Silver Oak Wine Dinner – October 28

October 21st, 2014

We are excited to announce that Tiffany Frazer, of Silver Oak Cellars, will be hosting a wine dinner on October 28 at 7pm. We will pour both the Alexander Valley and the Napa Valley Cabernet Sauvignons from Silver Oak. We also serve wine from Twomey, the non-Cabernet Sauvignon winery of Silver Oak Cellars in the Napa Valley. The wines are just as fantastic and just as rare. The dinner will be limited to 28 guest, and will sell out quickly. This dinner really is a special treat that you will not want to miss out on.

- Amuse –
Idaho Smoked Trout Mousse

- First Course -
baby arugula salad with lemon citronette, grilled artichokes, grilled prawns
Silver Oak Twomey Napa Valley Sauvignon Blanc

– Entree –
pan-seared kansas angus filet mignon finished with pumpkin-butter sauce
and fried sage leaves, served on a bed of fresh green beans sauteed
with pancetta and spanish red peppers.
Silver Oak Alexander Valley Cabernet Sauvignon
Silver Oak Napa Valley Cabernet Sauvignon

- Cheese -
quadrello di bufala, ripened water buffalo milk cheese from italy
smoked heirloom tomato jam, spiced pecans
Silver Oak Twomey Anderson Valley Pinot Noir

- Dessert –
french apple tart – sweet pastry crust filled with almond cream
and caramelized heirloom apples

Silver Oak Wine Dinner will be limited to twenty eight guests
128- per guest – reservations only

Specials for the weekend of October 3 and 4

October 2nd, 2014

We have some great specials this weekend! I was feeling especially hungry when I wrote these, so I’m certain the portion sizes will be large and the food delicious!

This is the very last time we will be able to get wild salmon this year. I have beautiful Sockeye Salmon from the Columbia River and since it’s the last time I decided to make it cedar planked (which is totally delicious, but also a total pain).

I also have some wonderful Ribeye steaks that I will grill with a homemade butter that includes roasted garlic and fresh herbs. Served on a bed of potatoes, carrots, and other roasted root vegetables, this one is sure to be hearty and awesome.

The special appetizer is a dish of wild scallops scampi with fresh vegetables, the soup is the fan favorite French Onion, and even the oysters are special coming from Wildcat Cove in Washington! As well as the very popular, incredible blueberry-peach crostata.

Also, I would like to wish my wife Rachel a Happy Birthday today!

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – French Onion with Gruyere
Special – Cedar Plank, wild Sockeye Salmon from the Columbia River, grilled with maple-soy glaze, served on a bed of chive mashed potatoes with grilled asparagus.
wine pairing: Grochau Cellars Oregon Pinot Blanc

Special – Kansas Angus Ribeye Steaks grilled with roasted garlic and fresh herb butter, served with roasted root vegetables and grilled asparagus.
wine pairing – Pride Mountain Merlot

This Weekend’s Prix Fixe Menu
Amuse – roasted cremini mushrooms with balsamic
Starter – Georges Bank bay scallops scampi primavera – sauteed with shallots, red peppers, red onions, garlic carrots, and broccoli.
Entree – Cedar Plank Salmon, Grilled Ribeye Steak
Dessert – Blueberry-Peach Crostata with Cinnamon ice cream

Specials for the weekend of September 19 and 20

September 18th, 2014

Along with the beautiful weather this time of year brings, there is also some sadness on my part. This marks the end of the summer growing season for most vegetables, and the end of the wild salmon season. Fortunately, we were able to get at least one last shipment of Alaskan King Salmon, and it is going to be wonderful. Don’t miss out, you won’t be able to make it all the way to the spring without at least one more dinner of wild salmon!

The new Featured Drink Menu is out, please come in and check out our new creations.

We are excited about the game this evening, and welcome all of you who are joining us from out of town this weekend.

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Roasted Zucchini
Special – Grilled, wild, Alaskan King Salmon finished with lemon-thyme glaze, served on a bed of fresh herb risotto with grilled asparagus and sauteed wild Chanterelle mushrooms.
wine pairing: Crossbarn Russian River Chardonnay

Special – Kansas Angus filet mignon grilled with Bourbon-peppercorn glaze, served on a bed of herbed goat cheese and bacon mashed red potatoes with grilled asparagus.
wine pairing – Pride Mountain Merlot

This Weekend’s Prix Fixe Menu
Amuse – Crab mousse on cucumber
Starter – fresh, wild Chanterelle mushroom risotto with shallots and thyme
Entrees – Grilled King Salmon and Grilled Filet Mignon
Dessert – Whiskey Pie with Tipsy Berries

This Week’s Lunch Specials

Grilled Cheese – Smoked gouda, gruyere, carmelized onions,
and pickled ramps on Marble rye served with a cup of tomato basil soup

Pork and Apples – shaved Coppa, crab apple mint jelly, Green Island Danablu cheese, country Dijon mustard with mixed greens on WheatFields ciabatta bread

Specials for the weekend of September 5 and 6

September 4th, 2014

Some beautiful Alaskan King Salmon was made available to us this weekend, and there was no way I could pass that up. I love wild salmon from cold, clean waters. The fish is super-fresh, rich, and tasty. Perfect on the grill.

