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On Monday we told you a little about Russet (1521 Spruce St.), which Andrew and Kristin Wood are opening on V-Day. Though the BYO's food will be ever-evolving due to its aggressive local focus, we did manage to snag details on a few dishes that'll likely appear on the first draft of their dinner and brunch menus. The most glaringly delicious-sounding is their black truffle-topped roasted marrow (!), but here are some other peeks from dinner/dessert ...
- Maple-glazed stuffed capon wing with Stayman Winesap apple and cabbage
- Dry-aged Prime Rib-eye with purple top turnips, baby carrots, sweet onions and bone marrow
- Roasted bull's blood beets with soft-boiled farm egg, nasturtium leaves and Banyuls vinegar
- Local guinea hen roasted with hubbard squash and double-smoked bacon
- Brook trout, seared and stuffed with organic maitake mushrooms and salsa verde
- Chocolate-Ginger Tart with candied blood orange
- Hazelnut-Praline Mille-feuille with roasted pears and sea salt
- Pine Nut-Olive Oil cake with poached sundried cherries and rosemary ice cream
And from brunch ...
- Steelhead trout gravlax with arugula, crème fraiche and pickled red onion
- Rabbit and bacon pate with red wine mustard and mesclun greens
- Homemade honey-chese danishes
- Buckwheat flour crêpes with farm eggs, Penn Noble cheddar and house-smoked ham
- Sausage wrapped in brioche with mustard sauce and mâche
- Baked apple pancake with cinnamon crème fraîche and cider syrup
Photo: Stuart Goldenberg
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