Pecan-crusted Walleye, Seared Wild Boar Racks – Specials Nov 16-17

I am very excited about the specials this weekend. I brought in wild boar from the Niagara River Valley, something I have not done in a really long time. It will be pan-seared with a house-made sea salt infusion. Or perhaps an incredible walleye from Minnesota? I am crusting these filets with pecans and serving the entree with butternut squash risotto. Even the special appetizer, lamb meatballs and pasta, is itself worth the trip in this weekend.

I also added three new wines by the glass and three new cheeses. If you are a fan of creamy, rich, soft cheeses, you won’t want to miss out on the Sweet Grass. If you prefer aged Alpine-style cheese (and who doesn’t), then the Tete de Moine is the one to try. It’s a cool cheese that translates to “head of the monk,” referring to how the cheese is shaved off the top using a spiral slicer (thus looking like a monk’s bald head).

Finally, Rachel added the Stilton Cheesecake back onto the dessert menu, though you’ll have to choose between that and her extraordinary Tiramisu Cheesecake special this weekend!

Enjoy! -Scott

Special Entrees – Friday and Saturday
Soup – Roasted Corn Chowder
Special – Minnesota walleye, pan-seared with a pecan crust, served on a bed of roasted butternut squash risotto with grilled asparagus.
wine pairing – CrossBarn by Paul Hobbs Chardonnay

Special – Niagara River Valley wild boar rack chops, pan-seared with rosemary and juniper-infused sea salt, finished with lavender-Syrah reduction, served on a bed of Gorgonzola-smashed red potatoes and sauteed baby green beans.
wine pairing – Chamfort Vacqueyras Rhone Grenache

This Weekend’s Prix Fixe Menu
Amuse – tomato and basil gazpacho
Starter – locally-raised lamb meatballs with house-made pomodoro sauce and penne pasta
Entrees – Seared Wild Boar chops, pecan-crusted walleye
Dessert – Tiramisu cheesecake – homemade ladyfinger crust soaked in rum and espresso; mascarpone cheesecake, dusted with dark chocolate cocoa

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