Almond Trout, Trufle Glazed Lamb – Specials March 8-9
This weekend you will definitely see some specials that I have not offered before. A lobster potato appetizer, almond trout, and lamb rack with black truffle glaze. The specials are perfect for this transitional weather as we move from winter to spring (finally).
I also added a new entree, California Halibut grilled with miso glaze on a bed spring onion-ginger risotto. There will also be a new appetizer next week and keep an eye out for even more changes.
The Paul Hobbs Argentina wine dinner is sold out.
Special Entrees – Friday and Saturday
Soup – Tomato and Basil
Special – Pan-seared Idaho Trout with almonds, finished with mixed sweet peppers sauteed in tomato vinaigrette, served on a bed of fire-roasted red pepper mashed Yukon Gold potatoes.
wine pairing – Lioco Sonoma Chardonnay
Special – Grilled lamb rack finished with balsamic-black truffle glaze, served on a bed of rosemary risotto, with grilled asparagus.
wine pairing – Mitolo Jester Shiraz
This Weekend’s Prix Fixe Menu
Amuse – herbed goat cheese stuffed Peppadew pepper
Starter – Lobster mashed Yukon Gold potatoes, with spring onions and cold water lobster claws
Entrees – Seared Idaho Trout, Grilled Lamb Rack with black truffle
Dessert – Belgian chocolate-peanut butter mousse tart with chocolate crust and freshly whipped cream