Fall is here

MAPLE GLAZED BACON LARDONS! These little gems garnish the Pork Ribeye that is served over Cranberry Beans topped with Fried Onions. Mark Decker, our dedicated Sous Chef, creates these simply by making a syrup from Pure Organic Maple Syrup which is steeped with Star Anise, Clove, Cinnamon, Fennel Seed…etc. Once the Bacon Lardons are rendered just slightly he deglazes with the Syrup and marinates the bacon overnight. I wanted to put it on with Waffles but Stacy won’t have it here.