Now that the accursed Restaurant Week is at its end, we’d like to take a moment to fill you in on the awesomeness happening at Lloyd Martin. As you’ve (hopefully) come to know, we’re constantly searching for the best possible products to bring to our customers to delight the palate at a reasonable price.
Quality is everything – and a big reason why we don’t stoop to the Restaurant Week craze. We know how fantastic every one of our ingredients is, and what it is worth to offer our customers a better standard in dining experiences.
Speaking of quality, we have some amazing stuff in right now to cook up great comfort food that you can’t cook at home …
Lamb is in from the Aspen Hollow Sheep Station, and we just can’t keep it on the plates! We get a new shipment every Wednesday, and it goes really fast so get here while you can to enjoy yours! This week, we’re doing blade chops with heirloom carrots and anything else we can find to pair well with it.
We still have some Benton’s Country Ham hanging in the cellar! It’s been served with a caramel walnut powder, apple, and honey vinegar, but we decided to change things up. Starting last night (Wednesday), it’s featured on a brioche with warmed egg, Cirrus double-cream Brie from Mt. Townsend Creamery, and shaved black truffle.
It’s the season for pumpkin and mushrooms, and you’ll find both in fine form on our menu right now.
Don’t forget (how could you, possibly?) to indulge with some dessert. Our version of a Black Forest Gateau is incredible, with cherries jubilee ice cream, fudge, orange foam, and real Italian maraschino cherries.
Complimenting the food – or vice versa, as you prefer – we have some fantastic new wines that you won’t find in your cellar. If you’re ready to spend on some incredible vino, these are the bottles to ask for:
- Poggio Amorelli Oracolo, 2004
- Heitz Cellars Napa Valley Cabernet Sauvignon, 2007
- Bera Vittorio e Figli Arcese White Wine
- Dei Vino Nobile di Montepulciano, Reserva 2006
- Poggio Antico Brunello di Montalcino, 2007
- Elio Altare Barolo Vigneto Arborina, 2008
Other new things in the bar include an Oatmeal Stout draft beer, and a Cider Hot Toddy made with Calvados brandy, lemon, and rye honey.
Throughout the restaurant and bar, we’re constantly changing to keep up with the best ingredients, and ensure some delicious dining when you’re a guest at Lloyd Martin. We look forward to seeing you soon.