Wow.  Its the last day of 2011.  I can’t believe it.

Its been a great year for Texas French Bread.  While there is always much to improve upon, over the course of the last twelve months I think we’ve gotten a little better at what we do.  And we’ve seen our business grow.  Thank you for supporting us.

Murph is still on vacation in Mexico, but I am plugging away in the kitchen getting ready for dinner tonight.  We are working on a special New Year’s Eve salade compose (say that in your best French accent) with roasted wintery things like kohlrabi and squash, sauteed kale, blanched chard stems and arugula.  The rabbit terrine is done, the beef daube resting, the winter salad lettuces washed; the cheeses have been portioned, the lemon tarts baked.  And we went for broke on one entree: tonight we will have porchetta.  We have taken a whole pig from Richardson Farms, handed it off to Ben Runkle of Salt & Time to be dressed and stuffed with herbs, lemon zest and garlic.  And now it is slow cooking in our oven.   I can’t wait.

We are no longer taking reservations for tonight but walk-ins are welcome.  I’d love to find you a seat.  If not tonight another time.

All the best & happy new year,

Ben

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DECEMBER 31, 2011

AMUSE BOUCHE
Black eyed pea crostini

FIRST
Rabbit terrine, chicken liver pate, pickled texas onions

Cured salmon, beet salad, creme fraiche

Winter squash, kohlrabi, arugula, chervil creme

SECOND 
Catalan seafood soup

Porchetta, white polenta, kale

Daube of beef, fingerlings, carrots, orange, olives

THIRD
Winter market salad

DESSERT
Chocolate torte

Armagnac prune tart

Citron tart

Butterscotch budino

3 cheeses from Antonelli’s

 

$55 per person – byob, corkage inclusive

Choose 1 from each course / $10 supplemental to add  cheese course