Specials that pack a punch

Executive Chef Marc Bernard's lastest specials will wake up and shake up any of the doldrums that may have settled on your tastebuds.

As the season moves toward the end of winter, we could all use a shot in the arm, which the latest specials are prepared to deliver from now until March 7.

Bernard's specials are always set to make your mouth extra happy with bold flavors, but he's particularly pleased with the current lineup which begins with hand-made shu mai - an appetizer of open-faced dumplings filled with Scottish salmon and heirloom pork from Duroc farms. These bites of deliciousness are accompanied by a Thai yellow curry sauce made with spices that are toasted and ground fresh in the restaurant. It's the difference between building OK flavor to great flavor.

For the Chinese chicken noodle soup, you may wonder what's so big and bold about a simple broth. However, when a soup starts from scratch with fresh ingredients, simmered on the lowest temperature all day long, the result is deep, flavorful, and unrivaled, making accompaniments of cellophane noodles, all natural chicken breast, tree ear mushrooms and herbs all the more soulfully satisfying.

Bernard's Shanghai shrimp and pork noodles are also comforting and loaded with flavor. Inspired by late night Asian street food, the dish features gulf shrimp and ground heirloom pork from Compart farms, wok tossed with spicy black bean sauce and gobs of garlic and ginger.

For a pucker-up dessert, try the key lime ococnut pudding. It's our rendition of deconstructed key lime pie wth tart citrus custard and coconut graham cracker crunch topped with honey whipped cream.

The seasonal red winter sangria pairs organic red win, honey, cinnamon and cranberries. 

We expect this flavor punch to shake away any doldrums, wouldn't you agree?