Octoberfest

 Celebrating Octoberfest:

Roast pork loin; Dijon style, coarse ground mustard (black mustard seed), roast pork glace, cream, and white wine sauce; spaetzle; beet salad; braised, house made, sauerkraut with juniper berries.    

It was not the wurst.

 

As always, your questions or comments are welcome.

Until next time, Bon Appetit Y'all

Chef Leslie Bartosh

#PorkLoin, #Mustard, #BeetSalad, #Spaetzle, #Sauerkraut

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