At Joseph Decuis, we believe that the gourmet dining experience is one of life's true rewards. Everything we do is centered around creating that experience, and savoring the moments in between. Here, you'll find that dining becomes an event, creating
Information
- Location:
- Roanoke, IN, 46783
- Phone:
- 260-672-1715
- Mon - Sat:
- 5:30 pm - 10:00 pm
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...and then there's the food.Updated about a week ago
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- James Beard Awards-Help us get a nomination! 5:03pm Oct 27|10 Comments
- Harvest Wine Dinner Menu 10:56pm Oct 7|3 Comments
- Best of the Midwest Luncheon Menu 10:07am Aug 24|1 Comment
Joseph Decuis
Sous vide Wagyu Chuck Roast with Three Purees
Carrot-Black Walnut, Caramelized Onion-Star Anise, Maple Bacon Jam, Root Vegetables, Bone Marrow, Garlic Confit, Soy Air
Joseph Decuis
We're still harvesting!
Beets, Leeks, Swiss Chard, Herbs and Brussels Sprouts.
And our honeybees are working overtime!
Source: www.journalgazette.net
Aaron Butts, executive chef at Joseph Decuis, right, and his chefs sample wahoo, a Hawaiian fish that just arrived fresh.
Joseph Decuis Tonight!! Sous-vide Wagyu Chuck Roast with Three Purees: Carrot-Black Walnut, Caramelized Onion-Star Anise, Maple Bacon Jam with Root Vegetables, Garlic Confit and Bone Marrow.
We are thrilled to announce that Joseph Decuis has been invited to cook a special dinner at the legendary James Beard House in New York City next August. This great honor comes as we celebrate 10 years of our commitment to culinary excellence here in northeast Indiana...
Joseph Decuis Tonight: Maine Lobster Mac 'n Cheese with Sea Urchin Butter also White Truffle Risotto with Oregon White Truffles. Roanoke is where it's at!!
John Slavich R A B B I T ? Just not that adventursome I guess. Someone who has tried it, let me know your thoughts.
Joseph Decuis New menu is out!!! Bolognese, Rabbit, Sweet Potato Gnocchi, Local Chestnuts, Osso Bucco, Cassoulet and Goose Island's Matilda on tap!!
Carmen McGee Vineyard Luncheon featuring Spain, saturday at noon.
Joseph Decuis A great dish tonight for another fellow chef: A tasting of rabbit.....*sauteed rack of rabbit with glazed farm carrots, *roulade of rabbit thigh with apple-mint chutney,sweetbreads and lentils, *BBQ rabbit ribs with frisee, pickled onion slaw, *5 spiced, smoked rabbit bacon with sunny side up farm egg, *grilled rabbit tenderloin with roasted beets and *buffalo rabbit wings with billy goat bleu and shaved celery.
Joseph Decuis The garden is going strong. All varieties of carrots, beets, swiss chard, sweet potatoes are being harvested, Brussels sprouts are soon to come. Even most of the herbs are making a comeback. We've had a great growing season this year!
Edward Palyo Huge pot on homemade chili cooking and jalapeno-cheddar beer bread in the oven. Good friend coming over for dinner.
