Grilled King Crab, Grilled Lamb Chops – Specials Nov 9-10
We have some really fun and super-tasty specials this weekend. I found some delicious Missouri lamb chops and we are grilling those with a mildly spicy saffron-carrot sauce. They will be served with some locally-grown turnips – thank you to Craig and Amy Good (along with the incredible Duroc pork they provide us)!
Or how about some King Crab legs with a pomegranate glaze? I have to tell you that I was just in the mood for some beautiful crab legs when I placed my orders this week.
But please don’t forget about the special appetizer. I received an allocation of tender, sweet-as-candy scallops from Nantucket Bay. I am preparing these with a fire-roasted red pepper-cream sauce and tossing with pasta and fresh peppers. Too good to pass up!
K-State I really want to see us finish the year undefeated, so good luck in these last three games. But please, schedule the Texas game during the day! Between these night games, and the election, I have aged twenty years over the last few weeks!
Special Entrees – Friday and Saturday
Soup – Tomato and Basil
Special – Wild Alaskan King Crab legs grilled with an aromatic pomegranate glaze, served on a bed of wild rice and sweet corn risotto.
wine pairing – Lioco Sonoma Chardonnay
Special – Missouri lamb chops, grilled with a saffron carrot glaze, served on a bed of locally-raised roasted turnips with pan-wilted baby spinach.
wine pairing – Uvaggio Primativo Zinfandel
This Weekend’s Prix Fixe Menu
Amuse – Avocado-buttermilk gazpacho
Starter – Nantucket Bay scallops sauteed with fresh mild peppers, and fire-roasted red pepper-cream sauce and parppadelle pasta
Entrees – grilled King Crab Kegs, Grilled Missouri Lamb Chops
Dessert – Creme Brulee Duo, with Belgian Chocolate creme brulee and Salted Caramel creme brulee
Featured Cocktail – Hanky Panky
Bulliet Rye Whiskey, Carpano Antica Vermouth, Fernet Branca, Orange Twist.