Specials for the weekend of October 3 and 4
We have some great specials this weekend! I was feeling especially hungry when I wrote these, so I’m certain the portion sizes will be large and the food delicious!
This is the very last time we will be able to get wild salmon this year. I have beautiful Sockeye Salmon from the Columbia River and since it’s the last time I decided to make it cedar planked (which is totally delicious, but also a total pain).
I also have some wonderful Ribeye steaks that I will grill with a homemade butter that includes roasted garlic and fresh herbs. Served on a bed of potatoes, carrots, and other roasted root vegetables, this one is sure to be hearty and awesome.
The special appetizer is a dish of wild scallops scampi with fresh vegetables, the soup is the fan favorite French Onion, and even the oysters are special coming from Wildcat Cove in Washington! As well as the very popular, incredible blueberry-peach crostata.
Also, I would like to wish my wife Rachel a Happy Birthday today!
Enjoy! – Scott –
Special Entrees – Friday and Saturday
Soup – French Onion with Gruyere
Special – Cedar Plank, wild Sockeye Salmon from the Columbia River, grilled with maple-soy glaze, served on a bed of chive mashed potatoes with grilled asparagus.
wine pairing: Grochau Cellars Oregon Pinot Blanc
Special – Kansas Angus Ribeye Steaks grilled with roasted garlic and fresh herb butter, served with roasted root vegetables and grilled asparagus.
wine pairing – Pride Mountain Merlot
This Weekend’s Prix Fixe Menu
Amuse – roasted cremini mushrooms with balsamic
Starter – Georges Bank bay scallops scampi primavera – sauteed with shallots, red peppers, red onions, garlic carrots, and broccoli.
Entree – Cedar Plank Salmon, Grilled Ribeye Steak
Dessert – Blueberry-Peach Crostata with Cinnamon ice cream