Catch
Pan seared Arctic Char with sauce mole’, avocado relish and bell pepper salad
Entrees
Chilean Sea Bass with Israeli cous cous and Mediterranean tapenade
Lamb Loin with Madeira porcini stuffing and sautéed broccoli topped with porcini brandy demi glace
Mahi Mahi on Tasso jasmine rice topped with mixed berry coulis
10oz veal chop marsala with paperadelli pasta
Appetizer
Veal sweetbreads and rosemary demi-glace
Entree
Fried calamari rings with Caribbean jerk cous cous and sweet chili sauce
Entree
Amberjack au poivre with creamed artichokes and fried leeks
Entree
Surf and Turf - 10oz veal chop with crab stuffed quail egg omelet on potato hash topped with spicy aoli
We have officially switch to Chef Joseph’s new spring menu. You many notice some of the new items as specials we have run in the past. So far we’ve received many positive comments on the new menu. And there is a lot of excitement about the return of the Idaho Trout. Here is a link to the new menu.
This week I am planning some exciting nightly specials. I am most excited about the tuna and veal that will be arriving throughout the week. I was pleased with our first week being re-opened. Our new equipment has made it possible for our staff to take the quality and creativity of our food to another level. So, if you have not dined with us recently you should make an effort to see the difference first hand. Also, as we all know Valentine’s Day is right around the corner and I have a very special menu in the works. It has a romantic theme that lasts till the very end. Perfect for a special night with that special someone. We should have it posted at Gourmet and Co. and on our website in the next couple days. We hope to see you soon.
Part of the secret of success in life is to eat what you like and let the food fight it out inside. ~Mark Twain
We just switched over to Counter Culture Coffee’s January 7th roasting of coffee from the Kuta mill in Waghi Valley, Papua New Guinea. This is an interesting coffee that I haven’t quite put my finger on. Counter Culture’s description says it has a, “beautifully rich body and sweet notes of dark chocolate, cherry, and vanilla.” When tasting, I get chocolate covered cherries, and oddly enough the idea of beef broth. Come by and give it a try for yourself.
Oh, and you may want to try it with this week’s special mango covered cheesecake.
Our coffee this week was roasted on Monday by Counter Culture Coffee, and is from Aida Batlle’s Finca Mauritania in Santa Ana, El Salvador. It is new crop and a 100% Bourbon varietal. This is a great example of a really sweet coffee, especially when made properly in a French Press. Counter Culture’s Peter Guilliano describes this coffee as “brown sugar, butterscotch, and sweet fruit swirling above a perfectly balanced body and gentle aftertaste.” And we whole heartedly agree. It’s one of our favorites.
We actually received a Christmas Card last month from Aida and Peter, sent all the way from El Salvador.