Scallops with Artichoke Sauce, Lamb Chops in Bourbon – Specials Oct 22-23
I don’t think I can add too much to the specials by describing them any further. A combination of great ingredients, and super-tasty preparations make this a weekend good enough to come in twice!
I wanted to thank Jock Busser from Vintus for coming in to host the wine dinner last night. It was a fantastic time, and I really enjoyed how well the foods and wines came together!
I love the wines from Alsace and really love the Biodynamic wines from Marcel Deiss. We added the Gewurztraminer by the glass, so if you missed the dinner, then you should make certain to come and have a glass of the Gewurztraminer with the Gres de Vosges cheese also from Alsace.
It’s not too early to plan your holiday event. The private dining rooms are cooking up quickly for the next few months. Our new rooms are the perfect place to host your Thanksgiving or Christmas party, or any business or social event for that matter.
Enjoy! – Scott
$8 Sushi – Thursday, October 21
Maki roll of Hawaiian Blue Prawn, cucumber, srirachi-mayo, and avocado with spicy shoyu dipping sauce
Inside-out maki roll of ahi tuna, unagi, cucumber, avocado, red pepper and cilantro
Spicy handroll of Maryland Blue Crab, red pepper, cucumber
Specials – Friday, October 22
Soup – Roasted Butternut Squash
Special – Ultra-fresh, diver-caught Maine sea scallops pan-seared and finished with creamed artichoke sauce with armagnac and shaved hazelnuts, served on a bed of chive-mashed Yukon Gold potatoes and pan-wilted baby spinach.
Suggested Wine – Merry Edwards Sauvignon Blanc
Specials – Saturday, October 23
Soup – French Onion with authentic Gruyere
Special – Colorado lamb chops pan-seared with a bourbon-veal demi glace, served with bacon-caramelized pearl onions, pan-seared red potatoes with herbs, and sauteed, fresh green beans.
Suggested wine – Tor Howell Mt Cabernet Sauvignon
This Weekend’s Prix Fixe Menu
Amuse – Foie gras and green apple terrine with Syrah reduction
Starter – Alaskan King Crab legs sauteed with brown butter-ponzu sauce served on a bed of shaved green apple and fennel.
Entrees – Scallops with artichoke sauce, Bourbon glazed lamb chop
Dessert- Pumpkin Creme Caramel – rich pumpkin custard made with coconut milk, warm spices and a touch of dark rum, baked in its own caramel sauce and finished with freshly whipped cream