A few Reservations remain for our Thanksgiving dinner. Don’t forget the KU game is next weekend, so we will be busier than normal, and I am taking fewer reservations to ensure quality.
Rachel is making holidays pies. Even if you are staying in, you probably don’t want to have to make all 33 different items yourself, and her pies can’t be beat! Order through the bakery.
The last wine dinner of the year will be DeLoach Vineyards of the Russian River Valley. We will host that dinner on December 3.
We have Nantucket Bay scallops featured this weekend on special. If you haven’t had them before, your life isn’t complete. These are like little puffs of awesomeness, sweeter than lobster, with a pure as snow taste. One of my favorite things in the whole world, these treats are only available for a few weeks per year.
Enjoy! – Scott –
Special Entrees – Friday and Saturday
Soup – Tomato and Basil
Special – Nantucket Bay Scallops sauteed with red peppers, spinach, cremini mushrooms, and shallots, tossed with penne pasta in a roasted fennel-cream sauce.
wine pairing: Crossbarn Chardonnay
Special – New Zealand lamb racks grilled and finished with spiced red wine reduction, served with rosemary mashed potatoes with grilled asparagus
wine pairing – Pyren Shiraz
This Weekend’s Prix Fixe Menu
Amuse – Roasted red pepper hummus
Starter – Roasted fresh chanterelle mushroom and thyme risotto with comte cheese and shallots.
Entree – sauteed Nantucket Bay Scallops, grilled New Zealand lamb
Dessert – Chocolate Hazelnut Torte