The Mercury at Preston and Forest has a new lineup of wintertime dishes. All of those dishes were created by chef Chris Ward, who offers cooking classes regularly, by the way. You can find a rundown of those just-added menu items here after the jump.
The lunch menu now includes:
-pork ossu bucco with soft polenta and roasted peppers
-butternut squash ravioli with pan-seared shrimp and brown butter sage
The dinner menu now includes:
-rack of Colorado “Rosen” lamb with basil gnocchi, artichokes and tomato confit
-a grilled 16 oz. prime ribeye with twice-cooked potato and fried onion rings
-a prime New York strip (grilled or au poivre) with watercress salad and lyonnaise potatoes
