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.

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.

Tender roasted chicken leg quarters with potatoes, carrots and a lemony-Dijon mustard au jus.

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.