New Years Eve 2008

The New Years Eve menu has been finalized and we are all preparing for our New Years Eve celebration. We will be offering a five course tasting menu for $75 per person. We are all very excited about this big night and hope to see manny of you here to share in the celebration. We will be having two seatings, the first starting at 5:00p.m. on half hour increments. The second seating begins at 7:oo at half hour increments through the New Year. Don't forget to plan ahead this year because tables are already being reserved. We hope to see all on this special occasion.

Eat and Live Well and Happy New Year!
Chef Anthony Boccella

New Year’s Eve
Tasting Menu

1st course
Jail island smoked salmon roulade
Boursin strudel
Chicken liver pâté, grain mustard, cornichon

2nd course
Butternut-apple bisque
Romaine hearts, roasted tomato, pecorino romano, lemon-anchovy dressing
Mixed baby greens
(choice of one)

3rd course
House made potato gnocchi, toasted walnuts, sage, brown butter
House made tagliatelle, pancetta, swiss chard, carbonara
(choice of one)

4th course

Diver scallops
french green lentils, pancetta, napa cabbage, sherry gastrique

Frenched chicken breast
french green lentils, brussels sprouts, black truffle bordelaise

Tuna
white bean puree, golden beets, pistachio oil, black olive pesto

Angus rib-eye
Tuscan style, white beans, roasted peppers & onions

Braised veal short rib
Soft mascarpone polenta, wild mushroom ragu

Petit Filet Mignon & Jumbo Lump Crab Cake
roasted red potatoes, braised swiss chard, roasted garlic aioli
(choice of one)

5th course
Holiday inspired dessert tasting

New Menu Item-Winter 2009

Pan Roasted Atlantic Cod

White Beans, Braised Swiss Chard

Saffron-Seville Orange Sauce

Winter Menu 2009

There is so much going on at the restaurant, I almost don't know where to begin. First of all, we would like to thank all who supported the Variety Club fundraiser at Willow Creek Orchards this past weekend. We all had a great time and enjoyed seeing all of you there. We experimented with a new menu item with our vegan Pumpkin Stew and it seemed to be a big hit. We will definitely be putting that on our new menu starting in January. Chef James' home made hot chocolate with homemade marshmallow made its' second annual appearance and again was the star of the show. Thanks again to all!

Speaking of the Winter Menu.......................We have all work tirelessly on the new menu and our first draft has been printed. We are now in the refining stage and we are making subtle adjustments to finish the project. I am really excited about the menu and am sure that you will be too. There is a great mix of Italian, French and Spanish inspired dished that incorporate very seasonal and very local products. Using the freshest seasonal products is so important to us. We continue to use local products from local producers and continue to seek out producers who provide local products to feature in the restaurant.

I know that I promised photos of new menu items a week or so ago. So I have one so far. I will be shooting more this coming week so keep an eye out.

Live and Eat Well
Chef Anthony Boccella

bûche de Noël

[BOOSH duh noh-EHL]

Literally translated as "yule log," this traditional French Christmas cake is shaped and decorated to resemble a log.

This is one of the featured items on our new holiday pastry menu. Actually, our pastry chefs are making two varieties of this traditional holiday cake. Above is the mixed berry buche with honey roulade and berry diplomat cream. The second version is the buche de noel chocolate. We are taking orders for these and other holiday favorites from now until December 20th, so hurry to place your orders. You can call or place your order while you are dining at the restaurant.

Live and Eat Well

Happy Holidays!!!

Chef Anthony Boccella

Holiday Dessert Menu

Seasonal Cookie Trays
2lb. $28
3lb. $39
4lb. $51


Bûche De Noel Chocolaté
Chocolate roulade
soft ganache 23

Bûche De Noel Mixed Berry
Honey Roulade
Mixed Berry Diplomat Cream 21

Chocolate Hazelnut Torte
chocolate ganache
praline butter-cream
hazelnut meringue cake 19

Raspberry Chambord Cheesecake 23

Please place your holiday orders as early as possible
Order cut-off December 20th 5:00p.m.

Last Date of Pick-up Wednesday December 24th @ 3:00p.m.

Happy Thanksgiving

First of all, I have to say thank you to all who participated in our cooking class at Willow Creek Orchards. The event was a huge success and we had lots of fun. We are definitely looking forward to doing it again, so we will keep you posted. Things at the restaurant are going well. The holiday party reservations are coming in, so if anyone still needs to book a party, contact us at the restaurant. We have a private room available and will custom design menus for your special event.

I have started my research and experimentation for the upcoming winter menu which is scheduled for release after the New Year. I am really excited about some of our thoughts and trials. A sampling of the menu includes a roasted beet panzanella, braised pork cheek agnolotti, hand made gnocchi, our famous diver scallops and much, much more to come. I will have some photos of the upcoming dishes as soon as they are available.

Just a reminder.....We will be at Willow Creek Orchards on Saturday, December 6th from 10-3 for their annual Winter Open House. We will be serving a Pumpkin Stew with Moroccan flavors and Chef James will be serving his famous gourmet hot chocolate with homemade marshmallows. We hope to see you there.

Hope to see everyone soon at the restaurant and we all would like to wish one and all a Happy Thanksgiving.

Live and Eat Well!
Chef Anthony Boccella

Winter Squash

When it comes to ingredients, winter squash are some of the most underutilized
of all vegetables. That is, besides pumpkin and butternut. We are all familiar with them. But what about the acorn, hubbard, spaghetti and kabocha. They are all out there ready for you to create and experiment with. The subtleties of flavor and texture are a cook's delight. The possibilities are endless. Roasted acorn squash on a salad with pumpkin seeds and cider vinaigrette, kabocha squash bisque with a nutmeg creme fraiche, spaghetti squash with a sage brown butter and toasted hazelnuts. They do not have to be complicated; however, they will be delicious. Just for that reason we have teamed up with Willow Creek Orchards and will be presenting an instructional cooking class on Saturday, November 15th. The class will focus on the preparations and applications of winter squash. The class is limited in size, so contact Willow Creek if you are interested. Look for more classes in the future.

Live and Eat Well
Chef Anthony Boccella

C is for Cookie.........

There was once a day when I wasn't really fond of sweets. An occasional chocolate chip or ice cream. Then we opened Zacharias in 2007. I was quickly introduced to some of the most addicting treats that I have come across in my travels. Marianne & James (Zacharias' Pastry Chefs) have continuously produced some of the most delectable desserts and this holiday season is no different. While I am writing this, I can smell the next batch coming out of the oven. And as a chef, it is my duty to taste everything produced in our kitchen. For quality control purposes, of course. O.K. FOCUS..................I am writing today to share this information with everyone else. Cookies and petit fours are available daily. Special orders are welcomed. There aren't too many things that can provoke that certain reaction than placing a box of cookies in front of someone and telling them to dig in. Especially when they taste like this. The cookies are $11.99 a pound and can be packaged to specifications. Give us a call to pre-order or try a petit four plate after your meal. You will see what I am talking about.

Eat and Live Well.............Have A Cookie
Chef Anthony Boccella