Sun 12pm-10pm (Dinner menu only)
Paesano Restaurant’s Chef Dave Whitney offers a Michigan flavored Spring Special.
Char-grilled Lamb Loin, with Michigan Morels, Asparagus, and Ramps served over creamy Risi Bisi (for 4 ppl.).
Growing up in Michigan’s Upper Peninsula (Escanaba to be exact), executive chef Dave Whitney didn’t quite appreciate all of the fresh local ingredients that grew virtually in his backyard. Now he uses them every day in his seasonal menu. “I love spring in Michigan with the morels, asparagus, and ramps.”
*Michigan is considered the "mecca" of morels.
Lamb is a very popular dish in Italy during the spring. For many Italians, Easter without lamb (“agnello,”) on their table is hard to imagine. The tradition of eating lamb at Pasqua (Easter)—the most important religious celebration of the year in Italy—is strongly rooted in history.
For the Lamb Loin rub with a pinch of salt and pepper and a little extra virgin olive oil. Let set out at room temperature foe 10 -12 minutes before grilling. Then grill to your desire temperature or degree of doneness, (medium rare works well for lamb). Remove lamb from the grill and allow 4-5 minutes to rest before slicing into 1-1/4 thick pieces. Note: The loin is a very tender, prized section of the lamb.
First cut the Asparagus into slivers, and wash. Next wash the morels, then pat dry with a paper towel and chop into quarters. Clean and wash your ramps and then chop into quarter inch pieces (if you cant find ramps you may use green onions).
In a large sauce pan over medium heat, start with a table spoon of butter and a table spoon of oil until hot, and then add in the asparagus cook for 1-2 minutes. Next add the mushrooms and ramps and allow 2-3 minutes to cook, still on medium heat. Lastly, add the fresh minced garlic and white wine - when wine is reduced by half, whisk in 2 table spoons of butter and simmer for a minute.
FOR THE SIDE
Cook the Arborio rice in half chicken broth half water, (1 cup broth to 1-1/2 cup water) and a pinch of salt. Half way through the cooking process add the fresh peas. When the rice has nearly absorbed all of the liquid, check to see if the rice is al’ dente. At this point you will know if you need to add more liquid (if you need more add water - broth may make it to salty). When the rice is almost done add the parmesan cheese and the butter to get a creamy consistency.
NOTE: The time it takes for the Rice to cook is equal to the time of grilling the lamb (medium rare) and making the sauce. Before starting the meal, have all your ingredients measured and out for easy preparation.
Once everything is ready, drizzle the sauce gently over the plated sliced lamb, leaving the colored tenderness of the meat to be seen. Since this preparation comes from the Veneto region of Northern Italy, we recommend accompanying this dish with a Valpolicella Ripasso or Amarone wine.
Honey Spiced Butternut Squash (Yields 1 Gallon)INGREDIENTS
Cream of Mushroom & Sausage (Yields 1 Gallon)INGREDIENTS
Minestrone (Yields 1 - 1.5 Gallons)INGREDIENTS
Put the optional spinach in bowls and ladle the soup over. Top with the freshly grated parmesan cheese.