Ginger-glazed Mako Shark & Veal Chops with Cremini – Specials Nov 18-19

The Beaujolais Nouveau event last night was super fun, thank you to all of you who came in and celebrated the wine new year with us!

I didn’t want to send out two e-mails in one day, so thus the delay on the weekend’s specials arriving in your inbox.

I think that these specials pretty much speak for themselves. Asian soft shell crab tempura as a special appetizer. Hawaiian Mako shark and Niagara River veal chops with baby green beans for special entrees. And check out Rachel’s Dessert!

I can’t add much to that, except don’t miss out!

Enjoy! -Scott

Specials – Friday, November 18
Soup – Roasted Red Pepper
Special – Ultra-fresh, Hawaiian Mako shark, grilled with a ginger-ponzu glaze, served on a bed of lemongrass-sesame steamed jasmine rice and fresh snow peas sauteed with spicy Asian glaze.
wine pairing – Selbach Riesling Kabinet

Specials – Saturday, November 19
Special – Niagara River veal chops pan-seared and finished with balsamic glazed cremini mushrooms, served on a bed of sauteed haricot vert baby green beans, with asiago smashed Yukon Gold potatoes.
wine pairing – Numanthia Termes Spanish Red Toro

This Weekend’s Prix Fixe Menu
Amuse – spicy blue crab salad
Starter – panko-tempura soft shell crabs with ginger-ponzu sauce on a bed of Napa Asian slaw and sesame
Entrees – Hawaiian Mako shark or seared Veal Chops
Dessert – Caramel creme brulee – creamy caramel custard with a crisp sugar crust and a homemade gingersnap

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