Grilled Copper River Salmon, Duroc Pork Osso Buco – Specials June 7-8

One of my favorite times of the year is the late spring, for all the wonderful foods that come into season. One of the finest, and most famous, of these spring treats is the wild salmon that are caught from the Copper River.

The Copper River empties into the pristine waters of the Prince William Sound and crosses the state of Alaska with over 300 miles of rushing, cold, and pure water. This is important because a fish can only really taste as fresh and pure as the water it lives in, and the food that it eats. The Salmon that spawn in the Copper River have to be incredibly strong and well fed to make it up the river. For us this means the brightest red, and most richly flavored salmon in the world, available for only a few weeks per year. Don’t miss out.

I just picked up another hog from Craig Good on his immaculate farm near Olsburg where he raises Duroc pork. In my opinion, this is the finest pork, with the best flavor anywhere at any price! The first special I am going to offer is the osso buco, a slow-braised shank that falls from the bone.

To add to the list of incredible ingredients, I am offering a mango salsa with Hawaiian Blue Prawns as the appetizer. Keep an eye out for the lemon thyme shrimp that will return to the menu for the summer next week.

Enjoy! – Scott

Special Entrees – Friday and Saturday
Soup – Tomato Basil
Special – Grilled, wild Copper River Salmon finished with cucumber-dill sauce, served on a bed of grilled fresh corn and Alaskan King Crab risotto.
wine pairing – Lioco Chardonnay

Special – Duroc Pork Osso Buco slow-braised in white wine with aromatic herbs, finished with lemon-parsley gremolata, served on a bed of saffron risotto with grilled asparagus.
wine pairing – Benziger Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – fresh thyme infused lemonade
Starter – mango salsa Blue Prawn cocktail.
Entrees – Grilled Copper River Salmon, Duroc Pork Osso Buco
Dessert – Fresh peach and blueberry crostata served warm with homemade cinnamon iced cream

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