S.W.A.K.

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Valentine’s Day is right around the corner, and Chef Yoel Cruz, romantic fellow that he is, has prepared a scrumptious, four-course prix fixe dinner for $55. That’s 55 bucks for four courses in New York City. Prepared by Chef Cruz. I dare you to find a better value.

First courses include oysters, mini lobster and crab cakes and corn blini with cured salmon, roasted peppers and dill creme fraiche.

The next round features a roasted beet salad, porcini dusted quail with a black truffle sauce, tuna tartare and lobster bisque.

Mains include filet mignon au poivre, roasted pekin dust breast, seared venison, tortilla crusted halibut and herb crusted rack of lamb (my fave).

Consulting Pastry Chef Alana Ford has put together a yummy chocolate pecan pie,  pistachio creme brulee, key lime pie and spiced bread pudding and an insane chocolate strawberry mousse cake. That’s right: Chocolate. Strawberry. Mousse. Cake.

We love you and want you to spend the evening with us! Click here to make reservations.

 

 

 

 

 

 

 

 


 

CHEF YOEL CRUZ

 

CONSULTING PASTRY CHEF ALANA FORD

 

It's Time For Autumn Desserts

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I love the yummy berry and peach dishes that are the cornerstone of summer desserts. But come fall, I rush through dinner because I just can’t wait to get to the sweet and comforting taste of apples and pears and pumpkin…flavors that announce the cold times ahead.

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Alana Ford, Consulting Pastry Chef for North Square, walked me through the newly revamped dessert menu, and it all sounds scrumptious.

Ford has created a chocolate pecan pie with bourbon and chocolate sauce and vanilla ice cream (of course).

Pears are the star of a galette with almonds and a caramel semifreddo, almond butter crunch and pomegranate sauce.

How about a spiced bread pudding with cranberry compote, pumpkin ice cream and almond brittle?

Or a butterscotch pudding with caramelized bananas, ginger snap crumble and whipped cream?

Vegans and diners with gluten issues are not left out with an canadian healthcare levitra apple and cranberry crisp with vanilla (almond milk) ice cream and apple crisps that fit their dietary needs.

Add a chocolate mousse cake, pistacho creme brulee, cheese platter, cookies and sorbets and you’ve got a fantastic bevy of choices to wind up your dinner.

I asked Chef Ford what kinds of desserts she personally prefers at the end of a meal.

“I like simple things, like an apple tart, apple crumble. I love bread pudding.”

Clearly she’s brought that sensibility to the fall menu. Come by and taste the goodies and see for yourself!