Thursday, June 25, 2015

Chef Michael Ransom at B&O American Brasserie is at it again with great new menu items

Chef Michael Ransom at B&O American Brasserie is at it again with great new menu items. The Chef brings his love and appreciation for fresh seafood and natural ingredients to the award-winning restaurant and hopes to become a mentor and teacher for others who join him in the B&O kitchen.

To start with try one of the following starters that are perfect for sharing:
  •      Octo Taco with charred octopus, chorizo verde, celeryherb salad, pumpkin seed vinaigrette, and jicama shell.  These tacos are a great new twist to a seafood taco. 
  •      Raviolo with house ricotta, farm egg, crispy shitake, brown butter, pea tendrils, and shaved Parmesan.  The crispy shitake are amazing.



For the main dishes try one of these delectable entrees:
  •      Roasted Chicken Panzanella with arugula, tomato, pickled spring onion, polenta croutons, feta, and a parsley vinaigrette.  The polenta croutons are a nice addition to the most and delete chicken.
  •      Market fish with spring vegetable ragout, pickled ramp, yellow tomato coulis, and Spanish chorizo.  The fish is cooked to perfect and the chorizo adds a nice spice to the dish.
  •      Chesapeake soft shell crab with crushed leeky potatoes, green tomato salad, chili-lime butter, and crispy corn.  This soft shell delight will offer no lefts overs and the leaky potatoes are divine!


 The cocktails are always sure to please.  Try a vintage adaptation with the Cardamom Daiquiri with The Real McCoy 3 yr. Rum, Lime, Velvet Falernum, and Cardamom Bitters.
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