started my work for them, the Inn  at Saratoga was reviewed by the Times Union and the printed review will appear in the July 3rd edition, several days after I helped launch the new menu which is very different from what they were doing before.  I have read the review and have no argument with it in regards to the meal except for the implication that I had any input into the menu and the dining experience had by the reviewer. I didn’t, the timeline in the review is not accurate.  The Inn management team recently expressed a strong desire to upgrade their dining following the renovation of The Side Room and decided to hire me on a short-term basis to develop a menu and recipes, train the staff in correct  technique and kitchen procedure, implement some cost and pricing controls, and organize the daily functions of the kitchen.

Starters, Small plates, Sharables

Cheese and Charcuterie – single item or a choice of three items from a daily selection.  $8 each or $22 for three.  served with baguette, fig compote, and fresh fruit.

Grilled Vegetables –  served with lemon vinaigrette and yogurt.  $6 each, $16 for all three artichokes, eggplant, or asparagus

Mediterranean Dips – house made hummus, tzatziki, or baba baba ganoush   $7 each, $18 for all three.  served with warm pita

Spiced Almonds – roasted with fennel and rosemary   $6

Chicken Wings – whole grilled, north african tamarind  bbq sauce. hot, medium or mild   $14

Crab Cakes – avocado crema, fresh tomatoes and corn relish $14

Boquerones – marinated fresh anchovies, cherry tomato and garlic confit, grilled baguette   $13

Grilled flatbread – roasted tri-color tomatoes, housemade mozzarella, fresh basil, and arugula   $12

Duck Fat Truffle Fries – finished with parmesan, garlic mayo   $7

Salads

Farmer’s Market Salad –  local greens, fresh vegetables, olive oil, sea salt   $9/14  

Caesar Salad – classic homemade dressing, garlic croutons, marinated anchovies   $7/12   add grilled chicken  $7  

Heirloom Tomato and Watermelon Salad – feta, basil, mint, arugula   $12

Seared Tuna – cucumber, heirloom tomatoes, red onion, olives, basil, olive oil, Bordeaux vinegar, arugula   $1

Sandwiches

Hamburger – house made american cheese, slab bacon, bourbon onions, apple cider catsup   $16

Grilled Chicken – slab bacon, avocado mayonnaise, heirloom tomato, local greens   $14

Vegetarian Patty Melt –  hand-made veggie burger, caramelized onions, swiss cheese, rye   $13

Grilled Cheese

black Forest ham, dijon, gruyere, fried egg on top   $14

duck confit, brie, sour cherry jam   $14

lobster, brie, gruyere, scallions   $17

heirloom tomato, homemade american, arugula   $12

all sandwiches are served with either duck fat fries or a side garden salad

Entrees

Roasted Halibut – summer squash, tomatoes, shiitake mushrooms, corn, basil-lemon broth   $16/30

Grilled Lamb Chops – baby potatoes, fava beans, rainbow carrots, pearl onions, swiss chard, lamb jus   $17/32

Prime New York Strip – roasted potato medley, succotash, chimichurri butter   $19/37

Hannah’s Beef Brisket –  crushed potatoes, glazed summer vegetables  $15/27

Free-Range Half Chicken – with rosemary and garlic, pan jus, potato pancakes, sautéed greens   $25

Wild Boar Bolognese – with house made tagliatelle   $12/23

Sweet Corn and Lobster Risotto – with asparagus  $18/34

I’ve done a couple of Friday Night Cookouts at The Cheese Traveler, and plan to do more. They’re fun, and the food is always great. Don’t let the summer go by without attending one whether it’s me cooking or anyone else.

The Yawning Duck has also been busy with dinner parties.  You too can have us do a customized dinner party in your home.  Yes, this is a shameless plug.  But, if you like Mediterranean cooking, and want to be a guest at your own party, then you’ll call me.

We do food for cocktail parties too.

Theresa is doing as well as can be expected.  I’ve said it before, she much stronger than she appears.

The kids like having her here.  Stella loves to play UNO with her, and Stella generally wins.

I do miss the dinner rush, I don’t miss the late nights and the foot pain.

Donald Trump is an asshole. Think before you vote.

The Red Sox are losing 20 to 2 right now.  Their pitching is not so good.

 

 

 

 

 

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6 thoughts on “A New Menu for The Inn at Saratoga, Cookouts, and Dinner Parties

  1. Sounds like the kind of menu I seek out lots here in CA. Glad you are keeping busy and setting your record straight in a very classy way. Thanks for the update : )

    Liked by 1 person

    • I’ve been told on occasion that my food is very Californian. The menu here is a bit simplified since I will not be in the kitchen long-term to execute it. Yes, I’m keeping busy with many things.

      Like

    • I prefer American cheese on a burger, but I also like to know that I’m eating real food, so by making my own American I can regulate what goes in. It’s actually quite simple and it lends itself to using quality cheese as a base. The end product is a lot like Velveeta in texture and melting quality.

      Like

  2. Pingback: The Duck Isn’t Flying, So Back To The Kitchen | chefsday

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