Posted by: Jacques | February 3, 2014

Valentine’s Day Five-Course Tasting Menu at Palo Santo!

Valentine's DayWith Valentine’s Day soon approaching, Palo Santo will honor this romantic occasion with a special five-course tasting menu  that will feature meat, fish, and vegetarian options!

• Five-course tasting menu at $150 per couple
• Wine pairings add $25 per person

Palo Santo still has some available tables, but make sure to reserve your table soon because our reservation book is filling up fast!

• Reservations from 6:00 pm
• To reserve a table please call: 718-636-6311.

Check out the menu!

Valentine's Day Five- Course Menu, February 14th

Posted by: Jacques | December 10, 2013

New Year’s Eve at Palo Santo!

Ring in the new year with your last meal of 2013 at Palo Santo!

 

Got a party to get to? then come in early for a 3 course prix fixe. Reservations from 5pm to 7pm. $55 per person. Wine pairing optional.

 

Are you planning to make dinner the main event? at 9pm we’ll be serving a seven course tasting menu complete with wine pairings and a champagne toast at midnight for $125 per person.

 

Please call for reservations. Seating is limited. 718.636.6311

 

Happy Holidays from the Palo Santo Staff

 

 

 

Posted by: Jacques | November 25, 2013

Thanksgiving Menu 2013

turkey flyer

Thanksgiving Menu

Thursday, November 28, 2013

 

First Course

Greenmarket Vegetable Soup

 

Second Course

Oyster Ceviche

 

Butternut Squash Salad

pomegranate / endive / pinenut / blue cheese

 

Roasted Cauliflower

peanut / chile / bacon

 

Grilled Quail

leek / fennel / parsnip / chimichurri

 

Anticuchos de Pavo

 

Main Course

Stuffed Acorn Squash

quinoa / cipollini / kale / parmesan

Swordfish a la Plancha

white bean / preserved meyer lemon / guajillo

 

Conejo en Mole Poblano

braised rabbit / pinto bean sope / heirloom radish

 

Grass-Fed NY Strip Steak

mushroom / sweetbread / brussels sprout

mash potato / marrow butter / red wine jus

 

Brined and Roasted Heritage Turkey

sweet potato gratin / quince / green beans / gravy

 

Dessert Tasting

Reservations available anytime from 2pm – 8pm. Please call (718) 636-6311

Posted by: Jacques | October 31, 2013

Dia de los Muertos Menu at Palo Santo

 

Thursday, October 31 – Sunday, November 3

$25 for one mole entrée and one glass of sangria, or can tecate

 

Choice of:

 

Garbanzos en Mole Verde

nopales / tortillas / tomatillo

Pan Roasted Wild Striped Bass

mole blanco / fingerlings / cauliflower / rajas

 

Heritage Pork en Mole Rojo

rice / White beans / avocado / onions

Pato en Mole Poblano

braised duck / black bean sope

 

$5 Micheladas!

Posted by: Jacques | April 30, 2013

Plantains Stewed in Coconut Milk

 

Catch my cooking demo this Thursday, May 2nd at 7:30pm at the Park Slope Food Coop. Here is a sneak peak at a recipe for one of the dishes that you’ll learn how make!

 

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This is by far our most popular vegetarian dish at Palo Santo and it’s also a staff favorite. We usually serve it with fresh mustard greens, or okra mixed in and side of jasmine rice, but I personally like to eat it with a piece of fish on top.

Image

Yellow Plantains Stewed in Coconut Milk

feeds four as a main course or more as a side dish

4 yellow plantains (peeled and cut into 1” pieces)

2 oz Olive Oil

1 small onion (peeled and chopped)

4 cloves garlic (peeled and minced)

hot pepper to taste (seeded and chopped)

1 oz ginger (minced)

1 large tomato (chopped)

½ cup dry white wine

1 can coconut milk

a few sprigs cilantro

cooked rice

salt to taste

1) Heat the olive oil in a pot.

2) Add the onion, garlic, hot pepper, and ginger.

3) Sautee until the onion begins to brown and then add the tomato.

4) Deglaze with the wine and then add the coconut milk.

5) Add the plantain and simmer in the coconut milk until reduced by half.

6) Serve the stew over rice and garnish with cilantro.

*Add greens or put a piece of roasted fish on top if you like.

Posted by: Jacques | March 23, 2013

Picante de Mariscos

This is one of my all time favorite dishes to make and I recently had a request for the recipe. A good Peruvian style chile paste is the secret to the rich and spicy sauce that coats the clams, mussels, shrimp or whatever shellfish you use. At Palo Santo we make our own chile paste. If you are ambitious you can make a batch at home, or you can visit a South American grocery store and buy a jar. There are a few different types. Pasta de Aji Panca has a nice deep earthy flavor, dark red color and a warm medium hot spice. Pasta de Aji Amarillo is yellow and usually a bit more mild. Pasta de Aji Rocoto is the most intense and spiciest of them.

 

Picante de Mariscos is a rich and creamy dish that you can make with either coconut milk or heavy cream. It’s somewhat reminiscent of chowder and easy to adopt as comfort food. Serve it as a main course over a big bowl of rice, or as a first course with good bread. And don’t forget the beer! You’ll need something cold and frothy for all of that spice. The other day I included this dish in a tasting at Palo Santo and paired it with Ithaca White Gold.

clams

Picante de Mariscos

feeds 8 people as a main course or more as an appetizer

1 Tbs. extra virgin olive oil

2 cloves of garlic (peeled and sliced)

½ small onion (peeled and chopped)

1 small hot pepper (seeded and chopped)

¼ cup chile paste

½ tsp ground chile powder

½ tsp ground cumin

½ cup dry white wine

1 can coconut milk or heavy cream

¼ cup cracker crumbs

salt to taste

 

2 dozen little neck clams

1 lb. mussels (cleaned)

½ lb. calamari (cleaned and cut into rings)

1 lb. shrimp (peeled and devaned)

 

4 ears of corn (shucked, rinsed, broken in half)

1 medium yuca (peeled, cut into eight pieces and boiled until soft)

2 yellow plantains (peeled, quartered and boiled for 15min)

4 small potatoes (boiled until soft and cut in half)

 

Lime wedges

Cilantro

Cooked rice

In a large sauce pot, sweat garlic, onion and hot pepper in olive oil over medium heat.

