Hawaiian Sea Bass, American Bison – Specials Nov 19-20
We will OPEN AT 4PM THURSDAY so that those going to the game will have a little extra time.
Only ONE WEEK LEFT BEFORE THANKSGIVING. Even with the extra space this year, we are filling up very quickly, I have an ad in the Sunday paper and we usually fill up shortly after that. I have been down to the Good Shepherd Farm, and the turkeys look amazing! Naturally raised on a farm near Hesston, these Bronze turkeys are the best you will ever have!
NEW BAR MENU is out today. I think you will be amazed and delighted with the hand-crafted cocktails we have designed, many include ingredients we have made in house. I don’t buy Roses lime, I make my own, that’s how you make a great Gimlet. Be sure to ask about our CLASSIC MENU, in it we have all of the most classic cocktails in history, and you can find some fun drinks from the 1820s!
GREAT SPECIALS THIS WEEKEND. Friday, I have Hapu’upu’u also known as Hawaiian Sea Bass. Hard to find outside the islands, this delicious fish is as wonderfully rich and yet delicate to eat, as it is to try and say. Make certain to ask your server to repeat the name several times. I also have some fantastic American Bison, raised locally that I am taking a decidedly Eastern style to. I think you will really enjoy the full-bodied flavors, perfect with just a little snow falling outside!
Enjoy! – Scott
$8 Sushi – Thursday, November 18
Spicy Ahi Tuna Handroll with Diakon sprouts
Nigiri of Hawaiian Sea Bass Hapu’upu’u and lemon
Sesame-crusted maki roll of spicy Jumbo Lump Maryland Blue Crab
Shredded carrot and spicy shoyu dipping sauce
Specials – Friday, November 19
Soup – roasted butternut squash
Special – Hapu’upu’u (Hawaiian Sea Bass) grilled with a miso-lemongrass-ginger glaze, finished with cilantro pesto and red chilie sauces, served on a bed of lemon-parsley risotto, with grilled zucchini.
wine pairing – Nikolaihof Gruner Veltliner
Specials – Saturday, November 20
Soup – French Onion with authentic Gruyere
Special – Locally-raised American Bison filet mignon grilled with a greek yogurt-garlic-cardamom marinate, served on a bed of roasted pumpkin-orange zest-spring-spiced onion couscous, with grilled asparagus.
wine pairing – Tor Howell Mt Cabernet Sauvignon
This Weekend’s Prix Fixe Menu
Amuse – roasted red pepper gazpacho
Starter – hudson valley foie gras pate with herbs de provence, red wine poached pear, and toasted ciabatta
Entrees – lemongrass glazed Sea Bass, marinated American Bison
Dessert- caramel macchiato creme brulee