The weekend is almost here, foodies, so it’s time to start planning out where to eat this weekend. Here’s a tasty option to consider: the menu additions at Bistro Moulin. Check out what chef Didier has up his sleeve this weekend:
Jarret d’ Agneau Printanier
Slow braised lamb shank in red wine sauce with medley of spring vegetables, and whipped Yukon gold potatoes
Loup de Mer “Chimichurri”
New Zealand sea bass with ginger-lime basmati rice, caramelized carrots and chimichurri sauce
If you read this week’s column, you know I’m on a bit of a chimichurri kick right now. Sounds like a delicious sauce to pair with fish! Maybe I’ll have to sneak into the bistro this weekend for a bite!