Valentine’s Day Specials – Gluten Free and Vegetarian Options

four course prix fixe menu 68-

Amuse Bouche

avocado gazpacho with american sturgeon caviar (no caviar on vegetarian option)

- Appetizer (please select one) -

fresh, Oregon black truffle risotto, on a bed of pan-wilted baby spinach, finished with porcini mushroom mousse (vegetarian and gluten free)
-
Cantonese lobster spring roll with orange-chili sauce (vegetarian with double vegetables and no lobster)
-
Root Beer-braised, locally-raised, pork belly with cheddar polenta (gluten free)

- Entree (please select one) -

Grilled Kansas filet mignon, finished with brandy-peppercorn-cream sauce, served on a bed of fingerling potatoes mashed with duroc bacon, aged cheddar and chives, with grilled asparagus (gluten free, vegetarian with roasted portobellos instead of filet)
-
Pan-seared Georges Bank Sea Scallops with maple-bourbon glaze, served on a bed of wild mushroom risotto, with grilled asparagus. (gluten free, vegetarian with cremini mushrooms instead of scallops)

- Dessert (please select one)

Raspberry and White Chocolate Mousse Parfait (vegetarian and gluten free)
-
Valentine’s Day Open 11am to 11pm
only the prix fixe menu will be offered on Valentine’s Day
prix fixe menus may be split for a charge of four dollars, prix fixe menu is discounted ten dollars before 5pm
each Valentine’s Day diner must order an entrée

the special entrees will also be offered all weekend

Reservation are strongly suggested

This week we put out a new bar menu with some amazing featured drinks. We have worked to get some really interesting spirits and are finding exciting ways to utilize them!

Be certain to check out the upcoming events! We will open an hour early on February 13 for those attending the basketball game. Valentine’s Day is quickly filling up, even early and late. Mardi Gras is super-early this year, and we will once again be offering Ramos Gin Fizz and Cajun Specials. And we will finish the month with a Sushi Dinner on the 23rd.

Information for Valentine’s Day: We are open 11am to 11pm, but will be busiest in the evening. If you are looking for a more relaxed meal, how about coming in for lunch or an early dinner? I will send out an e-mail on Saturday offering a discount to e-mail readers of ten dollars per prix fixe meal for those who dine before 5pm!

That’s what is coming up, but don’t forget about this weekend! I have some fantastic lamb racks that I am featuring with wild mushroom risotto, and I will also offer Walleye with almond crust and fresh vegetables. I have a pretty tasty special appetizer too.

AND I put out a few new menu items this week. A smoked trout mousse appetizer and a new spin on our duck with apple brandy.

Enjoy! – Scott

Special Entrees – Friday and Saturday
Soup – Moroccan-spiced chickpea soup
Special – Ultra fresh, Minnesota Walleye pan-seared with an almond crust finished with whole grain dijon-lemon-cream sauce, served on a bed of chive mashed yukon gold potatoes and grilled asparagus. wine pairing – Casa Lapostolle Chardonnay

Special – Pan-seared rack of lamb chops finished with an aromatic pan sauce with fresh rosemary and orange, served on two wild mushroom risotto cakes with grilled asparagus. wine pairing – Honig Napa Valley Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – Chilled English Pea Soup
Starter – Maple-Bourbon house-cured smoked salmon with dill aioli sauce, lemon oil, capers, shallots, and rye crostini
Entrees – Almond-crusted Walleye, Aromatic sauce lamb rack
Dessert – Dulce de leche cheesecake

Tonight we are kicking off a new bar menu. Lots of new spirits on our already insanely extensive list.

perhaps try a Black Flip, a dark rum drink inspired by the flips consumed in Colonial America

or Toasting the Devil, a blend of rums and citrus
finished with a flaming lime shell

or a Hemingway Daiquiri, a forgotten classic cocktail created for the classic author and served to him nearly daily at el Foridita in Havana

or maybe even the Sows n’Roses a twist on the old fashioned cocktail with a Bacon-infused Bourbon!

And many more. So come join use for a drink!

With the unusually warm weather this weekend, I opted to run a lighter and fresher menu with a mild tropical theme. I hope that works for you. It sure sounded delicious to me!

We are likely to fill up every spot for Valentine’s Day in the next ten days or so. I might suggest that if you are really looking for a little quieter and more romantic night out, the previous Sunday and Monday would be even better for you. We’ll be running similar specials on those days as well.

