Pecan-crusted Scallops and Applebutter Pork Rack – Specials March 9-10
I’m feeling in the mood for some treats Southern style. SO all of the specials have the flair of the south in them. Some great scallops with pecans, and some of Craig and Amy Good’s wonderful Duroc Pork Chops, grilled with an applebutter-bourbon glaze. Plus, how can you resist shrimp and grits as the appetizer? Especially when I am using our fantastic new Welsh Cheddar to spice it up!
Plenty of new things this week as well. Two new appetizers, two new cheeses, two new wines by the glass and ten new wines on the list.
I have the Dana Wine Dinner menu ready to send, but I am waiting until Sunday to let all of you on the e-mail list have first shot. I have not sent out the e-mail yet, but only 14 spaces remain open! If you want to see the menu before Sunday, give me a call. It’s going to be EPIC.
Special Entrees – Friday and Saturday
Soup – Roasted Corn Chowder
Special – Ultra fresh, Georges Bank scallops, pan-seared with pecan crust finished with bourbon-butter sauce, served on a bed of spiced, mashed sweet potatoes and grilled zucchini.
wine pairing – J Estate Russian River Valley Chardonnay
Special – Locally-raised Duroc Pork rack, brined in apple cider and grilled with an applebutter-bourbon glaze, finished with shaved fresh fennel with orange, served on a bed of balsamic-glazed Brussels sprouts.
wine pairing – Yalumba Barossa Grenache
This Weekend’s Prix Fixe Menu
Amuse – corn meal cakes with fire-roasted green chiles
Starter – pan-seared shrimp with spring onions, parsley, ripe tomatoes, and lemon, served on a bed of grits with Welsh Cheddar
Entrees – pecan-crusted scallops, applebuttter-glazed duroc pork chops
Dessert – Lemon Icebox Tart – graham crust, tart lemon filling, finished with whipped cream and blackberry drizzle