Columbia Sturgeon, Kansas Bison – Specials Oct 15-16
The wine dinner of the 20th will be awesome, don’t miss out! These are some of the best white wines in the world, and I will be creating traditional dishes from the region that literally take days to put together! Only ten reservations remain available!
It’s been a long time since I last served Sturgeon. I am serving a fresh, wild Sturgeon caught in the Columbia River. I will prepare this ultra-fresh, snow-white, delicately-flavored fish with a gentle preparation using a slow poaching method. I am cutting this fish whole, and this being a Sturgeon that means it is a HUGE, fish. So I need everyone to do there part and join us this weekend for a wonderful dinner! This dish will be finished with an EXTREMELY rare roe from the Golden Brooke Trout, which is one of the finest caviars in the world, don’t miss out!
I just got a hold of some fantastic naturally-raised, local American Bison tenderloins. They are truly super, and I have some really great Fried Chicken Mushrooms from Oregon that I am going to saute to finish the filets with. Fried Chicken Mushrooms are a type of wild-growing brown hon-shemiji. They are full-bodied and delicately textured, so how did they get their name when they neither look, nor taste like chicken? Nobody really knows, but they are fantastic, and you won’t be disappointed if you check out these super-rare mushrooms!
Enjoy! – Scott
$8 Sushi – Thursday, October 14
Maki roll of Hawaiian Blue Prawn, cucumber, srirachi-mayo, and avocado with spicy shoyu dipping sauce
Inside-out maki roll of ahi tuna, unagi, cucumber, avocado, red pepper and cilantro
Spicy handroll of Columbia River King Salmon
Shredded carrot and sliced daikon
Specials – Friday, October 15
Soup – Creme of Celery
Special – Ultra-fresh, wild Columbia River Sturgeon, poached in olive oil with orange zest and fresh herbs, finished with golden trout roe, creme fraiche, and orange brandy reduction, served on a bed of wilted spinach and carrot puree.
Suggested Wine – Merry Edwards Sauvignon Blanc
Specials – Saturday, October 16
Soup – French Onion with authentic Gruyere
Special – Locally-raised American Bison filet mignon, pan-seared and finished with sauteed wild Fried Chicken mushrooms and a reduction of Syrah, served on a bed of rosemary-secnted mashed red potatoes and grilled asparagus.
Suggested wine – Tor Howell Mt Cabernet Sauvignon
This Weekend’s Prix Fixe Menu
Amuse – Avocado-buttermilk Gazpacho with red pepper
Starter – “BLT” of Duroc bacon infused ciabatta bread, seared Hawaiian Ahi tuna with spicy mayo, and mixed greens
Entrees – Olive oil-poached wild Sturgeon or pan-seared American Bison
Dessert – Chocolate Hazelnut Cake – rich flourless cake made with toasted hazelnuts and dark chocolate, served with fresh raspberries and whipped cream