I couldn’t let the fish take all the spotlight this weekend though. I have delicious Kansas Angus filet mignon finished with Danish blue cheese and wild mushroom mashed potatoes.

It sounds like the weather might actually cool down this weekend. A dinner or just drinks on our patio is the perfect way to celebrate the change in seasons!

Enjoy! – Scott -

Special Entrees – Friday and Saturday
Soup – Fire Roasted Red Pepper
Special – Grilled Alaskan King Salmon with balsamic-red pepper glaze, served on a bed of wild rice risotto with grilled asparagus
wine pairing: J Estate Russian River Valley Chardonnay

Special – Kansas Angus filet mignon grilled with Danish blue cheese-chive dressing, shiraz reduction, served on a bed of roasted wild mushroom mashed red potatoes with grilled asparagus.
wine pairing – Tikal Malbec Argentina

This Weekend’s Prix Fixe Menu
Amuse – roasted red pepper hummus crostini
Starter – Scallops with saffron-vanilla-cream sauce on a bed of pan-wilted baby spinach
Entrees – Grilled Alaskan King Salmon and Grilled Kansas Filet
Dessert – Mississippi Mud Pie – dark chocolate fudge torte layered with chocolate mousse and whipped cream

This Week’s Lunch Specials
The Matty Melt – Hand-ground patty of bacon and beef tenderloin, caramelized onions, melted gruyere, topped with pickled tomato slaw, house made ketchup and beer mustard on marble rye.
Farmer’s Market Tomato Pasta – penne tossed with a tomato beurre blanc, topped with basil and heirloom tomatoes.

Specials for the weekend of August 22-23

August 22nd, 2014

You will not want to miss out on the Alaskan Halibut this weekend. I may not be able to run Halibut from the cold and clean Alaskan waters again this year as the season is coming to a close. The fish is a beautiful, snow white color with wonderful, fresh flavors.

Or perhaps you would prefer the Certified Black Angus beef short ribs that we slow-braised in Barbera red wine with aromatic herbs and spices. Either way, the entree specials are awesome.

The special appetizer this week is cast iron-seared, fresh Brussels sprouts caramelized with balsamic and bacon. Yum!

LOBSTER RAVIOLI IS BACK! Our baked two color lobster ravioli with the to-die-for tomato-crab-cream sauce is back on the menu starting this weekend.

Enjoy! – Scott -

Special Entrees – Friday and Saturday
Soup – Tomato and Basil
Special – cornmeal-crusted and pan-seared Alaskan Halibut finished with sauteed fresh pea sprouts, served on a bed of crawfish and English pea risotto.
wine pairing: Grouchau Cellars Pinot Blanc Oregon

Special – Kansas Certified Black Angus beef short ribs slow-braised with red wine, spices and aromatic herbs, served on a bed of saffron risotto with grilled asparagus
wine pairing – Chateau Pesquie Cotes du Rhone Village

This Weekend’s Prix Fixe Menu
Amuse – chilled carrot and saffron soup
Starter – cast iron caramelized Brussels sprouts with bacon
Entrees – seared Alaskan Halibut and Braised Short Ribs
Dessert – Stilton Cheesecake

This Week’s Lunch Special
Our lunch special this week is The Country Club. A grilled chicken breast with green goddess dressing, pickled onions and spinach on Wheatfields Ciabatta. A great refreshing summer sandwich.

Specials for the weekend of August 15 and 16

August 15th, 2014

The specials this weekend are really not to be missed!

The soup is an all time fan favorite, the lobster bisque. For a special appetizer I am making crispy risotto cakes with baby spinach, cremini mushrooms, and prosciutto. I created a new item with the sea scallops on a bed of penne in a smoked gouda sauce. We also have locally-raised Duroc pork chops from the Good’s farm combined with fresh grilled peaches. Rachel’s lemon dessert will be the perfect end to the meal. You pretty much need the whole prix fixe this weekend! The oysters from Vancouver Island are even a treat this weekend.

LOBSTER RAVIOLI IS BACK! Our baked two color lobster ravioli with the to-die-for tomato-crab-cream sauce is back on the menu starting this weekend.

