Specials May 21 and 22

We have a number of fun specials this week. First, I was able to get another small shipment of the incredible Maryland soft shell crabs this week, and decided to put together a great little tribute to my youth in Virginia and the South with a soft shell crab “B.L.T.” This great sandwich will have a pan-fried Chesapeake soft shell blue crab, roasted red pepper aioli, and ripe tomatoes on toasted ciabatta. This will be the starter for the Prix Fixe, but is also available in limited quantities by itself. I just wish I had a full-blossom magnolia tree to eat one under!

Normally, I don’t advance pitch specials, but next week I will have DOVER SOLE and will put together a classic preparation that will honor this impeccable fish. Dover is the most sought after of all flat fish, and is highly prized the whole world over. I say it a lot, but this is a real don’t miss event. I am happy to hold specials, if you will let me know when you make your reservations, but I am only able to get six whole fish in.

I added a few new cheeses to the list this week, but most interesting (and only for a very limited time) is the l’Ami du Chambertain that I brought in. This is a rare, washed rind ripened cheese made from cow’s milk and originates from the villages of the same name in Burgundy, France. It rind is washed with Marc (a white brandy), and it is rich and creamy, with a salty crust and very strongly-flavored aroma. This may not be for everyone, but it is a classic cheese, that rarely makes its way to our shores. Due to the fast-ripening nature of the cheese, I will only have it around through the end of May.

Enjoy! – Scott

Specials – Friday, May 21
Soup – Cream of Carrot with dill Crouton
Special – Diver-caught, Maine Sea Scallop, pan seared and finished with a light maple-miso glaze, served on a bed of ginger-spring onion risotto, with pan-wilted baby spinach.
Suggested Wine – Luna Napa Valley Pinot Grigio
Specials – Saturday, May 22
Soup – French Onion

Specials – Saturday May, 22
Special – Grilled Kansas-raised, dry-aged filet mignon, finished with fresh morel, shallot, thyme-creme fraiche sauce, served on a bed of gorgonzolla mashed red potatoes, and grilled asparagus.
Suggested wine – Vineyard 29 Cru Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – Black peppercorn smoked salmon mousse
Starter – Soft shell crab “BLT” sandwich with roasted red pepper aioli
Entree – Friday – Miso glazed scallops on ginger risotto
Entree – Saturday – Kansas filet mignon with morel-cream sauce
Dessert – Citrus-scented cornmeal cake served with fresh blueberry compote and homemade buttermilk ice cream

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