Kitchen Table Sunday, November 11th 2018.
If sausage wasn’t enough for German cousin Euclid also showcases schnitzel for their entree courses. Three types shine on the menu and each are distinct in their own right. The Veal Schnitzel’s pounded thin, lightly dusted in Panko bread crumbs, and deep fried. Served with their pickled and braised cabbage (prepared, Sou-Vide with duck fat) this dish is hearty and comforting; paired with Russian River’s Damnation and your one step to heaven. Their Dover Sole Schnitzel is perfect for the seafood fan featuring lightly breaded Dover Sole, deep fried, finished with grilled squid and an orange argon aioli; add a scallop and it’s a trifecta of seafood best paired with Stone’s Smoked Porter or Unibroue’s La Fin Du Monde. Finally there is the chicken and waffles but not Rosco’s style. Chicken paillard breaded and fried, served with sourdough waffles shingled across the plate, with salted walnuts, and grade A maple syrup; this dish is sweet and savory best paired with Piraat Belgian Tripel.
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