Chef's Blog

Solage Calistoga's Executive Chef Brandon Sharp shares his passion for cooking, life and all things Napa Valley.

October 11, 2011

But for now, lots and lots of menu changes to lunch and dinner last week, and we were so busy I didn’t have time to snap a photo of every one of them with my HiPhone.

Here are a few that were captured–and the ones that got away are the Cuban sandwich (back for a limited time only), butternut squash veloute, escarole and treviso salad with sherry vinaigrette, flatiron steak of Kobe beef with olive oil fried potatoes and beurre colbert, chicken with pumpkin agnolotti and red grapes . . . last Wednesday night, we even put on a 22-oz ribeye of painted hills ranch beef with duck fat potatoes, charred onions and fresh thyme.


hearts of romaine with point reyes "original blue", grilled french butter pear, rose heart radish

not your mama's muffuletta with wild boar sausage, pate de campagne, fontina, crunchy pickled vegetables, and creole potato salad

pork chop with spaetzle, red wine braised cabbage, and granny smith apple salad; butternut squash farrotto with cavolo nero and roasted brussels sprouts; olive oil poached halibut with pear soubise, white beans all'arrabbiata, and seared escarole. You can see the change in the seasons just by the colors on the plates.

One Response to “next big change–breakfast!”

  1. Hi Chef…
    If you ever need someone to capture all these dishes for you- call me- I’ll come over and take all the pictures you need!

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