Specials for weekend of May 9 & 10
Awesome specials with really unique ingredients this weekend. I have in some incredible wild ramps and fiddlehead ferns from the northern part of the Appalachian Mountain range on the East Coast. Ramps are a type of young wild leeks, and fiddlehead ferns are the uncurled fronds of fern plants. Both are only able to be harvested from the wild, and are only available for a very short time in the spring, usually a week or two. I have used them with the specials this weekend which include wonderful ribeye steaks, and scallops with shrimp and penne pasta. You really will not want to miss these specials. PLUS I had a few morels left and made a batch of cream of morel soup. This soup is a one batch per year event!
I don’t have a menu yet, but I am betting you will not want to miss out on a Louis Jadot Burgundy wine dinner in June!
There are a few seats for brunch this Sunday, but not many. Next week is Graduation, and we are super-busy, so please be flexible if you are joining us then.
Enjoy! – Scott
Special Entrees – Friday and Saturday
Soup – Cream of Morel
Special – Georges Bank scallops and Gulf white shrimp sautéed and tossed with penne pasta in a fire-roasted red pepper and cream sauce, with fresh red peppers, red onions, and wild ramp greens, finished with fresh marinated mozzarella.
wine pairing – Hugl Gruner Veltliner Austria
Special – Kansas Black Angus Ribeye steak grilled and served on a bed of sautéed fiddlehead ferns with lemon-parmesan aioli, and herb-roasted red potatoes.
wine pairing – Sequoia Grove Cabernet Sauvignon
This Weekend’s Prix Fixe Menu
Amuse – spinach pesto hummus on crostini
Starter – Ducktrap farms smoked salmon from Maine on grilled ciabatta with fresh cheese, capers, and shallots.
Entrees – sauteed shrimp and scallops, and grilled ribeye steaks
Dessert – Maple and Walnut bread pudding