Specials for the weekend of May 29 and 30

It’s the time of year for our first of the season arrival of Cooper River Salmon from Alaska. This rare treat is only available for a few weeks each year. The Cooper River is the fast-moving, ice-cold runoff from the snowy mountains in Alaska. Salmon that want to spawn here must work hard to make it up to the headwaters, and this means that they eat like crazy before moving upriver. It is these conditions of pure water and richly fed fish that make Cooper River Salmon the most sought after salmon in the world. I may only have one more shot at these guys, and the first of the season are usually the richest in flavor. Don’t miss out!

Everything looks wonderful to me this weekend! Great specials, one of the fan favorite soups, and Rachel’s dessert looks fantastic. We will probably even be able to open the windows on the patio.

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Tomato and Crab bisque
Special – Ultra-fresh, Copper River Sockeye Salmon, pan-seared with polenta crust and finished with cucumber-dill sauce, served on a bed of sauteed green beans with shallots.
wine pairing: Novellum Chardonnay

Special – Grilled, Black Angus beef kebabs with grilled tomatoes, onions, artichokes, mushrooms, and zucchini, served on a bed of pesto-infused basmati rice.
wine paring – Na Vota Ruche Italian Red

This Weekend’s Prix Fixe Menu
Amuse – herb-deviled quails eggs
Starter – Prince Edward Island mussels steamed in white wine with fresh herbs and tomatoes
Entree – Alaskan Copper River Salmon, Grilled Kebabs
Dessert – Cheesecake Flan with fresh berries

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