Black Sea Bass and Local Lamb Racks – Specials July 20-21

We are proud to announce that once again we received a Wine Spectator Best Of Award of Excellence for 2012. We continue to be the first and only restaurant in Kansas to receive this very prestigious honor.

The specials are fantastic this weekend. I have some incredible Black Sea Bass from off the coast of Maine, and locally-raised lamb racks. Why heat up your house even more this weekend by cooking? Let us do that for you, and join us for a great meal!

We added steamed mussels to the appetizers and made a little more summer-friendly version of the Scallops entree for the menu. Please be certain to check them out.

We will have to delay the Cooking Class for a few weeks, with it being so hot this weekend, I decided it would be best not to have any of our guest pass out in the kitchen on Saturday. We will push it back one month and hope that it cools down at least a bit.

Special Entrees – Friday and Saturday
Soup – Tomato and Basil
Special – Ultra-fresh Maine Black Sea Bass, pan seared with Madras-seasoning, served on a bed of red pepper-baby green bean risotto finished with sea urchin beurre rouge sauce and roasted mushroom petals.
wine pairing – CrossBarn by Paul Hobbs Chardonnay

Special – Locally-raised, lamb rack chops, grilled and finished with fire-roasted red pepper coulis, served on a bed of pesto infused couscous with almonds and grilled zucchini.
wine pairing – Rolf Binder Halliwell Shiraz

This Weekend’s Prix Fixe Menu
Amuse – foie gras pate with bing cherries
Starter – seared homemade knockwurst added to our famous mac and cheese with three cheeses.
Entrees – Seared Sea Bass and Grilled Rack of Lamb
Dessert – S’mores – all grown up! Graham crust, boozy chocolate mousse, toasted homemade marshmallows

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