The Short Story Brasserie

The Short Story Brasserie announces its first major seasonal change to the menu.  Executive Chef Chad Lavely says, “It’s a small menu that delivers big on its variety and flavor.  We are excited to share such a variety of flavor experiences with our guests.”   The new menu continues the restaurant’s goal of sharing the diversity of food styles experienced by Hemingway in his travels. 

Examples of new dishes that showcase this diversity are:

• Saffron Scented Mussel Soup
• Short Stack of Spicy Tuna Tartar, Nishiki Rice and Mountain Vegetable Salad
• African Berbere Spice Rubbed Filet of Beef with Scalloped Yams and Plantains
• Classic French Cassoulet of Duck Confit and Flageolets Beans

The menu maintains continuity with the previous menu by keeping several dishes that received excellent reviews:

• Creamy Rillettes of Salmon, Garlic and Herbs, Crisp Crostinis
• Pan Seared Sea Scallops, Asparagus, Shiitake and Bacon Hash
• Dirty Little Secrets Dessert

Wine is an also an integral part of the new menu.  Julie Mulisano, The Wine and Spirits Manager, worked with the Executive Chef to ensure that the Wine Program complements all of the dishes on the new menu.  The wine list has over 100 bottles of wine with many available by the glass. 

Owner James Housteau says of the new menu, “I’m excited to share with our guests the first seasonal menu change at The Short Story Brasserie.  We’ve had excellent feedback on the new dishes and I’m looking forward to exploring the cuisines of the world with our guests in this and our future menus.”