Cinco de Mayo Specials, Red Snapper, Roasted Pork with Chiles – May 4-5

Two great holidays to celebrate this weekend. In honor of Cinco de Mayo, all of the specials this weekend will be themed to traditional Mexican regional foods. Great, simple foods and both specials will be priced at $28 this weekend. Snapper Veracruz, Duroc pork roasted with five chiles and mango-scallop ceviche, what could be better?

The other special event is, of course, the celebration of the Kentucky Derby this Saturday. I humbly suggest that you cannot find a better mint julep anywhere. Hand crushed ice, ice cold silver julep cups, huge sprigs of fresh mint and one of the largest selections of Bourbon outside of Lexington! Join us in celebrating the race, with America’s most traditional drink!

We added a few new cocktails to the featured drink menu this week. Be certain to check out “A State of Oaxaca”, an original cocktail created by our own Kyle Probst.

I also added a few new menu items. Of course the pork meatballs made the cut and the hummus trio is back for the summer. Check out our new preparation of the duck and the prawns as well.

The Alpha Omega wine dinner on May 22 is nearly sold out. If you are planning on attending, please make your reservation soon.

Enjoy! -Scott

Special Entrees – Friday and Saturday
Soup – Roasted Tomatillo
Special – Fresh, Gulf Snapper grilled and finished with Veracruz style sauce with with tomatoes, chiles, green olives, and ground spices, served on a bed of fire-roasted corn and red pepper rice, with grilled zucchini.
wine pairing – Darting Estate Riesling Kabinett

Special – Locally-raised duroc pork shoulder, slow-briased overnight with chiles, and tomatillos, served on a handmade tortilla baked in cast iron and finished with queso fresco. Served with hand crushed Heirloom pinto beans grown in Kansas.
wine pairing – Orin Swift Prisoner Zinfandel

This Weekend’s Prix Fixe Menu
Amuse – grapefruit-agave agua fresca
Starter – mango-scallop ceviche with crisp lime zested chips
Entrees – grilled snapper veracruz, chile roasted Duroc pork
Dessert – tres leches cake – traditional sponge cake soaked in three milks served with fresh berries

Featured Cocktail – A State of Oaxaca

4 Olives Original by Kyle Probst
Milagro Tequila, Chartreuse, Clement Orange Shrubb, agave nectar, fresh lime and grapefruit, mezcal rinse.

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