French restaurant establishes unique twists on original dishes
Who wouldn't mind cozying up to a French Blonde for the night? Fruit-forward but not overbearing, this cocktail is perfect for a little taste of spring in winter.
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The Blackberry smash, a mature cocktail with developing flavors that make for spirited, varied sips.
SALAD WITH HOUSE DRESSING
Refreshing and light-hearted, the start- er salad from Sunflower is delightful on the palate, but satisfying in its interplay with sweet and savory tones.
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FRENCH ONION SOUPA robust broth with tender onions, this French onion soup is heavy enough as a meal if paired with escargot.
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BUTTERNUT SQUASH SOUPUnlike other squash soups, Sunflower’s butternut squash is rich in flavor from other root vegetables emulsified into the dish.
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With sole being such a generous fish in absorbing its surrounding flavors, the toasted, crisped almonds had a wonderful contrast in textures and made for a sophisticated flavor. Paired with supple spinach, the almondine is gracefully rounded out.
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CASSOULETThis decadent stew of white beans, sausage, and duck is mouth-watering and filling, but will have you eating well beyond your satiation point. The duck falls off the bone like a lover’s robe in Paris.
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SACHER TORT
Sunflower’s version of this Viennese invention (pictured below) was actually heralded as better than the original that comes from the Satcher Hotel. The chocolate layers and jam are a winter must- have for the discerning Francophile
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APPLE FRANGIPANEWant the candied fruitiness of a tart, but want something a little more sophisticated? The frangipane apple slices are arranged like architectural shingles for a Candyland in the French countryside.
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Posted
Sam Desmond
A year into the opening of Sunflower Café at 825 Montauk Highway in Bayport, owner Stace Hansen has carved out a satisfyingly French experience with nuanced approaches for her clientele.
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