Wester Ross Salmon and Piedmontese Beef – Specials Feb 24-25

Since I had eight different people tell me the salmon last week was the best fish they had ever had, and I had the opportunity to get that same fish again, I just had to offer the Wester Ross salmon this weekend. A totally different preparation though, with a definite Southwestern touch.

I am really excited to offer some terrific, local Piedmontese beef. Piedmontese are chalk white colored cattle with stout, muscular features and originally were from the Alpine area in Northwestern Italy. The meat is very rare, and is rated as the most tender of all cattle breeds, with a delicious full-bore flavor. With the lean, tender meat it is best enjoyed on the rarer side. I would say whatever you order normally, you should try one temperature cooler (I suggest rare). I am ecstatic to be able to serve such wonderful beef.

And it’s not too early to make reservations for Easter.

Enjoy! – Scott

Special Entrees – Friday and Saturday
Soup – Carrot and Ginger
Special – Ultra fresh, Wester Ross Scottish salmon grilled with tequila-ancho barbecue glaze, served on a bed of fire-roasted green chile polenta with grilled asparagus.
wine pairing – Ermitage White Pic St Loup Languedoc

Special – Kansas-raised Piedmontese beef KC Strip steak, grilled with an Scotch-honey-peppercorn glaze, served on a bed of Roquefort blue cheese risotto with grilled asparagus.
wine pairing – Honig Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – trout mousse on cucumber
Starter – homemade boudin blanc with chili-orange sauce and dijon remoulade
Entrees – Southwest-grilled Salmon, and Piedmontese Beef
Dessert – S’mores – all grown up! graham crust, boozy chocolate mousse topped with toasted homemade marshmallow

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