gateway10027
Copperleaf Restaurant : Entree : Veal Three Ways
Ultra high quality Veal from Four Story Hill Farm in Honesdale, PA; served in three different ways in this dish. Breaded crispy fried Veal Sweetbreads on the left, in the middle is Veal Boudin Blanc (White Sausage) with shaved Black Truffles and garnished with Truffle Oil and finally to the right is the roasted Veal Loin. The Veal Loin and Boudin Blanc are served in similar fashion like the traditional French country dish, Pommes Aligot (Mashed Potatoes with melted Cheese served with some type of Sausage). Here Yukon Gold mashed Potatoes with Iris Cheese (Pasteurized Cow's Milk Cheese from Briar Rose Creamery, Dundee, OR). The entire dish is garnished with White Asparagus cooked in milk and butter, Honey Poached Cranberries, two dollops of Mission Fig Butter, a sautéed Mission Fig Half, and a Chervil Sprig.
Copperleaf Restaurant : Entree : Veal Three Ways
Ultra high quality Veal from Four Story Hill Farm in Honesdale, PA; served in three different ways in this dish. Breaded crispy fried Veal Sweetbreads on the left, in the middle is Veal Boudin Blanc (White Sausage) with shaved Black Truffles and garnished with Truffle Oil and finally to the right is the roasted Veal Loin. The Veal Loin and Boudin Blanc are served in similar fashion like the traditional French country dish, Pommes Aligot (Mashed Potatoes with melted Cheese served with some type of Sausage). Here Yukon Gold mashed Potatoes with Iris Cheese (Pasteurized Cow's Milk Cheese from Briar Rose Creamery, Dundee, OR). The entire dish is garnished with White Asparagus cooked in milk and butter, Honey Poached Cranberries, two dollops of Mission Fig Butter, a sautéed Mission Fig Half, and a Chervil Sprig.