Hawaiian Ono, Braised Local Short Ribs – Specials Jan 13-14
I have not finished the Valentine’s Day Menu yet, but we are filling up very quickly. Please make your reservations as soon as possible.
This weekend I have one of my very favorite fishes on the special menu, Ono (which literally means “good to eat” in Hawaiian). This mild, wonderful white fish from Hawaii. We use fish that is so fresh, I almost named it when it arrived today. This dish simply couldn’t be any more enjoyable, and I really hope no one misses out.
We also have a short rib made with locally-raised, grass-fed beef. This delicious cut will be slow braised in red wine and finished with a Gorgonzola-cream sauce alongside white truffle infused mashed Yukon Gold potatoes. It is braising in the kitchen right now, and smells so delicious, that I will be lucky if I can resist eating it all tonight!
Enjoy! – Scott
Special Entrees – Friday and Saturday
Soup – Tuscan White Bean
Special – Hawaiian Ono marinated in mango-chile coulis, wrapped in rice paper and pan-seared, finished with lemongrass beurre blanc, served on a bed of Thai-spiced sweet potatoes with grilled zucchini.
wine pairing – Selbach Riesling Kabinett
Special – Locally-raised, grass-fed beef short rib, slow-braised in red wine with aromatic vegetables and fresh herbs, finished with a gorgonzolla-cream sauce and bourbon-infused bacon lardons, served on a bed of white truffle mashed Yukon Gold potatoes with grilled asparagus.
wine pairing – Casanova di Neri Rosso di Montalcino
This Weekend’s Prix Fixe Menu
Amuse – trout mousse on crostini
Starter – locally-raised quail pan-seared and finished with a pomegranate-chile glaze, served on a bed of creamy polenta
Entrees – seared hawaiian Ono, slow-braised local beef short rib
Dessert – double chocolate bread pudding