Seared California Halibut, Grilled Lamb Chops – Special March 29-30

This March-Winter thing has got to go! It’s like the ice age out there, I keep thinking it can’t possibly snow again, and I keep being wrong about it. I keep thinking I’m going to see a mastodon roaming outside the restaurant.

I was super-hungry when I wrote the specials for this weekend, so I am thinking that they are going to be seriously enjoyable, perhaps even healthy as well. California Halibut, and Lamb Chops that just can’t be beat. I am also running the cream of wild mushroom soup, which I have not offered in some time.

Finally, I am really excited about the Sushi Dinner next week. Looks like we are going to have some incredible fish, Hawaiian Walu, Bigeye Ahi, and New Zealand King Salmon, so I decided to offer sashimi as well as sushi this time. When the fish is this good, it’s a shame to not offer it as a standalone dish. It’s limited though, so you won’t want to miss out.

Enjoy! -Scott

Special Entrees – Friday and Saturday
Soup – Cream of Wild Mushroom and Morels
Special – pan-seared California halibut with lemons, capers and olives, served on a bed of linguine with mixed peppers and red onions finished with lemon-thyme beurre blanc.
wine pairing – Sinean New Zealand Sauvignon Blanc

Special – pistachio-crusted grilled New Zealand lamb chops served on a bed of spinach pesto couscous with grilled carrots in sweet fennel-butter.
wine pairing – Mont Redon Cotes du Rhone

This Weekend’s Prix Fixe Menu
Amuse – deviled quails eggs with fresh herbs
Starter – Seared diver scallop on pan-wilted baby spinach with saffron-lobster sauce.
Entrees – seared California Halibut, grilled lamb chops
Dessert – lemon sabayon tart with mascarpone whipped cream and toasted pine nuts

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