Sablefish with Miso, Filet with Black Trumpet Mushrooms – Specials Nov 5-6

We will open early (4PM) on Saturday to accommodate anyone who wants to have a nice dinner with wine instead of a heart attack inducing series of fried snacks and Gatorade at the game. Your stomach will thank you!

This weekend I have a selection of dishes with beautiful wild mushrooms. All of the dishes are wonderful for this time of year, and some of these mushrooms Nameko and Black Trumpet especially) are almost impossible to find. Don’t miss out!

It’s not too early to make your reservations for Thanksgiving. We sold out last year, and this year we already have a ton of reservations. I think the best thing you can do with your family is to spend time with them talking over a great meal. Let me do all the work and cleanup!

Enjoy! – Scott

$8 Sushi – Thursday, November 4
Inside-out maki roll of ahi tuna, unagi, cucumber, red pepper, avocado, and cilantro
Spicy King Salmon handroll with cucumber and daikon sprouts
Nigiri of Tamago with Kampyo gourd
Shredded carrot and spicy shoyu dipping sauce

Specials – Friday, November 5
Soup – cream of Wild Mushroom with fresh Chanterelles
Special – Wild-caught, Canadian Sablefish (Black Cod) grilled with a maple-sweetened miso glaze, finished with Nameko mushrooms and spring onions, served on a bed of lemongrass risotto and grilled zucchini.
wine pairing – Arietta “On The White Keys” Sauvignon Blanc

Specials – Saturday, November 6
Soup – French Onion with authentic Gruyere
Special – Kansas-raised, dry-aged, black angus filet mignon, pan-seared and finished with fresh, wild black trumpet mushrooms sauteed with shallots and green peppercorns, in a flash pan sauce of cabernet sauvignon port, served on a bed of smashed Yukon gold potatoes with aged Tomme de Savoie cheese.
wine pairing – Andrew Will Sorella Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – Idaho smoked trout mousse on cucumber
Starter – Creme of wild mushroom soup with fresh Chanterelles
Entrees – Miso glazed Sablefish, Filet Mignon with Black trumpet mushrooms
Dessert- Blueberry Fancier – French almond-butter cake with blueberry compote and freshly whipped cream.

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