Ginger-glazed Walu, Dijon Lamb Chops – Specials Aug 27-28

NEW MENU ITEMS THIS WEEK!

Seared foie gras with cherries poached in port wine and pistachios
Duroc pork terrine sliders with Dijon aioli and black eyed peas
Three cheese and fresh black truffle Mac N Cheese
Ahi Tuna maki sushi roll – now available every day
Slow-braised rabbit with Dijon-cream sauce on spatzle
Seared Ahi Tuna finished with avocado-buttermilk gazpacho
S’mores for grownups, graham crust, boozy chocolate mousse, homemade marshmallows

Enjoy! – Scott

$8 Sushi – Thursday, August 26
Nigiri of Hawaiian Ahi Tuna
Nigiri of New Zealand King Salmon
Nigiri of Hawaiian Escolar – Walu
Shredded Carrot

Specials – Friday, August 27
Soup – Cream of Wild Mushroom
Special – Ultra-fresh, Hawaiian Walu (Escolar) grilled with a lemongrass-ginger glaze, finished with red curry sauce, served on a bed of thai-spiced mashed sweet potatoes and grilled zucchini.
Suggested Wine – Domaine Hu√ęt le Haut-Lieu Vouvray
(okay, yes it this is a really difficult wine to say, but this is one of my very favorite wines from anywhere in the world, and perfect for “just a little spicy” dishes like this!)

Specials – Saturday, August 28
Soup – French Onion with authentic Gruyere
Special – Locally-raised , grass-fed Lamb Chops, grilled with a dijon-honey-pistachio crust, finished with Greek yogurt-spinach sauce, served on a bed of saffron-turmeric -spiced basmati rice and grilled asparagus.
Suggested wine – Tor Cimarossa Howell Mt Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – Chilled coconut-lemongrass soup with cilantro
Starter – Lavender-marinated duck carpaccio
Entree – Friday – Grilled Hawaiian Walu
Entree – Saturday – Grilled dijon-honey-pistachio crusted lamb
Dessert – Peaches and Cream Tart – gingersnap crust filled with mascarpone cream and topped with fresh O’Henry peaches

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