News from Sperry's

SARATOGA SPRINGS -- Some juicy tidbits from Sperry's Restaurant on Caroline Street.
  • Sperry's Sous Chef Eric Tisaj won a gold medal with the highest point score at Sunday's 21st annual Culinary Cornucopia. He also won the Anton Flory Culinary Cornucopia Grand Award. His winning dish will soon appear on a special dinner menu. I don't know what half of these words mean, but it sounds scrumptious: Duet of Kurobuta pork tenderloin"Sous Vide." Calvados rosemary demi-glace, sweet potato, fennel and Pancetta hash, Haricot Vert and Autumn spiced pork belly, cranberry mustard sauce, braised brussel sprouts and melted celeriac

  • It's that time of year - Sperry's "Home for the Holidays" is back. Executive Chef Dale Miller will prepare and package a traditional Thanksgiving/Holiday meal for you to enjoy at home. The package serves 12-14 people and costs $199 ($16 per person). Sperry's will also offer some a la carte dishes for customers - to order call 584-9618 no later than SUNDAY, Nov. 20. Orders can be picked up between 11 a.m. and noon on Thanksgiving day, Thursday, Nov. 24.
For more details visit www.sperrysrestaurant.com


Anonymous Anonymous said...

Have the owners of Circus and Sperrys paid back any of there investors yet. I heard not dime one.

Sunday, November 20, 2011 3:23:00 AM 

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