VALENCA
with caulifl ower purée, wild mushrooms and asparagus in a black truffl e cream sauce; Roasted Hanger Steak with blue cheese potato au gratin & haricot verts in an au poivre sauce; Double Cut Pork Chop Mignon with sweet potato purée, grilled asparagus and crispy prosciutto in a peppery apple cider reduction as well as Bouillabaisse and Pan Seared Tilapia.
For our entrees, Tom chose the Crispy Chicken Thighs with roasted winter root vegetables and housemade sausage in a bourbon orange glaze; and I decided on the Bacon Wrapped Monkfi sh “Osso Buc- co” style with butternut squash risotto and green beans in a red wine veal demi- glace. Both dishes were nicely presented.
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Bloomin’ Haus
Bl O M I N Well-Seeded Expertise
We’re here to help! Our knowledgable staff will help you choose what will grow best, how and where to plant, and even design a ‘masterpiece’ pot just for you!
Homemade 48 Flavors of Hand-Dipped Ice Cream
Family Owned & Operated for over 15 Years
Formerly The P rmerlly Th Pu ple Cow Creamer The Purple Col C w C 32 JUNE/JULY 2014 Creamery
Located in the brick pedestrian alleyway next to The Bank Street Annex 15 South Bank St. Easton •
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B oomin’ Haus
339 Grange Rd Allentown 610.398.0207
Tom’s chicken was very moist and deli- cious but not as crispy as he expected. He enjoyed the savory house made sausage that was served alongside of the chicken. It was very lean and fl avorful. My monk- fi sh was very fresh and prepared per- fectly. The sides were well prepared but a little heavy for monkfi sh for my taste. I rarely order “Osso Bucco” because it is always such a heavy meal. So, anyone who enjoys a substantial meal would en- joy this selection. For dessert, I tried the Chocolate Pinwheel which was very good and, along with fresh coff ee, sweetly topped off our night.
As we fi nished our bottle of J. Portugal Ramos, Vila Santa Loios Vinho Red, Alen- tejo 2011, one of the few remaining Portu- guese wines on Valenca’s interesting and moderately-priced wine list, we decided that the next time we visit we will do a tasting of smaller plates which will allow us to try more of what Chef Lopez has on the menu.
Valenca also has a very interesting Brunch menu which is served both on Saturday and Sunday from 11 a.m. to 3 p.m. Choices include their amazing Breakfast Pizza with Gruyere cheese and asparagus topped with poached eggs; Chocolate Chip or Banana Pancakes with choice of bacon or chorizo; Cinnamon Challah French Toast with walnut brandy
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