Alaskan Coho Salmon, Filet Mignon with Black Truffles – Specials Aug 6-7

The specials are really going to knock your socks off this weekend! Friday, I have some incredible wild Alaskan River Coho Salmon coming in that we will finish with a saffron-cream sauce. Saturday, I put together a meal that is everything I crave: great steak, foie gras, and fresh black truffles. Even the appetizer (which can be ordered alone or as part of the prix fixe menu) is going to be a special treat for this scorching weather – blue crab, mango, and avocado salad!

For a limited time, I will be offering the Andrew Will Sorella Cabernet Sauvignon blend from Washington. This incredible red is rich, dark, and in beautiful balance. There were only a little over 1000 cases made, and it already rated 95 points in the Wine Spectator. This is truly only going to around for a very short time. I suggest this beautiful blend as the perfect pairing for the filet special this weekend.

The wine class that begins on August 17 is nearly full, please call soon and sign up if you are interested in participating!

Enjoy! – Scott

$8 Sushi – Thursday, August 5
Spicy Ahi Tuna, Ungai, avocado, cilantro, red pepper, cucumber
Spicy Handroll of sweet New Zealand Crab
Spicy Poke of Nantucket Bay Scallops with sesame and ginger
Shredded carrot and chile

Specials – Friday, August 6
Soup – Sweet Pea with creme fraiche and dill crouton
Special – Ultra-fresh, Alaskan River wild Coho Salmon, grilled and finished with a saffron cream sauce, served on a bed of mashed fennel -Yukon Gold potatoes with grilled zucchini.
Suggested Wine – Rocca del Principe Fiano di Avellino

Specials – Saturday, August 7
Soup – French Onion with authentic Gruyere
Special – Kansas raised black angus filet mignon, pan seared and topped with seared foie gras, finished with fresh Oregon black truffle beurre blanc sauce, served on a bed of parsnip-potato puree, with grilled asparagus.
Suggested wine – Andrew Will Sorella Washington Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – Poke of Nantucket Bay Scallops with sesame and ginger
Starter – Blue crab, avocado-mango salad with plantain chips
Entree – Friday – Alaskan Salmon with saffron-cream sauce
Entree – Saturday – Filet Mignon with black truffle beurre blanc
Dessert – German Chocolate Cake – moist chocolate cake with toasted coconut-pecan filling, served with coconut sorbet

Leave a Reply