Smith&Mills

SOURCE OF THE WEEK!

2012-01-23T10:30:00.000-08:00

This is Herve Mons. We are very proud to serve his excellent cave aged camembert. His cheese has been winning awards in France and Worldwide for years, and thanks to Saxelby Cheesemongers, NY is able to have a taste. We serve the camembert with toasted baguette, cornichon, bartlett pear, and our house made walnut marmalade. It's really good with a glass of Sancere or Gruner Vetliner....

WILD MARIONPORTS ARE BACK

2011-12-27T09:21:00.000-08:00

This is the best oyster we've had all year! Big Brine, super complex finish that almost approaches a Belon for its minerality. The best part....The are harvested by hand and grown wild. "These are harvested by two old guys in Marion. Doug Thackery and Rob Zora. Island Creek farmer Steve Gilbert’s father knows them and pointed us in their direction." (from Island Creek's website)

SOURCE OF THE WEEK!!!!

2011-12-13T14:28:00.000-08:00

This is a Family owned and Operated Butcher in Cleveland, Ohio. They make an amazing Slovenian Smoked Sausage and some really unusual dried italian sausages... Michael Symon likes them, but more importantly our own Eddie Zalar grew up on them and has gotten us all well acquainted. Look for them at Smith soon!

www.raddellssausage.com

When Winter Hits...

2011-12-13T14:21:00.000-08:00

Look, we all know what the next few months hold. It isn't pretty. Slush in your boots, wind in your face...So we're rolling out new winter menu items this week to make you forget the frost bite in your left baby toe. Here's what we're thinking...

Warm Polenta Terrine with Wild Mushrooms, Roasted Peppers, Fines Herb Salad

Pan Roasted Trout with Hazelnut Brown Butter, Sage and Preserved Blood Orange

Chicken Liver Mousse on Herbs De Provence Shortbreads

House Made Duck Confit Gallettes

Haricot Vert Salad with a Spicy Sherry Shallot Vinaigrette, Marcona Almonds, and Medjool Dates

House Made Pickled Vegetables with Irish Butter, and Hot Pretzel rolls

If this doesn't strike your fancy, just have a Hot Calvados Apple Cider, Brioche Bread Pudding, a Fernet Branca or two and call us in the morning...but not too early, please.

AMAZING OYSTERS

2011-11-07T12:09:00.000-08:00

We are very proud to be serving some spectacular oysters this evening from Island Creek.

Misty Points from Virginia are big and bold with a very well balanced brine and nice firm flesh. Come and get a dozen, and stay tuned for more insanely good Island Creek Oysters!

New Summer Salad!!!!

2011-07-28T10:03:00.000-07:00

SHAVED ZUCCHINI SALAD w. squash blossoms, marjoram, lemon curd horseradish vinaigrette.

Its a light and refreshing replacement for the Mushroom salad that will be back when the weather cools down!

DUCK TWO WAYS! (curr^nt system collaboration)

2011-07-14T06:40:00.000-07:00

Last night kicked off an exciting special which we'll be running through the weekend! This dish is a collaborative effort from Chef Nick Korbee and his Smith team captain Lukas Southard by way of the chef's new contextual cooking method (the curr^nt system) The method starts with the best seasonal ingredients available, and draws inspiration from music, culture and fine art, to provide artistic context and relevance to cuisine. Pretentious? Yep. Delicious? We'll let the food speak for itself...

DUCK TWO WAYS: Pan seared Hudson Valley duck breast and chorizo duck tartare w. spicy fava bean puree, charred sweet corn, and blood orange gastrique.

Inspiration:
Alexander McQueen, NYtimes, Foo Fighters

currantsystem.blogspot.com

THE NEW MENU!!!!!!!!!!!

2011-05-23T12:43:00.000-07:00

We started our new menu format on Friday night with great success. Here are some standouts for tonight:

SUGAR SNAPS

Cherry Tomato, Fresh Mint, Sherry Vinaigrette

CALAMARI TINTO (new and improved!!!!)

Gazpacho, Black Aioli, Chorizo Snuff

MUSHROOM SALAD

Maitake Mushrooms, Shallot, Herb Salad, Cognac Dressing

ps. the Chocolate Tart is where its at! Brioche Bread Pudding be damned.

Spring Chicken and Chocolate Tart

2011-05-16T14:24:00.001-07:00

Tonight we're trying out a few new dishes from the long awaited menu change. Come by and check it out!!!!! On this list tonight:

SPRING CHICKEN
Bobo Poussin, maitake mushrooms, roasted red pepper coulis, Basil

CHOCOLATE TART
Graham Cracker Short Bread, Chocolate Ganache, Burnt 'Mallow, Bartlett Pear

Oysters: Bea Soleil (New Brunswick, Canada)
Miyagi (Washington Sate)

Nathaniel Moore: Vodka, muddled cucumber, fresh lemon juice, Prosecco.

2011-02-24T17:19:00.000-08:00

What's New? What's Next? Well, a pre-Spring menu is coming! If that's not stimulating enough, how would you like to smell better after hanging out with us? It's all on the horizon, as well as a new bent on curating locally produced ingredients, relishes and accoutrement. Did I mention Oyster hour?????? Come by soon; you'll be surprised. After all, when we put our neckties on, we're damn pretty.

Oysters: e/c: Beau Soleil, w/c Quilcene

Nathaniel Moore: Hemingway Daquiri