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