Cajun Snow Crab Legs, Maple Glazed Ham – Special July 6-7
I have not yet sent out the details, and still the cooking class is almost filled up. If you are interested please e-mail me soon (you can just respond to this e-mail) and I will get the information back to you.
We also only have two tables remaining for the Trimbach wine dinner. The wines are amazing, and when I serve foods from Alsace, you know it’s going to be delicious!
For the specials this weekend I went with a creole theme. I guess the weather has been so hot lately, it feels like we are in the deep south! It made me think of spicy foods.
And don’t forget we have a LOT of new wines by the glass this weekend!
Special Entrees – Friday and Saturday
Soup – Roasted Zucchini Soup
Special – Washington Snow Crab clusters grilled with chile-orange glaze, served on a bed of dirty rice with Cajun-spiced fresh grilled corn on the cob.
wine pairing – Figuerasse Gris de Gris Languedoc
Special – Locally-raised, maple-cured Duroc Ham grilled and finished with sweet and spicy sauteed baby green beens with fresh herb-roasted red potatoes.
wine pairing – Scilio Mt. Etna Rosso Sicily
This Weekend’s Prix Fixe Menu
Amuse – fire-roasted red pepper gazpacho
Starter – andouille, blue crab, and shrimp file gumbo
Entrees – Cajun Snow Crabs, Maple-cured Duroc Ham
Dessert – Blueberry Cheesecake – graham-pecan crust, vanilla cheesecake with fresh blueberries and a touch of rum, finished with whipped cream and blueberry compote
Featured Cocktail – Corpse Reviver #2
1930s Classic Cocktail – aviation gin, lillet blanc, cointreau, fresh lemon, absinthe lined glass, house-brandied cherry