Seared Hawaiian Ahi Tuna, grilled Duroc pork chops – Specials April 5-6

I have been assisting with the Manhattan Culinary Team. Last week the team just missed out by a few points on a second place finish at the Kansas Pro Start Competition in Wichita, the students performed fantastic work and we couldn’t be more proud of them!

I invited them to come and prepare the same menu that they did for the competition for this weekend’s specials. Friday and Saturday, the Manhattan High Culinary Team will be in the kitchen preparing the specials for you!

It is a great opportunity to have a fantastic meal and support the tremendous efforts of the team!

Enjoy! – Scott

Special Entrees – Friday and Saturday
Soup – Roasted Butternut Squash
Special – Hawaiian Bigeye Ahi Tuna pan-seared with toasted sesame seeds and served on a bed of wasabi mashed potatoes with grilled zucchini, red pepper aioli, and spring onions.
wine pairing – Sinean New Zealand Sauvignon Blanc

Special – Apricot-red pepper glazed Duroc Pork chops, served on a bed of roasted wild mushroom risotto with grilled asparagus
wine pairing – Mont Redon Cotes du Rhone

This Weekend’s Prix Fixe Menu
Amuse – pineapple-Peppadew pepper keebabs
Starter – Hawaiian Walu Poke with sesame oil
Entrees – seared ahi tuna, grilled duroc pork chops
Dessert – pineapple polenta cake with coconut creme anglais and hibuscus syrup

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