Specials for weekend of March 21-22
Although I can’t predict the weather here in Kansas (on the patio one day, snowing the next), the longer day’s sunshine still tells the plants it is spring time. So over the next few weeks we will have more produce available, starting with ramps, wild onions, and of course mushrooms.
I have some wonderful Hedgehog mushrooms, a Chanterelle-like mushroom that is yellow-orange in color, with a sweet, nutty taste. I am going to sauté those and serve them over New Zealand lamb rack.
I am also going to bring in some Georges Bank scallops with fennel pollen and serve those on top of a curried cauliflower.
I added a true Italian Coppa to the charcuterie selection this week. This is a meat that is similar to the aging style of Prosciutto, but is made from Berkshire pork shoulder and spiced with wine and herbs. It is amazing!
Enjoy! – Scott
Thursday Sushi Appetizer
Hawaiian-style scallop Poke’ with cucumber, spring onions, sesame
Spicy Ahi Tuna, cucumber, unagi, roll with panko and tobiko
Nigiri sushi of Wester Ross salmon with cilantro pesto
House-made spicy shoyu, turned carrot and daikon
Special Entrees – Friday and Saturday
Soup – Moroccan Chickpea
Special – Seared Georges Bank scallop with fennel pollen crust, served on a bed of curried cauliflower with grilled zucchini.
wine pairing – J Estate Russian River Valley Chardonnay
Special – New Zealand lamb rack grilled and finished with sautéed fresh Hedgehog mushrooms, served on a bed of Basmati rice steamed with saffron stock, with almonds and kalamata olives, served with grilled asparagus.
wine pairing – Chateau Pesquie Cotes du Rhone Village Grenache
This Weekend’s Prix Fixe Menu
Amuse – heritage ham mousse with pickled fennel
Starter – ginger-honey glazed roasted beef (locally raised in Olsburg), shredded on spring onion-goat cheese grits.
Entrees – fennel crusted scallops, lamb rack with mushrooms
dessert – Homemade Butterscotch Tart