We love looking at great pictures of food; what restaurant team doesn’t? Here are some of the fabulous Besaw’s meals you may have missed, courtesy of Chef Michael Uhnak. Photographed by Event Coordinator and Office Manager, Kate Stone.
Confit Rabbit over roasted cauliflower & fingerling potatoes with basil cilantro pesto
Steamed NW Mussels in saffron tomato broth with pickled fennel and spaghetti.
Painted Hills Flank Steak, roasted root vegetables, cranberry radish chutney.
Chef's Duck Confit Buffalo Wings
Grilled Pork Tenderloin over roasted fingerling potatoes & green beans, garnished with salsa verde & tomato syrup