Enjoy! – Scott

Special Entrees – Friday and Saturday
Soup – Roasted Butternut squash with chipotle
Special – Ultra fresh, Georges Bank Sea Scallops grilled with a tamarind glaze, finished with red pepper salsa, served on a bed of mango-cilantro risotto cakes and grilled zucchini.
wine pairing – Trimbach Gewurztraminer Alsace

Special – Pan-seared Long Island duck breast with apricot-ginger glaze, served on a bed of saffron-infused basmati rice with pistachios, served with grilled mixed vegetables
wine pairing – Wilakenzie Single Vineyard Pinot Noir

This Weekend’s Prix Fixe Menu
Amuse – Passion Fruit agua fresca
Starter – Spicy Lobster Spring Rolls with cilantro, fresh shredded vegetables, rice noodles, and orange-chile sauce
Entrees – Tamarind Glazed Scallops, Apricot Ginger Duck
Dessert – Lemon Custard Cake, served with a crisp almond tuille and fresh berries.

four course prix fixe menu 68-

Amuse Bouche

avocado gazpacho with american sturgeon caviar

- Appetizer (please select one) -

fresh, Oregon black truffle risotto, on a bed of pan-wilted baby spinach, finished with porcini mushroom mousse
-
Cantonese lobster spring roll with orange-chili sauce
-
Root Beer-braised, locally-raised, pork belly with cheddar polenta

- Entree (please select one) -

Grilled Kansas filet mignon, finished with brandy-peppercorn-cream sauce, served on a bed of fingerling potatoes mashed with duroc bacon, aged cheddar and chives, with grilled asparagus
-
Pan-seared Georges Bank Sea Scallops with maple-bourbon glaze, served on a bed of wild mushroom risotto, with grilled asparagus.
-
Slow-roasted. locally-raised cornish hen finished with sauteed fresh
chanterelle mushrooms, thyme, and shallots, served on a bed of
wild rice risotto with red pepper and grilled corn.

- Dessert (please select one)

Tiramisu Cheesecake
-
Raspberry and White Chocolate Mousse Parfait
-
Belgian Chocolate Cake with Chocolate Hazelnut Mousse

vegetarian and gluten free options available

Valentine’s Day Open 11am to 11pm
only the prix fixe menu will be offered on Valentine’s Day
prix fixe menus may be split for a charge of four dollars
each Valentine’s Day diner must order an entrée

the special entrees will also be offered all weekend

Reservation are strongly suggested

I have not finished the Valentine’s Day Menu yet, but we are filling up very quickly. Please make your reservations as soon as possible.

This weekend I have one of my very favorite fishes on the special menu, Ono (which literally means “good to eat” in Hawaiian). This mild, wonderful white fish from Hawaii. We use fish that is so fresh, I almost named it when it arrived today. This dish simply couldn’t be any more enjoyable, and I really hope no one misses out.

We also have a short rib made with locally-raised, grass-fed beef. This delicious cut will be slow braised in red wine and finished with a Gorgonzola-cream sauce alongside white truffle infused mashed Yukon Gold potatoes. It is braising in the kitchen right now, and smells so delicious, that I will be lucky if I can resist eating it all tonight!

Enjoy! – Scott

Special Entrees – Friday and Saturday
Soup – Tuscan White Bean
Special – Hawaiian Ono marinated in mango-chile coulis, wrapped in rice paper and pan-seared, finished with lemongrass beurre blanc, served on a bed of Thai-spiced sweet potatoes with grilled zucchini.
wine pairing – Selbach Riesling Kabinett

Special – Locally-raised, grass-fed beef short rib, slow-braised in red wine with aromatic vegetables and fresh herbs, finished with a gorgonzolla-cream sauce and bourbon-infused bacon lardons, served on a bed of white truffle mashed Yukon Gold potatoes with grilled asparagus.
wine pairing – Casanova di Neri Rosso di Montalcino

This Weekend’s Prix Fixe Menu
Amuse – trout mousse on crostini
Starter – locally-raised quail pan-seared and finished with a pomegranate-chile glaze, served on a bed of creamy polenta
Entrees – seared hawaiian Ono, slow-braised local beef short rib
Dessert – double chocolate bread pudding

I hope that all of you fortunate enough to be traveling to the Cotton Bowl have a safe and enjoyable time!

I had some request for Italian specials this weekend. I’m certain that these MASSIVE prawns (two count, yes two shrimp per pound), or white veal Osso Buco will make for exciting and delicious entrees.

And after last year’s freezing temperatures, this January is downright hot! Come on out to dinner and enjoy the nice weather.

