Meritage | 3 Great Plates

March 2008

By Peter Lilienthal

Crispy Rabbit Schnitzel

This crab cake–like appetizer of seasoned rillettes topped with a fried quail egg and sided with sweet-and-sour squash has deservedly become a signature.

Photo by James Erickson

Parisian-Style Ricotta Gnocchi

Light, feathery, and delicious, this French gnocchi is made with choux pastry, not potato flour as in Italy, and served with an arugula-walnut pesto and tomato concasse.

Photo by James Erickson

Crusted Venison Loin

There are a lot of interesting entrée flavors to enjoy, centering around the perfectly cooked domestic game crusted with a black trumpet mushroom mixture.

Photo by James Erickson


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