Dressing Things Up
As our loyal customers know, Janet is always searching for ways to improve her menu. Whether it's scouring local farmers markets for unusual ingredients, or trying again and again to develop the perfect recipe, she is all about keeping it new and exciting.
In August we've made a few small changes to keep in line with this philosophy. First of all, we have eliminated any store-bought dressings from our restaurant. In place of our old blue cheese, you will now find our already-famous Smokey Rogue Blue Cheese dressing. The base of this dressing, Rogue Creamery's Smokey Blue, is cold smoked over Oregon hazelnut shells for 16 hours. It has won several awards from around the world. We have also developed our own Ranch dressing. Pardon my bragging, but it's outstanding! We've added a tasty blend of herbs and spices to a buttermilk base, creating a lighter and more flavorful Ranch than you've ever tasted before.
Finally, we have updated our Dinner and Dessert menus. You'll find a few fantastic new starters on the dinner menu, including Janet's famous Savory Tart with caramelized onion and gruyere. There is also a Salad Niçoise that features fresh Oregon Albacore tuna, and a curried lamb shoulder full of dozens of succulent surprises, which Kyle has proclaimed his new Favorite Menu Item.
Have you ever applied heat to peaches? It's an amazing phenomenon, truly. The sugars begin to caramelize almost immediately and they take on this incredible depth of flavor (as though a fresh, juicy peach was lacking). To take advantage of this chemical reaction, as well as the availability of fresh local peaches, we have added just one new item to our dessert menu: The French Peach. It's my new favorite. Here's how we do it: a peach is halved, soaked in bourbon (another weakness of mine, admittedly), baked, and placed atop a french pastry. It's served warm with vanilla ice cream and caramel sauce melting all over. In case that wasn't enough, we top it with crushed toasted hazelnuts. You might actually die of sheer happiness.