Enjoy! – Scott

Special Entrees – Friday and Saturday
Soup – Asparagus with creme fraiche
Special – grilled ultra-jumbo prawns (more like small lobsters than shrimp!) with sun-dried tomato pesto, served on a bed of Tuscan white beans with grape tomatoes, pan-wilted baby spinach, and rosemary oil.
wine pairing – First Drop Arneis

Special – milk-fed veal osso buco, slow-braised in white wine with aromatic vegetables and fresh herbs, served on a bed of saffron risotto with grilled asparagus
wine pairing – Casanova di Neri Rosso di Montalcino

This Weekend’s Prix Fixe Menu
Amuse – fire-roasted green chili gazpacho
Starter – fresh, oregon black truffle risotto with porcini foam and pan-wilted spinach
Entrees – grilled prawns with tomato pesto, veal osso buco
Dessert – traditional tiramisu

Featured Cocktail – Classic Manhattan
bulleit rye whiskey, homemade aromatic bitters, vya sweet vermouth, house-brandied cherries

This weekend is really special to us. It’s a wonderful time of the year, the weather looks like it will be allright, and we have some fantastic specials for your visiting families to enjoy with over the holiday weekend.

I love morels and asparagus, especially when paired to a wonderful California Halibut, and the Duroc ham is unbeatable. We are offering fresh, homemade eggnog all weekend, and for my dad I am making his favorite dish in the world traditional oyster stew!

For Christmas, we are proud to offer locally-cured Heritage Breed Duroc Hams. These pigs were raised locally by Craig and Amy Good on their pristine farm located outside of Olsburg, Kansas. The Goods are wonderful friends of our restaurant, and we believe they produce the finest pork in the world!

Merry Christmas and Happy Holidays!

Enjoy! – Scott

Specials – Friday, December 23
Soup – Traditional Oyster Stew
Special – Ultra fresh, California Halibut lightly floured and pan-seared, finished with morel mushrooms, asparagus and Madeira-cream sauce, served on a bed of chive mashed potatoes with pan-wilted baby spinach.
wine pairing – J Russian River Chardonnay

Specials – Saturday, December 24
Special – Locally-raised, Duroc ham roasted with maple-bourbon-spice galze, served on a bed of herb-roasted red potatoes and sauteed green beans with shiitake mushrooms
wine pairing – Durrigutti Malbec

This Weekend’s Prix Fixe Menu
Amuse – Roasted Red Pepper Gazpacho
Starter – Traditional Oyster Stew
Entrees – pan-seared California Halibut, grilled Duroc Ham Steaks
Dessert – Spiced Apple Cake with eggnog creme anglais

Wednesday, December 21

Four Sparkling Wines and Champagne
Paired with Appetizers

Wine Tasting is available anytime that evening

- Menu -

Grilled Calamari with Fire-Roasted Red Pepper Concasse
Poema Brut Cava – Penedes, Spain

Delice de Bourgogne cheese double cream
Schramsberg Blanc de Blancs – Napa Valley

Spicy homemade Yukon Gold potato chip
with Maytag Blue Cheese
Ruinart Brut Rose’ – Champagne, France

Almond Financier with Raspberry Compote
Marco Negri Moscato d’Asti

$38- per person, reservations required

New Year’s Eve Specials 2011

we will be offering a prix fixe menu only,
with multiple options for each course.
four course prix fixe menu 68-

Amuse Bouche

deviled quail’s egg with
american sturgeon caviar

- Appetizer (please select one) -

lobster and sweet pea risotto with cold water atlantic lobster,
fresh english sweet peas, and saffron
-
mixed wild mushroom soup with focaccia croutons
-
locally-raised five spice duck confit on a bed of cider-braised
shaved brussels sprouts and cranberry-port marmalade

– Entree (please select one) -

kansas-raised black angus filet mignon grilled and finished with wild morel mushrooms in maderia-cream stock, served on a bed of white truffle mashed yukon gold potatoes and grilled asparagus
-
fresh rosemary skewered, diver caught, georges bank sea scallops, pan-seared and served on a bed of fire-roasted red pepper risotto, with grilled zuchini
-
young game hen braised with lemon-thyme glaze, served on a bed of wild rice risotto with red peppers, grilled corn, and fresh basil, grilled asparagus

- Dessert (please select one) –

triple chocolate mousse cake
-
eggnog cheesecake with gingersnap crust
-
raspberry and prosecco gelee

vegetarian and gluten-free options available

prix fixe and tasting menus may be split for a charge of four dollars – each diner must order an entrée

We will saber a champagne bottle at midnight,
and offer a special toast to all who join us

Open 4pm to midnight
Closed New Year’s Day