Dinner Special 7.2.15

2 Course Prixe Fix with Wine Pairings

1^st course

Crispy Lobster Brandade

Mixture of Tender Lobster meat, Crème Fraiche, Extra Virgin Olive Oil, Miso Butter, and Potatoes in light Tempura Style batter with Sauce Gribiche

Honig Rutherford reserve, Sauvignon Blanc, Napa Valley

2^nd course

Duck Leg Confit

Slow Cooked Duck Leg, Seared and served with Lady Pea & Summer Corn Succotash, and Lusty Monk-Red wine Jus

Barnard Griffin, Syrah, Washington State

 $40

With the kids out of school Stephanie and I find ourselves constantly on the “run”. We are so thankful for every opportunity afforded to us, to operate a family business, to be apart of this growing community to be able to model hard work for our children. We are truly blessed and a big part if that is because of our guests. Thank you for your support.

Here is this week’s three for thirty…..

Three for Thirty 6.30.15
1st Course
Sea Scallops
Berbere Seared Sea Scallops, Smashed Avocado, Sweet Corn & Summer Tomato Relish, Curried Ginger Beer Gel, Puffed Rice

2nd Course
Postero Chopped Steak
Our own blend of Beef Tenderloin, Ribeye, and Brisket seasoned and seared with Sweet Grass dairy’s Blue Cheese Mashed and Mushroom Bordelaise

3rd Course
SC Peach
Fritters made with SC Peaches and rich Vanilla Sauce

Lunch Special 7.1.15
Postero Philly
Our Take on the Classic, Tender sliced Beef Ribeye with Caramelized onions & Peppers smothered in Smoked Gouda cheese sauce on toasted French bread served with Petite Salad of crisp Romaine, grape tomatoes, and Creamy Grana Padano dressing
$12
We are smack in the middle of Wild Salmon Season so look for this weekends special to feature Sockeye Salmon.
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“One of the disadvantages of wine is that it makes a man mistake words for thoughts.”-Samuel Johnson
Have a great week
Jason

Here is this week’s Three for Thirty as well as a lunch special and a couple of pics of what keeps us busy

Three for Thirty 6.23.15
1st Course
Shrimp Gazpacho
Spiced poached Shrimp with Gazpacho Granita, Cucumber-Prosecco Sorbet and Coriander Thyme Froth

2nd Course
Grilled Trout
Grilled Rainbow Trout with Sweet Corn and Tomato salad, White Balsamic-Caramelized Shallot Vinaigrette and Wilted Local Organic Kale

3rd Course
Lemon Poppy Seed Cake
Lemon Poppy Seed Cake with Chocolate Ganache and Macerated Berries

Lunch Special 6.17.15
Pan Fried Trout
Panko Crusted Rainbow Trout with Oliver’s Organiks Salad Greens, Chilled marinated Summer Squashes, and Cracked Black Pepper Buttermilk Vinaigrette
$12