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Rugby Grille gets new look and menu

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(WJBK) -


The Rugby Grille at The Townsend Hotel has a new look, new chef and new menu. 


Rugby Grille's Scottish Salmon, Cauliflower Puree, Beets, Arugula Pistou

Arugula Pistou

1# Arugula, Blanched

¼C Roasted Almonds

2T Fresh Basil, Minced

2T Fresh Tarragon, Minced

1C Salad Oil

10 ea Cloves of Poached Garlic

To Taste Salt & Pepper

Method: Puree all of the ingredients in a food processor or blender, except the oil. Slowly add the oil to the mixture; season with salt and pepper.

Cauliflower Puree

1C Cauliflower

1C Heavy Whipping Cream

¼# Unsalted Butter

To Taste Lemon Juice

To Taste Salt & Pepper

Method: Bring the cauliflower and cream to a boil, simmer until the cauliflower is soft. Remove from the heat and strain the cauliflower; reserve the hot cream. Place the cauliflower into a blender with the butter. Puree the mixture and add cream as needed for desired consistency. Adjust seasoning as desired with salt, pepper, and lemon juice.


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