Hawaiin Mahimahi and Bourbon-Glazed Filet – Specials Sept 24-25

The specials this weekend are so tasty they will make your toes curl back like your first kiss, don’t miss out! The Mahimahi is incredible, the filets are hand-cut from the center, the sauces delicious, and the risotto, well it’s pretty rich and delicious.

I am sorry I had to move the date of the sushi making class. I planned it on my wife’s birthday (sorry Rachel), so I moved it back a week to October 9. It will be a blast, cutting whole fish, making your own rolls, and hey, you get to eat it all too! I already had half the spots fill up this morning, so please call quickly.

Enjoy! – Scott

$8 Sushi – Thursday, September 23
Maki roll of Hawaiian Ahi Tuna, English cucumber, sesame, and spiced eel sauce
Spicy handroll of Maryland blue crab, red pepper, and cucumber
Nigiri of sushi-grade Hawaiian Mahimahi
Shredded Carrot

Specials – Friday, September 24
Soup – Tuscan White Bean and Rosemary
Special – Ultra-fresh, (top sushi-grade) Hawaiian Mahimahi, pan-seared, topped with sesame foam, finished with blood orange beurre rouge sauce, served on a bed of Thai-spiced mashed sweet potatoes with grilled zucchini.
Suggested Wine – Domaine Huet Vouvray (the most wonderful, aromatic Chenin Blanc ever)

Specials – Saturday, September 25
Soup – French Onion with authentic Gruyere
Special – Dry-aged Angus Filet Mignon grilled with a maple-infused Bourbon glaze, served on a bed of Duroc bacon and cheddar risotto, with grilled asparagus.
Suggested wine – Tor Howell Mt Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – wild chanterelle mushroom soup
Starter – Ceviche of Hawaiian Monchong with housemade lemon oil and homemade togarashi-spiced yukon gold potato chips
Entrees – Mahimahi with blood orange beurre rouge OR Bourbon glazed filet mignon with cheddar-bacon risotto
Dessert – Bahama Mama Banana rum cake with vanilla bean creme anglaise

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