VILLAGE BISTRO’S NEW MENU ITEMS
70 SECONDS
THE VILLAGE CALIFORNIA BISTRO AND WINE BAR…LOCATED IN SAN JOSE CALIFORNIA PRIDES ITSELF ON USING ONLY LOCALLY FARMED PRODUCE, AS WELL AS WILD CAUGHT AND NATURAL FED MEATS. THIS DAILY SHIPMENT OF FRESH PRODUCE AND MEATS ENABLES CHEF THOMAS AND HIS STAFF TO PRODUCE THE DELICIOUS SPRING MENU ITEMS.
AROUND 10 EACH MORNING…SHIPMENTS FROM LOCAL FARMERS ARRIVE. ONE OF THE BOXES YOU SEE HERE IS FROM SCARBOROUGH FARMS, WHO PROVIDES THE VILLAGE SWEET LETTUCES FOR THEIR SALADS.
THE RESTAURANT HAS A LARGE WALK-IN REFRIGERATOR TO STORE THE DAYS FRESH PRODUCE AND OTHER INGREDIENTS.
BEFORE DINNER BEGINS AT 5 EACH EVENING…THE PREP CHEFS PREPARE THE KITCHEN FOR THE NIGHT AHEAD. THEN CHEF THOMAS EXAMINES EACH OF HIS COOKS STATIONS BEFORE DINNER SERVICE BEGINS.
POPULAR DISHES ON THE NEW SPRING MENU INCLUDE A BONE IN PORK CHOP WITH RHUBARB GINGER COMPOTE AND ROASTED CARROT PUREE
GREEN GARLIC RISOTTO WITH SEARED SCALLOPS…PRAWNS…AND MUSSELS.
A BRAISED LAMB SHANK ON FRESH GARBANZO AND FAVA BEANS, WITH MINT PASTE…AND THE TARRAGON AND MUSTARD BRAISED RABBIT WITH GOAT CHEESE GNOCCHI…MOREL MUSHROOMS…ASPARAGUS TIPS…AND FRENCH CARROTS
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