Mero Sea Bass and Cervena Venison – Specials Dec 17 and 18
The specials this weekend are going to be spectacular! I house-cured some trout and I am serving it with white truffle vinaigrette as a special appetizer. This dish can also be ordered seperately from the Prix Fixe. I also have some fresh Venison with fresh Black Trumpet Mushrooms (really yummy). And Mero Sea Bass from Hawaii.
If you haven’t had Mero before, it is simply an incredible fish! Mero is a sustainably fished, wild-caught off the Hawaiian Islands, and a member of the Grouper family. What makes is so special is that is lives in ultra-pure waters and eats a diet of almost entirely shellfish such as crab and shrimp. This diet is so rich that the fish takes on those flavors, and it tastes of rich king crab with the texture of sea bass! This stuff is amazing and rarely found outside of Hawaii. You do not want to miss this one!
Enjoy! – Scott
$8 Sushi Appetizer – Thursday, Dec 16
Poke of Maine Scallops with sesame
Spicy King Salmon with daikon sprouts on cucumber battleship
Inside out roll of unagi, cucumber, avocado, red pepper, cilantro, wrapped with Hawaiian Ahi tuna
Shredded carrot and spicy shoyu sauce
Nigiri of Hawaiian Ahi
Specials – Friday, December 17
Soup – Curried Carrot Soup
Special – Hawaiian Mero Sea Bass, pan-seared and glazed with a ponzu-brown butter sauce, finished with crispy leeks, served on a bed of roasted fennel-Yukon gold potato puree and pan-wilted baby spinach.
wine pairing – Rocca del Pincipe Fiano White
Specials – Saturday, December 18
Soup – French Onion with authentic Gruyere
Special – Cervena Venison rack, pan-seared and finished with sauteed fresh Black Trumpet mushrooms with shallot, thyme and Madeira, served on a bed of chowder of wild rice and roasted corn, with grilled asparagus.
wine pairing – Robert Biale Napa Ranches Zinfandel
This Weekend’s Prix Fixe Menu
Amuse – deviled quails egg with pickeld shallots
Starter – house-cured maine trout on a bed of baby arugula with white truffle vinaigrette, raddish, kalamta olives, and goat cheese.
Entrees – Mero Sea Bass with ponzu-brown butter glaze, and Venison with black trumpet mushrooms
Dessert – Red Hot Velvet Cake with cinnamon buttercream frosting, served with homemade buttermilk ice cream
Featured Cocktail – Hot Toddy
powers irish whiskey, raw sugar, lemon slice, cloves, cinnamon, hot water. – part of our “classic collection”