The specials this weekend are delicious and perfect summer fare. We will be offering a seared #1 Grade Ahi Tuna from Hawaii finished with a super-yummy chilled avocado gazpacho. Dark, cherry-red tuna and fresh avocado is a definite don’t miss meal. For Saturday, make certain to enjoy the bone-in, dray-aged, USDA Prime cut ribeye steaks, also known as Cote du Boeuf or Cowboy Ribeyes. I am going to crust these tomahawk-shaped cuts with tons of fresh herbs and finish them with a fresh horseradish foam. It will be wonderful, and a magical capturing of the perfect mid-summer steak.

The new cocktail menu is out, and is reason enough to come in even if just to enjoy a delicious, perfectly-prepared cocktail!

Enjoy! – Scott

$8 Sushi – Thursday, July 8
Nigiri of Hawaiian Ahi Tuna
Sesame-crusted maki roll of Unagi, cucumber, red pepper and avocado
Handroll of spicy Alaskan King Salmon with red pepper
Shredded carrot

Specials – Friday, July 9
Soup – Cream of celery
Special – Ultra-fresh, Hawaiian Ahi Tuna pan-seared with a crushed coriander crust, finished with avocado gazpacho sauce, served on a bed of fresh dill-scented couscous and grilled zucchini
Suggested Wine – Gysler Slyvaner Halbtrocken

Specials – Saturday, July 10
Soup – French Onion with authentic Gruyere
Special – Dry-aged USDA PRIME Angus coboy-cut ribeye steak (Cote du Boeuf), seared and roasted with a fresh herb crust, finished with horseradish foam, served on a bed of Gruyere infused Yukon Gold potato souffle, with grilled asparagus..
Suggested wine – Cain Cuvee Napa Valley Cabernet Sauvignon blend

This Weekend’s Prix Fixe Menu
Amuse – Chilled celery coup with spiced syrah-poached pears
Starter – Asian-maple braised pork belly on creamy polenta with watermelon
Entree – Friday – Hawaiian Ahi Tuna with avocado gazpacho
Entree – Saturday – Herb-crusted Cowboy-cut PRIME Ribeye
Dessert – Lemon Blueberry Tiramisu – homemade ladyfingers topped with lemony mascarpone and fresh blueberries

Leave a Reply