Veal scallops, in the best of taste

One of our guests, heard commenting on tonight’s Julia Project dish, Escalopes de Veau à l’Estragon with Brown Tarragon Sauce: “Oh my, I picked the right dish!” Our presentation included spring peas and was served on the same thin, wide pappardelle pasta that accompanied our Chicken Fricassee of Tuesday night. The sauce for this dish is a bit lighter than that of the previous two entrees we have presented, but no less delicious for that, and redolent with the flavor of tarragon straight from our rooftop garden (each plate was decorated with a tarragon sprig). We hope you had the chance to enjoy; if you did, tell us about it!

Excitement is already building for tomorrow night’s dish, another masterpiece from Mastering the Art of French Cooking, Volume 1: Foie de Veau Sauté with Sauce Crème a la Moutarde, Calf’s Liver with a Cream and Mustard Sauce. And don’t forget, the movie Julie & Julia opens tomorrow at area theaters. Save your ticket stub; if you make reservations for a party of four or more and show us your stub, you will receive one complimentary dessert per table. And what desserts we have to offer you: sinfully rich and sublime, whether it’s banana cream pie, raspberry-almond-and chocolate torte, carrot cake, peanut butter “s’mores” pie…save room!

We’re making plans now for which Julia Child dishes to feature in next week’s dinner specials. Watch this blog to see what’s coming next! If there’s a dish you’d especially like us to offer, make a request here — you just might see it on a future menu.

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