Lamb and mustard; I guess I always knew they were a good match. I just didn’t know how good until I started eating at Provence. We have Chef Jean-Francis’ famous Oven Roasted Rack of Lamb for you all week long. With its herb and Dijon crust, this has got the one of the most delightful versions of rack lamb around. It’s tangy, fresh and sweet in every bite, an I just can’t get enough. Maybe I shouldn’t tell you all about this, that way I can have it all for myself.
Chef Matt Ward looked to his Irish heritage for inspiration, and brought the potato to the forefront of his appetizer. To ensure that his Fingerling Potato Crisps fit within the French theme of the restaurant, they are topped with blue cheese, diced red and yellow peppers, and finished with a salsa verde yogurt drizzle, green onions, and virgin sauce. If you’re unclear of what this dish might entail, you’re not alone. I was a little unsure when I first heard about these Fingerling Potato Crisps too. Chef Matt put it into a term that we can all understand; nachos. I love nachos and I love potatoes! They’re perfect. If you’re thinking that nachos are a little too much like pub food, you’re in for a surprise. This dish is as upscale as any other on our menu.