Shutome Swordfish, Grilled Filet Mignon Specials August 10-11

I am pretty excited about this weekend. First, it seems that this surface-of-the-sun heat wave may be finally ending. But mostly we have some really incredible specials.

It started when I was told that I had some incredible sushi-grade swordfish available to me this weekend. I was able to get some Hawaiian Shutome Swordfish, the rich wonderful stuff, that isn’t dry like some other billfish can get. This stuff is amazing, and it inspired a menu for the weekend themed on Hawaii.

The filet special is glazed with Kona Coffee, perfect for the summer. I wanted to get a few more beef specials on the menu before prices go up (if you watch the news, you know that beef is about to go way up due to the drought). I also have some wonderful Walu from Hawaii that I am making into a Poke, a sort of Hawaiian Cevhiche, that we have a wonderful recipe for.

We also have some new wines hitting the list this week that you might ask your server about.

Finally, we have some tentative dates for a Silver Oak and a Duckhorn wine dinner. As soon as we hear back for certain, we will send out the menus. I know that these will sell out very quickly, so let me know if you want me to hold a spot for you.

Enjoy! -Scott

Special Entrees – Friday and Saturday
Soup – White Miso Soup with mushrooms and green onions
Special – Ultra-fresh Hawaiian Shutome Swordfish, grilled with a ponzu glaze and finished with lemongrass beurre blanc, served on a bed of spiced sweet potatoes, grilled zucchini
wine pairing – La Cana Albarino

Special – Kansas-raised Angus beef filet mignon, grilled with Kona coffee glaze, served on a bed of shallot-roasted Yukon Gold potatoes, with stir fried shredded baby bok choy.
wine pairing – Luigi Einaudi Dolcetto d’Alba

This Weekend’s Prix Fixe Menu
Amuse – edamame with Hawaiian lava salt
Starter – Hawaiian Walu (Escolar) Poke with wonton chips
Entrees – Grilled Shutome Swordfish, Grilled Filet Mignon
Dessert – Caramel Macchiato Creme Brulee – caramel creme brulee infused with shade-grown Arabica coffee beans

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