4 lg Sweet Potatoes
1 lg Red Onion
1 bunch of green onions
1 bunch of Cilantro
1 dozen Peruvian Purple potatoes or fingerling potatoes
2 tbsp olive oil

Vinaigrette

1 dozen Ancho Chile’s
1 tbsp minced garlic
3/4 cups apple cider vinegar
1/2 cup honey
1 1/2 cups of olive oil
1 tsp cumin
1/2 tsp white pepper

To prepare Vinaigrette

Rehydrate ancho-chiles in warm water. Remove stems, seed and skin. Puree with garlic in blender.  Add remaining ingredients except oil.  Puree again.  Slowly emulsify oil into mixture.

Peel sweet potatoes and cut into desired shape.  Toss with salt, pepper, and olive oil. Spread out on baking sheet and roast for 1 hour @ 350 degrees.  Let cool to touch.  Julienne red onions and green onions, and coarsely chop cilantro.

Boil Purple Potatoes until soft.  Cool.  Toss remaining ingredients then toss with garnish with cilantro and green onions.

Chill and serve.

BY RESERVATION ONLY.

This Friday’s dinner is $50 per couple plus tax and gratuity.

We will be serving:

Ranch Salad with tomatoes, cucumbers, croutons, and cheddar cheese

Smoked Pork and Brisket

Goat Cheese Mashed Potatoes

Broccoli, Cheddar Cheese and Wild Rice

Apple Cobbler with Vanilla Ice Cream

Non Alcoholic Beverages Included, Wine, Beer, and Mixed Drinks available for purchase.