Opakapaka and Fig-crusted Lamb Chops – Specials Oct 14-15

I am truly excited about the specials this weekend!

I just received some incredible, ultra-fresh Opakapaka from Hawaii, it is simply amazing stuff. Opakapaka is the most popular type of Snapper in Hawaii, but here on the mainland we don’t see it all that often. It is a lean, pink marble color, with beautiful texture and superb, clean taste. You really won’t want to miss out on this treat. I am serving it tonight as a sashimi, and seared with pineapple curry over the weekend for the special.

I just picked up a couple of lambs yesterday, and I worked out a beautiful special where I rub the lamb chops with a fig puree, then coat them with panko and sear them off. A little curry just barely heats up the dish.

When we interview potential new employees, one of the question we ask is “if this were your last meal on earth, what would you order?” Their answers indicate a lot about someone’s passion for food. Chef Anthony Bourdain has always said that his last meal would be roasted bone marrow with parsley salad. I have to agree, and this weekend I am serving that very dish as our special appetizer. Okay, so if you haven’t had it before it may sound a little strange to you, but I can not imagine a more rich and satisfying dish. It is truly one of the greatest foods on earth, and if you ever have to order your own last meal, now you have an idea what to get. Please don’t miss out.

Enjoy! – Scott

Specials – Friday, October 14
Soup – Roasted Butternut Squash
Special – Ultra-fresh, Hawaiian Opakapaka, pan-seared and finished with roasted pineapple-red curry, served on a bed of five spice roasted sweet potato risotto, and grilled Chinese eggplant.
wine pairing – Selbach Riesling Kabinett

Specials – Saturday, October 15
Special – Locally-raised lamb chops encrusted with fig puree, cardamom spice, and panko bread crumbs, pan-seared and served on a bed of couscous with pistachios, served with curry-grilled zucchini wine pairing – Numanthia Termes Tempranillo

This Weekend’s Prix Fixe Menu
Amuse – fire-roasted red pepper gazpacho
Starter – roasted beef bone marrow with parsley-lemon-caper salad
Entrees – seared Opakapaka, seared fig-crusted lamb chops
Dessert – Pumpkin Cheesecake with homemade caramel

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