Copper RIver Salmon, Local Beef Kebabs – Specials June 22-23

We are excited that the season for Copper River Salmon was extended a little which means we have one more shot at the cherry red, wonderful salmon from Alaska’s most famous salmon river. Pure ice cold waters, and a near perfect diet give this fish as much color and flavor as you can pack into a fish. Last chance, don’t miss out.

I am also running marinated kebabs made with the wonderful beef from the Good Farm in Olsburg, Kansas. This meat is wonderfully textured, with fantastic marbling, and mind blowing flavor. A nice grilled kebab is exactly what sounds great for this weekend. Hey, it’s going to be a 100+ degrees out there this weekend. Let me do the grilling.

Speaking of possible heat strokes, Country Stampede is this weekend. I know that many of you fear leaving your homes and venturing out during the event (so maybe this is a bad time to get laundry detergent at Wal-Mart), but we have found this to be one of our quietest weekends of the year. So if you are looking for a romantic weekend evening to come enjoy a quiet meal, then this is about as good a time as possible to join us.

To ensure that this weekend is enticing, both of the special entrees are only $28, and we are also offering $8 any appetizer with the purchase of two entrees. This is an e-newsletter exclusive, so please ask your server the discount.

Enjoy! -Scott

Special Entrees – Friday and Saturday
Soup – Avocado-Buttermilk Gazpacho
Special – Ultra-fresh, Alaskan Copper River Wild Sockeye Salmon, grilled with lemon-honey-chamomile glaze, served on a bed of mild curry-roasted carrot risotto with grilled zucchini.
wine pairing – J Estate Russian River Chardonnay

Special – Kansas-raised, dry-aged, Angus kebabs, marinated in citrus glaze and grilled, with grilled summer vegetables, peppadew peppers, mushrooms, and dates, served on a bed of saffron-infused basmati rice with pistachios.
wine pairing – Mitolo Jester Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – Tuscan white bean bruschetta
Starter – Fresh, Prince Edward Island Mussels with garlic and herbs steamed in Sauvignon Blanc
Entrees – Grilled Alaskan Salmon, Grilled Beef Kebabs
Dessert – Peach-blueberry Crostata – rustic Italian style tart with fresh fruit topped with cinnamon ice cream

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