As always, Lunch Lessons was very informative about the history and preparation of our food. And, as always, it was delicious. It is certainly my favorite monthly activity.
Posted 03/08/2013 @ Limestone Restaurant
This is one of our favorite places to go for special occasions and quality dinning. We love the menu. I hope that you keep coming up with great ideas in using local foods
Posted 02/16/2013 @ Limestone Restaurant
The experience, a birthday dinner for a friend, was wonderful--lots of personal attention, friendly waitstaff, no rushing. Limestone is just a great place that I can always depend on for special occasions as well as just good dinner outs.
Posted 02/03/2013 @ Limestone Restaurant
Best. Salmon. Ever.
Posted 01/23/2013 @ Limestone Restaurant
We were a group of ladies who were obviously enjoying each other's company. Our server was paced our lunch perfectly--always attentive, but never rushing us.
Posted 12/18/2012 @ Limestone Restaurant
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Butternut Squash Bisque
Posted: 06/1/2008
INGREDIENTS:
4 lb Butternut Squash deseeded and roasted
2 medium onions diced
1/4 cup chopped garlic
4 small carrots diced
1/4 tsp nutmeg
1 qt. heavy cream
2 bayleaf
Pinch thyme
1/2 gallon chicken stock
2 oz butter
INSTRUCTIONS:
Lightly oil the deseeded squash and roast in a 350 degree oven uncovered, skin up for 40 minutes or till fork tender. Scoop the cooked meat out and allow to cool.
In a large heavy pot add the butter and saute the remaining vegetables till onion is translucent. Add the spices.
Add the squash and stock. Bring to a boil, reduce heat to simmer. Cook for 30 minutes.
Pull out the bay leaves, puree the remaining ingredients smooth.
Return the liquid to the stove, add the heavy cream and adjust the seasoning.
**For the holidays, serving this soup in a squash is a very nice touch.
Cook Time:
