Tuesday, November 11, 2014
Portsmouth Restaurant Week is underway, and Chef Mike Piergrossi is treating us to some incredible autumn flavors this year. Here is just a sample of what you’ll find on Demeters’ Restaurant Week menu.
To start, treat yourself to Nunzio’s award-winning Autumn Heat cocktail (seen above), made with Corner Creek Reserve bourbon and garnished with a bacon-stuffed fig. After all, everything is better with bacon.
Our classic French onion soup makes for a savory starter, made with apple brandy and topped with a crostini and aged gruyère.
Now, for the main event. Chef Mike’s picanha entrée bring some Brazilian flavor to our classic American steakhouse, with mashed yucca root, fried onion and zesty chimichurri sauce. The picanha is naturally raised, just like every cut you’ll find on the Demeters Steakhouse dinner menu.
Finally, the pumpkin custard bread pudding with pepita brittle and crème anglaise rounds out your meal with a sweet finish.