Specials for the weekend of June 5 and 6

Through an interesting series of events, I am able to offer some wonderful, super-fresh Hawaiian fish this weekend. With that coming together at the last second, we decided to assemble a wonderful sashimi plate as the special appetizer. This fish will be top notch, don’t miss out!

That means that the special is Hawaiian Striped Marlin, also known to the locals as Nairagi. This fish is wonderfully rich, yet not overpowering, a result of its cool habitat and deep water diet. If you haven’t had it before it is simply awesome.

I also have some great pork chops that I will be serving on a bed of Brussels sprouts, which has quickly before a real favorite around here.

If you are lucky and come in early on Friday, we still have a few filets of the Copper River Salmon to offer, they are as red as mahogany, and taste incredible.

I have a few new wines, but of particular interest are the Evening Land Wines from Oregon. I barrel sampled these wines in Oregon in 2012, and I have been waiting for this release, perhaps the finest Pinot Noirs and Chardonnays I have ever had from the US!

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Chilled Cucumber with lemon oil
Special – Fresh Hawaiian Nairaji (striped marlin) grilled with ponzu glaze, finished with fresh pea shoots and radicchio in mango vinaigrette, served on a bed of lobster-corn-spring onion risotto with grilled zucchini.
wine pairing: Von Hovel Riesling

Special – Grilled, Heritage breed pork chops with rum glaze and pistachios, served on a bed of apple cider sauteed Brussels Sprouts.
wine paring – Ponzi Tavola Pinot Noir Oregon

This Weekend’s Prix Fixe Menu
Amuse – smoked trout mousse crostini
Starter – sashimi plate with Hebi (spearfish), Nairaji (striped marlin), Copper River salmon, and Teriyaki Opah cheeks (moonfish), with daikon, and seaweed salad.
Entree – Hawaiian Striped Marlin, Grilled Pork Chops
Dessert – Creme Brulee Duo with Maple and Chocolate

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