Grilled Mako Shark, Coffee-Bourbon glazed Lamb, Specials April 1 & 2

We had to delay the sushi dinner for two weeks due to the events in Japan, sushi supplies are a little limited this week and prices are high. We expect to reschedule the dinner later, and we will still have sushi on the menu.

It seems that every time I think spring has finally arrived, we somehow have snow in the forecast again. I guess speculating on the weather is about as pointless as betting on a top-seated NCAA team to be in the final four.

Great specials this weekend featuring Mako Shark and Kajiki Marlin from Hawaii and locally-raised rack of lamb.

Enjoy! – Scott

Sushi – Thursday, March 31
red tobiko crusted inside out maki roll of spicy salmon with cucumber
golden maki roll with smoked salmon, wasabi cream cheese, roasted red peppers, and grilled asparagus
Nigiri of Hawaiian Kajiki (Blue Marlin)

Specials – Friday, April 1
Soup – Sweet potato and chipotle with honey roasted cashews
Special – Ultra-fresh, Hawaiian Mako Shark grilled with a homemade teriyaki glaze, finished with an orange-red chile salsa, served on a bed of ginger-spiced mashed potatoes, with grilled zucchini.
wine pairing – Huet Demi Sec Vouvray (Fantastic Chenin Blanc)

Specials – Saturday, April 2
Soup – French Onion with authentic Gruyere
Special – Locally-raised lamb rack, marinated in espresso and bourbon, pan-seared and served on a bed of couscous with grilled vegetables and pan-wilted baby spinach.
wine pairing – Failla Sonoma Coast Pinot Noir

This Weekend’s Prix Fixe Menu
Amuse – Fresh Green Apple soda
Starter – Crudo of Hawaiian Kajiki (Blue Marlin) with blood orange gastric, cilantro oil, mixed greens and crispy noodles
Entrees – Grilled Mako Shark and coffee-bourbon glazed lamb chops
Dessert – White Chocolate Cream Cheese Mousse with homemade gingersnaps and fresh strawberries

Featured Cocktail – Corpse Reviver No 2
aviation oregon gin, lillet blanc, cointreau, lemon juice, absinthe lined cocktail glass.

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