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


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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