Panache — Lunch on 24 July 2014

I do this.

When I like a restaurant, I ofter return to it several times over the following few weeks, then let months slip by before I try it again.  Today I went back to Panache.



A puree of olives, sun dried tomatoes, garlic, and olive oil, served on herbed baguette slices and topped with feta cheese.  It’s only in the last few years that I’ve developed a taste for olives–I used to I routinely removed them from salads.  Now I’m making up for lost time.

Perhaps I should give beets another chance.


Beef Tenderloin Brochettes

Grilled beef tenderloin skewers with cherry tomatoes and sliced zucchini.

salmon 2

Blackened Salmon with Artichokes

Blackened salmon filet with pan seared artichoke hearts, finished with a pesto cream sauce.  Ah, the pesto sauce!   Rich and wonderful.


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