Thinking Ahead: Mixed Grill Dish for Fall

It’s still summer. Why would a restaurant want to talk about fall and winter dishes? 

Because a local restaurant that relies on fresh ingredients has to plan ahead. While Chef Greg Martin is still busy serving up summer fare (have you tried the tuna nicoise salad?), he’s also thinking about the future. 

Dreaming of cooler weather, Chef Greg’s mixed grill features duck confit, grilled quail and venison sausage swirling atop bourbon sauce. We think the dishl will be a standout that’s sure to warm you up on a chilly night.

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