Hawaiian Tombo, Porcini-stuffed Duroc Pork Chop – Specials August 13-14
If you weren’t planning on coming in this weekend, change your plans! If you are on vacation, come on home, the specials are that good this weekend. Whatever you are doing, dinner here is worth rescheduling for!
First, I am featuring two items with the fantastic Duroc pork locally raised by our friends Craig and Amy Good in Olsburg. I’ve said it before, but the pork is so good it will make you think twice about ever eating anything else. The Goods are practically considered rock stars amongst chefs for their incredible, naturally raised Duroc pigs. The special appetizer this weekend (available by itself or as part of the Prix Fixe menu) is a pork terrine slider that I added a blend of spice to, lightly breaded with panko, then pan-seared, finished with roasted red pepper aioli and served as mini sliders on sourdough rolls. A little white bean and Duroc ham casserole is resting to the side of this magnificent creation. It’s an appetizer or a small meal, but definitely not to be missed.
Saturday, I will be taking the rib racks from our Duroc pork and grill them stuffed with Asiago cheese and Porcini mushrooms. A little saffron risotto completes the feel of dining in Milan. I am also serving the entree with kale greens sauteed with homemade pancetta (a cured bacon).
Friday, this week is the peak of the Hawaiian Tombo season. Tombo is a type of Albacore Tuna, and during this short window, the fish is so good that it scores as #1 sushi grade. I am searing this with some mild chiles and finishing it with the avocado gazpacho, which more than a few of you mentioned was your favorite dish I had ever made.
Heck, the complementary amuse is a South African rock lobster salad!
The Leblon dinner is next Wednesday, and I only have a few spots remaining for this great event (the menu is available on our website). The wine class is sold out (sorry).
Enjoy! – Scott
$8 Sushi – Thursday, August 12
Tobiko inside-out roll with spicy lobster, fresh mango, cilantro, red pepper and avocado
Maki roll of tamago, marinated portobello mushroom, red pepper, avocado and chives
Handroll of unagi with red pepper, cucumber and chives
Shredded carrot and chile
Specials – Friday, August 13
Soup – Tomato and Basil
Special – Ultra-fresh, 1# grade Hawaiian Tombo pan-seared with chile crust and finished with avocado gazpacho, served on a bed of mango-cilantro-stir-fried sushi rice and grilled zucchini.
Suggested Wine – Rocca del Principe Fiano di Avellino
Specials – Saturday, August 14
Soup – French Onion with authentic Gruyere
Special – Locally-raised Duroc pork chop stuffed with porcini mushrooms and asiago cheese, served on a bed of saffron risotto and kale sauteed with homemade pancetta.
Suggested wine – Les Pensées de Pallus Chinon (Cabernet Franc)
This Weekend’s Prix Fixe Menu
Amuse – Spicy Rock Lobster salad on mango with cilantro
Starter – Duroc Pork slider with white bean casserole
Entree – Friday – Hawaiian Tombo with avocado gazpacho
Entree – Saturday – Porcini-Asiago stuffed Duroc Pork Chop
Dessert – Blueberry-Peach Crostata – a hand-formed, rustic, warm, Italian pastry, filled with fresh blueberries, and locally-grown fresh peaches, served with cinnamon ice cream