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Lobster Bisque
Special – Grilled Georges Bank Scallops on a bed of penne pasta tossed with smoked gouda cream sauce, cremini mushrooms, baby spinach, and mixed sweet peppers.
wine pairing: Grouchau Cellars Pinot Blanc Oregon

Special – Locally-raised Duroc pork chop grilled with balsamic glaze, with grilled O’Henry peaches, served on a bed of shaved Brussels sprouts in apple cider.
wine pairing – Chateau Pesquie Cotes du Rhone Village

This Weekend’s Prix Fixe Menu
Amuse – chilled carrot and ginger soup
Starter – prosciutto, baby spinach, and cremini mushroom crispy risotto cakes on a bed of tomato-fennel sauce
Entrees – Grilled scallops and gouda, and grilled pork chops
Dessert -Lemon Truffle Tart with Rasberry coulis and chantilly cream

This Week’s Lunch Special
Beer and Bologna – Hot sandwich, local bologna, house-made mustard, pickle slaw, honey aioli, mixed greens, Wheatfields Ciabatta bread

Specials for the weekend of August 1 and 2

August 1st, 2014

Just a few weeks remain until the kids have to return to school. Enjoy these last few weeks of freedom, and treat yourself to a nice dinner out.

Our friend, Mary Todd, brought Rachel some delicious Seckel pears. To spread the love, she is poaching them in honey and moscato and serving them with french cream and gingersnap crumbles..don’t miss out!

Locally-raised tomatoes, corn, lamb, and pears are all on the menu this weekend!

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – African Peanut Soup

Special – Grilled Wester Ross Salmon with mole glaze, finished with locally-raised corn-tomato salsa, served on a bed of fire-roasted green chile polenta with cheddar and grilled zucchini.
wine pairing: Hexamer Riesling Spatlese

Special – Locally-raised lamb keebabs grilled with yogurt-mild curry glaze, served on a bed of Moroccan couscous with grilled vegetables and Medjool dates.
wine pairing – Pyren Shiraz

This Weekend’s Prix Fixe Menu
Amuse – balsamic roasted cremini mushrooms
Starter – Bourbon peaches on herbede goat cheese crostini
Entrees – Grilled Wester Ross Salmon and Grilled Lamb Keebabs
Dessert – Honey Poached Seckel Pears with French Cream and gingersnap crumbles

This Week’s Lunch Special
The Lunch special this week is a Smoked Pork Shoulder served with a house made BBQ sauce, pickled corn relish and cole slaw on locally baked ciabatta bread.

Week of 7-29 Lunch Special

July 29th, 2014

Stop by and check out our lunch special this week. Smoked Pork Shoulder with house made BBQ sauce, pickled corn relish and cole slaw on locally baked ciabatta bread. We are open for Lunch Tuesday through Saturday, 11am-2pm.

Specials for the weekend of July 18 and 19

July 24th, 2014

It is going to be way too hot this weekend for you to even think about cooking at home. After you take your kids to the fair, the only way to relax is to eat here. Let us do the cooking and cleaning!

The specials this weekend are all-American inspired with all-American ingredients. The first of the season Alaskan Halibut is amazing, really special stuff that you will not want to miss. The steaks are outstanding with a glaze I made by reducing a pitcher of Manhattan cocktails down to a cup of sauce. I also have local sweet corn and Alaskan King Crab risotto for the appetizer. I am certain you will want to come in twice this weekend to try both specials!

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Spanish Gazpacho

Special – Pan-seared Alaskan Halibut finished with locally-raised pickled corn and red pepper salsa, served on a bed of cheesy grits (made with Weibe Cheddar from Kansas), and fire-roasted red pepper and cider puree.
wine pairing: Hexamer Riesling Spatlese

Special – Kansas Black Angus KC Strip grilled with “Manhattan” glaze (a reduction of Bourbon, Vermouth, and Angostura) finished with a fresh dark cherry, served on a bed of bacon-cheddar mashed red potatoes with grilled asparagus.
wine pairing – Pride Merlot

This Weekend’s Prix Fixe Menu
Amuse – white bean and truffle puree with garlic crouton
Starter – Alaskan King Crab and fresh sweet corn risotto
Entrees – Pan-seared Alaskan Halibut and Grilled KC Strips
Dessert – Colorado Peach Bread Pudding

This Week’s Lunch Special
Sopressata Salami, grilled and garlic marinated artichokes, brined banana peppers, roasted and sweet pickled red peppers, Parmesan, Italian vinaigrette, and mixed greens on Wheatfields Ciabatta.

Weekly Lunch Special July 22

July 22nd, 2014

Come by and check out our sandwich special for this week! Sopressata Salami, grilled and garlic marinated artichokes, brined banana peppers, roasted and sweet pickled red peppers, Parmesan, Italian vinaigrette, and mixed greens on Wheatfields Ciabatta. We will be featuring this sandwich all week so be sure to come in and give it a try!!