Specials for weekend of January 10-11

We have some real treats for you this weekend. I brought in some incredible black sea bass from the east coast, and it is just beautiful. I prepared a lightly seasoned dish to pair with the delicate flavors of this ultra fresh fish. I also have some locally raised Duroc pork that I am pan-searing and serving super-southern styled with kale and black eyed peas. As always, you will not want to miss out on Rachel’s dessert!

Please check out our Facebook page to see how the construction is coming along on the new location and bakery. I just updated photos from a few days ago.

We are coming down to the last two weeks of our ten year stay here at the Anderson location. I am feeling a little nostalgic thinking of all the special moments that have happened here, but I am looking forward to even better times downtown.

As the rough construction finishes and the details start to be completed, it is a pretty exciting time seeing my vision come to life. I think you will all find that we have crafted a really special place!

Enjoy! – Scott

Special Entrees – Friday and Saturday
Soup – Tomato and Basil
Special – Ultra-fresh Atlantic Black Sea Bass, grilled with light fennel pollen crust, served on a bed of spinach pesto infused Basmati rice, with curry-roasted carrots.
wine pairing – Cooper Mountain Oregon Pinot Gris

Special РLocally-raised Duroc Pork loin, pan-seared and finished with peppercorn-Kansas apple cider deglaze, served on bacon-saut̩ed kale with black eyed peas.
wine pairing – Triennes Syrah

This Weekend’s Prix Fixe Menu
Amuse – Tallegio cheese with apple-cranberry chutney
Starter – Duroc Pork spare ribs with blackberry barbecue
Entrees – grilled Atlantic Sea Bass, Duroc Pork loin chops
Dessert – caramel apple bread pudding

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