New Summer Dinner Menu on Thursday

A couple of sneak peeks from the new menu... These are Chef Ken Baker's and Chef Brian Strecker's notes from the staff study guide. (The staff has a tasting of all the dishes Thursday afternoon, just before dinner service, and a written test the following week.) We'll take pictures at the tasting and post them shortly after!

From Ken, who creates the starters:
Smoked Hawaiian Ono-Coconut-Tomato Salad
with chili, macadamia, lime, grilled country bread, and coconut preserve.

Ono is a Hawaiian mackerel -- a very fatty and flavorful fish that takes to smoke like a frog to water. Here, it is paired with coconut, toasted macadamia, lime, chili, basil, cilantro, and ginger. This is a dish of the South Pacific. Served in a rocks glass with some coconut preserves to spread on grilled bread with the salad.

From Brian, who creates the entrées:
Coffee and Peppercorn Rubbed Beef Ribeye
with gorgonzola and corn whipped potatoes, garden beans, and natural jus.

Bye Bye Tenderloin, Hello Flavor! Filet is good, but for true carnivores we need more fat. Here, we rub a 16-oz ribeye with a coffee and peppercorn rub before charring lightly on the grill. Sweet and salty components are folded into the potatoes. Various bean will come into play here as well like roma beans, green, yellow and purple wax beans plus more. They are blistered with a little bacon and onions just like grandma made and the dish is finished with a reduction of red wine and veal stock.