Scotland Salmon and Tenderloin Kebabs – Specials Feb 17-18

You will be in for a real treat if you join us for one of our specials this weekend! I was able to score some fantastic salmon from the Highlands of Scotland, and with all the filets we served this weekend we have some great Kansas-raised beef tips that I am going to make into some serious kebabs!

But even if you don’t make it in for dinner, be sure to join us for a cocktail or glass of wine and our special appetizer; a light and crisp tempura of fresh oyster mushroom petals with sage aioli and fire-roasted red pepper aioli. This ultra-tasty treat will be the greatest order of fried mushrooms ever!

A new cheese or two will be on the menu tomorrow as well.

Enjoy! – Scott

Special Entrees – Friday and Saturday
Soup – Beef and Vegetable
Special – Ultra fresh, Wester Ross Salmon from Scotland, grilled with a maple-bourbon glaze, served on a bed of wild rice risotto with roasted corn and grilled asparagus.
wine pairing – J Russian River Valley Chardonnay

Special – Kansas-raised Angus beef tenderloin kebabs, grilled with an apricot-ginger glaze, served on a bed of Moroccan-spiced couscous with pistachios, served with grilled fresh vegetables.
wine pairing – Yalumba Barossa Grenache

This Weekend’s Prix Fixe Menu
Amuse – curried chicken salad with almonds
Starter – Tempura of oyster mushrooms with sage aioli and roasted red pepper aioli
Entrees – Maple-bourbon Salmon, Apricot-Ginger Beef Kebabs
Dessert – New Orleans-style bread pudding with Bourbon-butter glaze

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