Grilled Swordfish, Truffle Wild Boar – Specials July 30 & 31
The sushi this week is all about the spice, every item on the plate will be a little (but not over the top) spicy. A fun summer treat.
The August wine class is nearly full, so if you are still pondering joining the class, it might be a good idea to sign up soon. It will be a fun learning event!
It’s really only a month away before football season starts here in Manhattan, and that means I have to get all these cold soups and tropical fish dishes out of my system, this weekend promises to have both, and they will be fantastic. If you missed the Loire wine tasting, this is a great second chance to try the fantastic cheeses which will be offered as part of the prix fixe as well as a stand alone appetizer.
As far as the specials go, what can a really add to make them any more enticing? Frilled swordfish with lobster stir fry rice, and black truffle stuffed wild boar chops, it just doesn’t get more delicious than that!
It’s a small step, but for both quality of service and environmental concerns, we have switched to using cloth towels in the restrooms. I think it is a nice touch, and it certainly makes ecological sense. Please let me know what you think when you next visit us!
Enjoy! – Scott
$8 Sushi – Thursday, July 29
Spicy Ahi Tuna, Ungai, avocado, cilantro, red pepper, cucumber
Spicy Handroll of King Salmon, red pepper and cucumber
Spicy Poke of Wlau (hawaiian Escolar) with sesame and ginger
Shredded daikon and chile
Specials – Friday, July 30
Soup – Cream of Wild Mushroom with fresh Morels
Special – Ultra-fresh, Hawaiian Swordfish grilled with ponzu-chile glaze, served on a bed of ginger-lobster-stir fried rice with shiitake mushrooms, mango, Maui onions, and red pepper. served with grilled zucchini.
Suggested Wine – Gysler Silvaner Halbtrocken
Specials – Saturday, July 31
Soup – French Onion with authentic Gruyere
Special – Niagara River wild boar chops stuffed with fresh, Oregon black truffles (and they are incredible) pan-seared, finished with Syrah beuure rouge, served on a bed of roasted shallot mashed Yukon gold potatoes, with grilled asparagus.
Suggested wine – Mas belles Eaux Languedoc Syrah
This Weekend’s Prix Fixe Menu
Amuse – Fire-roasted red pepper and mango gazpacho
Starter – Loire Valley cheese collection.
Entree – Friday – Hawaiian swordfish with ponzu-chile glaze
Entree – Saturday – Black truffle stuffed wild boar chops
Dessert – Chocolate cheesecake with a cappuccino swirl – graham crust, creamy chocolate cheesecake with an espresso-kahlua swirl