Citizen Café | 3 Great Plates

December 2008

By Beth Dooley

Pan-Seared Sea Scallops

Lightly seared fat scallops come to the table nearly quivering on the plate. Drizzled with cilantro-cashew butter, they add a classy note to the no-frills menu.

Photo by James Erickson

Short Ribs

Robust and tender, the meat melts into a shallot-rich sauce. The dish, available as an appetizer or entrée, will have you scooping marrow from the bones.

Photo by James Erickson

Reuben

Chef MacKay’s house-cured corned beef (not too salty or colored that florid pink) is layered with house coleslaw and Gruyère between slices of crisply griddled pumpernickel-rye.

Photo by James Erickson


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