Specials for the weekend of April 11 & 12

There are some beautiful nights coming up soon. The bugs aren’t out yet, the humidity isn’t a problem, and temperature-wise the evenings are perfect. How about joining us early for a cocktail on the 4 Olives patio, or perhaps dinner a little later after the sun goes down? We can even close the glass walls if it gets a little chilly and the outdoor dining area is always romantically candlelit.

When I heard today that I could get California Yellowtail, I was practically electric with excitement. Also known as Amberjack or, in Japan, as Hamachi, Yellowtail is a smaller member of the tuna family. Instead of red steak cuts like tuna however, the fish is cut on the filet and has more of a trout-like golden color from all the rich oils (a result of its incredible diet). I don’t often serve Asian Yellowtail because it tends to get overfished – and getting California Yellowtail here is difficult. So, this is a rare and wonderful treat you won’t want to miss; and I know you’ll love it!

I also have some impressive KC Strip steaks for this weekend. They are 21-day dry-aged Black Angus that are graded USDA Choice plus. In looking at them, they are as close to Prime as I have ever seen. I put together a hearty, all-American meal for these big boys! This is a great meal to splurge on a bottle of nice wine!

I only have one table remaining for the Cakebread dinner.

Easter is filling up very quickly, so make your reservations soon!

Enjoy! – Scott

Special Entrees – Friday and Saturday
Soup – Spanish Gazpacho
Special – California Yellowtail Hamachi grilled with homemade teriyaki glaze, served on a bed of ginger-spring onion risotto and grilled zucchini
wine pairing – Max Ferd. Richter Riesling Mosel

Special – Dry-aged Black Angus KC Strip steak grilled with Manhattan-spiced Bourbon glaze, served on a bed of roasted garlic mashed red potatoes and sautĂ©ed baby green beans with shallots and shitake.
wine pairing – Benziger Estate Sonoma Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – fire-roasted red pepper hummus on ciabatta
Starter – Smoked trout mousse on sliced Asian pear
Entrees – Teriyaki-grilled Yellowtail, KC Strip with Bourbon glaze
Dessert – Chocolate cloud cake – dark Belgian chocolate soufflĂ© cake filled with orange-scented mascarpone cloud

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