Lamb Osso Bucco

Lamb braised low and slow in Port Wine and Demi-Glace served over Mashed
Potatoes and Root Vegetables

$20.00

Um, since when is Osso Buco (correct spelling) made with lamb? That's
like saying oxtail soup is made with ground beef.

The other special is:

Pan Seared Mahi - Mahi

Fresh Mahi -Mahi pan Seared and served over Citrus Polenta and
Vegetables Du Jour topped With Port Wine Borouge

Tapas $13.00 / Entrée $24.00

Okaaaay.... whatcha want to bet the vegetables du jour are the same root
vegetables? And the same port wine whatever? I had to look up Borouge.
Looks like it's a leading plastics manufacturer. LOL

They really try to sound pretentious. Too bad they fail miserably.

Jill

On 2016-03-03 5:12 PM, jmcquown wrote:
> Lamb Osso Bucco
>
> Lamb braised low and slow in Port Wine and Demi-Glace served over Mashed
> Potatoes and Root Vegetables
>
> $20.00
>
> Um, since when is Osso Buco (correct spelling) made with lamb? That's
> like saying oxtail soup is made with ground beef.
>
> The other special is:
>
> Pan Seared Mahi - Mahi
>
> Fresh Mahi -Mahi pan Seared and served over Citrus Polenta and
> Vegetables Du Jour topped With Port Wine Borouge
>
> Tapas $13.00 / Entrée $24.00
>
> Okaaaay.... whatcha want to bet the vegetables du jour are the same root
> vegetables? And the same port wine whatever? I had to look up Borouge.
> Looks like it's a leading plastics manufacturer. LOL
>
> They really try to sound pretentious. Too bad they fail miserably.
>

Thanks for the update. I love the tales of the Dataw specials.

What happened to the blue plate?

On Thursday, March 3, 2016 at 5:12:36 PM UTC-5, Jill McQuown wrote:
> Lamb Osso Bucco
>
> Lamb braised low and slow in Port Wine and Demi-Glace served over Mashed
> Potatoes and Root Vegetables
>
> $20.00
>
> Um, since when is Osso Buco (correct spelling) made with lamb? That's
> like saying oxtail soup is made with ground beef.
>
> The other special is:
>
> Pan Seared Mahi - Mahi
>
> Fresh Mahi -Mahi pan Seared and served over Citrus Polenta and
> Vegetables Du Jour topped With Port Wine Borouge
>
> Tapas $13.00 / Entrée $24.00
>
> Okaaaay.... whatcha want to bet the vegetables du jour are the same root
> vegetables? And the same port wine whatever? I had to look up Borouge.
> Looks like it's a leading plastics manufacturer. LOL
>

However, Beaurouge is wine-related and would be pronounced "Borouge",
more or less.

Cindy Hamilton

On 3/3/2016 6:36 PM, Dave Smith wrote:
> On 2016-03-03 5:12 PM, jmcquown wrote:
>> Lamb Osso Bucco
>>
>> Lamb braised low and slow in Port Wine and Demi-Glace served over Mashed
>> Potatoes and Root Vegetables
>>
>> $20.00
>>
>> Um, since when is Osso Buco (correct spelling) made with lamb? That's
>> like saying oxtail soup is made with ground beef.
>>
>> The other special is:
>>
>> Pan Seared Mahi - Mahi
>>
>> Fresh Mahi -Mahi pan Seared and served over Citrus Polenta and
>> Vegetables Du Jour topped With Port Wine Borouge
>>
>> Tapas $13.00 / Entrée $24.00
>>
>> Okaaaay.... whatcha want to bet the vegetables du jour are the same root
>> vegetables? And the same port wine whatever? I had to look up Borouge.
>> Looks like it's a leading plastics manufacturer. LOL
>>
>> They really try to sound pretentious. Too bad they fail miserably.
>>
>
> Thanks for the update. I love the tales of the Dataw specials.
>
> What happened to the blue plate?
>
The Blue Plate shows up on the lunch specials. The last one was
broccoli quiche.

Jill

On 3/4/2016 6:50 AM, Cindy Hamilton wrote:
> On Thursday, March 3, 2016 at 5:12:36 PM UTC-5, Jill McQuown wrote:
>> Lamb Osso Bucco
>>
>> Lamb braised low and slow in Port Wine and Demi-Glace served over Mashed
>> Potatoes and Root Vegetables
>>
>> $20.00
>>
>> Um, since when is Osso Buco (correct spelling) made with lamb? That's
>> like saying oxtail soup is made with ground beef.
>>
>> The other special is:
>>
>> Pan Seared Mahi - Mahi
>>
>> Fresh Mahi -Mahi pan Seared and served over Citrus Polenta and
>> Vegetables Du Jour topped With Port Wine Borouge
>>
>> Tapas $13.00 / Entrée $24.00
>>
>> Okaaaay.... whatcha want to bet the vegetables du jour are the same root
>> vegetables? And the same port wine whatever? I had to look up Borouge.
>> Looks like it's a leading plastics manufacturer. LOL
>>
>
> However, Beaurouge is wine-related and would be pronounced "Borouge",
> more or less.
>
> Cindy Hamilton
>
You know, I actually wondered about that. Spelling is not their forte.

Jill

On 3/4/2016 6:50 AM, Cindy Hamilton wrote:
> However, Beaurouge is wine-related and would be pronounced "Borouge",
> more or less.
>
> Cindy Hamilton

You might be happy to know, I emailed them with the spelling correction
and sure enough, the next printed flyers and email they sent for that
dinner special was spelled "Beaurouge". I had to chuckle about it.

Jill

On 3/3/2016 2:12 PM, jmcquown wrote:

> Lamb Osso Bucco
>
> Lamb braised low and slow in Port Wine and Demi-Glace served over Mashed
> Potatoes and Root Vegetables
>
> $20.00
>
> Um, since when is Osso Buco (correct spelling) made with lamb? That's
> like saying oxtail soup is made with ground beef.

Apparently, "lamb shanks" just isn't as classy as "osso buco."

On Wed, 9 Mar 2016 15:05:49 -0800, A Bols Gilt >
wrote:

> On 3/3/2016 2:12 PM, jmcquown wrote:
>
> > Lamb Osso Bucco
> >
> > Lamb braised low and slow in Port Wine and Demi-Glace served over Mashed
> > Potatoes and Root Vegetables
> >
> > $20.00
> >
> > Um, since when is Osso Buco (correct spelling) made with lamb? That's
> > like saying oxtail soup is made with ground beef.
>
> Apparently, "lamb shanks" just isn't as classy as "osso buco.

Osso buco (hole bone) is a fancy way to say shank and the meat doesn't
need to be veal. Q: the difference between polenta and grits? A: $20

http://www.foodnetwork.com/recipes/g...-ossobuco.html
http://dinnerthendessert.com/clinton...gh-osso-bucco/
http://www.bonappetit.com/recipe/turkey-osso-buco
http://www.foodnetwork.com/recipes/r...co-recipe.html

--

sf