Specials for the weekend of April 15 and 16

All the smoke hanging in the air makes me feel like I live close to a volcano! So in a way, the burning of the prairie grass made me think about a tropical menu, and with that in mind I found some fantastic Mahimahi and an idea for a filet mignon dish, heck even a new cocktail.

I would like everyone to visit this weekend. With that, I put together one of the best tasting menus I have put out in a long time. I took careful consideration to pair the best wines as well, so please do not skip the wine pairings when you come in.

Okay, so I know that a lot of you skip the pairings when I suggest Rieslings. Too sweet for me, you might say, well not this time. The wine I have on the menu this weekend is a Trocken (Dry) Riesling from the Pflaz region in Germany. More fresh peach blossom, than canned peach that you might expect, and absolutely dry. So much so that you probably would tell me I poured the wrong wine if you tired it looking for a Riesling. I also have a wonderful Amarone with the Filet, I selected a wine that had the weight to hold up to the mushrooms and the grilled meat, but robust enough to tame the sauce. Again, don’t skip the wines!

So please enjoy the menu, the warm air (even if it is filled with smoke) and we look forward to seeing you this weekend.

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Chilled Potato and Leek
Special – Fresh, Hawaiian Mahimahi pan-seared with panko-macademia nut crust, finished with lemongrass beurre blanc, Thai-spiced mashed sweet potatoes, grilled zucchini, baby french raddish.
wine pairing: Pfeffigen Trocken Riesling Germany

Special – Grilled Filet Mignon, wrapped with banana leaf and finsihed with Kona Coffee glaze, served on a bed of roasted garlic potatoes, with sauteed royal trumpet mushrooms and pea shoots
wine paring – Luigi Righetti Amarone Italy
This Weekend’s Prix Fixe Menu
Amuse – watermelon gazpacho with black lava salt
Starter – Diver scallops pan-seared in sesame oil with three citrus ginger sauce, on fresh daikon finished with kiwi coulis, chive oil, and fresh grapefruit
Entree – pan-seared Mahimahi and Kona cofee filet mignon
Dessert – Handmade crepes with key lime mascarpone cream, fresh mango reduction, pistachios, raspberries.

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