“Anderson Valley lamb neck and shanks braised with red wine, shredded and served on a salad of dandelion greens, escarole, green garlic, walnut oil and butter fried croutons”
We got in a whole lamb from Anderson Vally Ranch last week at Le Pichet. I turned the neck and shanks into this special salad by adding fresh produce from the Pike Place Market. We will be offering this as a special appetizer during dinner service this evening until it is all gone.
July 2, 2012
It looks delicious! Can’t believe I missed it!