(via principlesofaesthetics)
May 22nd, 2013
May 17th, 2013
I could really go for some carrot cake with creamchesse frosting right now.
-V
(Source: dailydoseofstuf, via thegiftsoflife)
(Source: principlesofaesthetics, via depravityrules)
May 13th, 2013
Coconut pignoli tea cake with plum jam.
-V
May 11th, 2013
Eastern European “sushi”. Brilliant.
-V
Traditional Lithuanian dishes made into sushi in the project Eastern European Sushi. Meatballs, Potato pancakes and cheese made to fit the elegant format of the Japanese sushi tradition. (via fine dining lovers)
(via openkitchen)
April 24th, 2013
I should probably eat the rhubarb compote on something, like ice cream, but I chose a spoon.
-V
Rhubarb compote in the making.
April 23rd, 2013
Fiddlehead season!!
Fiddleheads in brown-butter, snap peas with sweet and spicy sauce, and soy glazed roasted sea bass.
-V
(Source: nxyc, via atraverssiamo)
April 18th, 2013
If anyone is on the UWS tonight….sure looks good.
-V
A trio of *Special* additions are swimming through The Mermaid Inn UWS & The Mermaid Oyster Bartonight.
First at the Oyster Bar, we have pan-seared sea scallops w/ cherry tomatoes, mushrooms & a salmon-roe vinaigrette. $14
At the UWS, start your meal with atlantic salmon ceviche w/ mango, jalapeño, red onion & a mango-chile vinaigrette. $12.
Also at the UWS, we have wild striped bass w/ baby carrots, cipollini onions, fennel & arugula salad. $26
Come and get it!
April 12th, 2013
Fried pickle (tempura dill spear) with spicy mayo.
-V
Weapons of mass distraction. Mine is S’more.
-V
April 10th, 2013
Mushroom, prosciutto, goat cheese and arugula pizza with spent-grain crust.
-V
April 6th, 2013
BLT with avocado and a spiced hot cider.
-V
March 27th, 2013
