This Week’s Menu

Top blade steak is cooked slowly in the oven with root vegetables, red wine, and rosemary until rich and tender. Top performer from Fall/Winter 2018-19, bringing it back as Spoon & Stable does every winter.

Thinly sliced Korean beef and fried egg rice bowls with bok choy, carrots, and  radishes drizzled with Korean sweet sauce and garnished with sesame seeds.

Mmmmmm... Chimichurri! This classic South American herby and zesty sauce is served over Asado (grilled meat) to bring a contrasting element to the smoky charred meat. This vivacious, versatile sauce is easy to make, and once you master it, we promise it will become your go-to condiment.

Mustard and zatar-marinated chicken sliced and served over a bowl of brown rice, cucumbers and peppers and topped with a dollop of homemade tzatziki sauce.