Add chile paste, chile powder and cumin.

Add the clams because they will take longer to cook than the rest of the shelfish.

Deglaze with white wine and add Coconut milk or heavy cream.

Add the cracker crumbs and stir to thicken.

Season with salt to taste.

Bring up to a slow boil and add the remaining shellfish, corn, yuca, plantains and potatoes.

Allow to simmer for 5 to 10 minutes, or until all of the mussels’ shells have opened and the corn is cooked.

Garnish with cilantro and lime wedges.

Serve with rice.

Posted by: Jacques | March 15, 2013

Dine In Brooklyn Menu for tonight!

Brooklyn Restaurant week is in full swing! $28 gets you a three course meal! Tonight you can choose from any of the appetizers and main courses posted below.

And don’t forget brunch tomorrow: 2 brunches for $20.13

Call us for reservations: 718 636 6311

 
skewers

 

 

First Course Choice of:

 

Tortillas & Avocado 

Chile Poblano Soup

Chayote Salad

Ceviche

Cactus Quesadilla

Tacos de Pollo

Anticuchos

 

 

Main Course Choice of:

 

Coconut Plantain Stew

Pan Roasted Pollock

Picante de Mariscos

 Hot Fried Chicken

Pato en Mole Poblano

Grass-fed Skirt Steak

 

Dessert Tasting

Posted by: Jacques | March 2, 2013

The Garden Comes Back to Life… Slowly.

Wild Chickweed sticks out from between the rows of Parsley and Celery

 

Now is the time of year that I begin to make more regular visits up to our roof top garden. After winter break, digging in the dirt returns to the Palo Santo daily routine! It’s time to turn over the freshly thawed compost and get the planters ready for seeding mustards, collards, kales and other hearty greens that will be on our menu in a month or so.

 

 

 

 

Sorrel turns red after surviving the winter frost.

Sorrel turns red after the winter frost.

Weeding is a painstaking task that requires a careful eye. You gotta know what’s edible and what’s not. Pull out the grass but save dandelions for salads!

 

Last Summer's Strawberry plants survived!

Last Summer’s Strawberry plants survived!

Posted by: Jacques | October 20, 2012

Thanksgiving Dinner Menus

Thanksgiving dinner at your home or ours?

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This year Fort Reno will celebrate it’s first Thanksgiving by smoking Heritage Turkeys that you can take home with all the fixings. Come pick up your order or stay at home and let us deliver it to you.

At Palo Santo we will be continuing the tradition of braising turkey in mole poblano. Get the family together and reserve a table for a decadent four course Thanksgiving meal. Main course options will include turkey, fish, vegetables or lamb. Details are below…

FORT RENO

Smoked Heritage Turkey to-go with all the fixings

Open 12 noon – 6pm

Pick it up or we’ll deliver it free

$35 per person *8 person minimum

Email us to order your turkey: fortrenobbq@gmail.com

Menu:

BBQ Smoked Heritage Turkey
Giblet Gravy
Apple Cranberry Chutney
Mashed Potatoes with Caramelized Onions
Sausage Stuffing
Bourbon Carrots
Brussel Sprouts with Bacon

PALO SANTO

Thanksgiving dinner 2pm – 8pm

Parties of any size

Adults $60 – Kids $30

Call us for reservations (718) 636-6311

MENU:

First Course

Pepian Verde / pumpkin seeds / tomatillo broth / tortillas

-

Second Course

Bitter Greens / sherry vinegar / anchovy / parmesan / lemon confit

Seared Yellofin Tuna / mushroom ceviche / scallions / chile aioli

Aguacate Relleno / sweet potato / pomegranate / rajas / bread crumbs

Anticuchos de Pavo

-

Third Course

Vegetable Pot Pie / roots & greens / cream / stout gravy

Fish Curry / hand rolled dumplings / coconut milk / jasmine rice

Heritage Turkey / braised dark meat in mole poblano or roasted white meat with traditional fixings

Roasted Lamb Chops / cauliflower / raisins / jerk rub

-

Dessert Tasting

Posted by: Jacques | October 2, 2012

Chilean Wine Dinner with Casa Marin

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DETAILS:

Dinner at Palo Santo with Winemaker Felipe Marin

Thursday, October 11th – 8:00pm

Five Course Menu with Wine Pairings

$75 per person

R.S.V.P. 718.636.6311

 

KITCHEN COLLABORATION:

Chef Jacques Gautier

&

Jean Francois Bonnet of Tumbador Chocolate

 

 

MENU:

2011 Sauvignon Blanc Cartagena

Oyster Ceviche / Maiz Tostado / Watermelon Pickle

 

2009 Riesling Cartagena

Encocado de Camarón / Head-On Shrimp / Peanut / Coconut / Sofrito

 

2010 Pinot Noir Cartagena

Grilled Swordfish / Caramelized Cipollini Onions / Chicory / Mushrooms

 

2004 Pinot Noir Casa Marin

Smoked Duck Breast / Bourbon / Cocoa / Pastel de Choclo

 

2005 Syrah Casa Marin

Desert by Jean Francois Bonnet of Tumbador Chocolate

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