Ethnic Night Highlights

On this page you'll find some highlights from our ethnic nights!

January 9 - 10 Oriental (Dim Sum)

Appetizers
Pork and Shrimp Siu Mai
Lobster Spring Roll
Pork and Cabbage Pot Stickers
Mahogany Turkey Wings
Chicken and Pork Rice Bowl
Barbecued Sea Bass Gow Gee
Stuffed Pepper with Black Bean Sauce
Peking Duck Pancakes w/Hoisin
Steamed Spare Ribs
Seaweed Rolls
Wonton Wrapped Fried Shrimp
Crazy Chicken Rice Noodle Stir Fry
Szechuan Peppar Crusted Ahi Tuna w/Jicama Watermelon Salad


January 16 - 17 New Orleans Cuisine

Appetizers
Cajun Sausage with Collard Greens and White Cheddar Grits
She Crab Soup w/Fried Sorrel
Oyster Brochette
Cajun Stuffed Mushroom

Entrees
Chicken with Marchand DuVin
Blackened Filet Stuffed with Crawfish
Southern Fried Pheasant w/Andouille Corn Stuffing
Bourbon Marinated Pork Loin w/Red Rice and Okra
Seared Red Snapper w/Creole Onions
Shrimp Jambalaya


January 23-24 New England
Appetizers
Yellowfin Tuna with Potato Cake w/sauce Gribiche
Pan Fried Crab Cakes w/Sweet corn souffle, zucchini tomato salad, sherry mayo

Entrees
Honey Mustard Glazed Quail over Quinoa, pecans, and cranberry
Grilled Strip Steak w/Bleu Cheese
Hooked Haddock with Brussel Sprouts


January 30-31 American Grill
Appetizers
Bleu Cheese/Bacon/Mushroom Calzone
Peppered Tuna w/Horseradish Cream
Baked Brie Turnover
Roasted Pumpkin Soup w/BBQ Shrimp

Entrees
Vinaigrette Chicken
Crispy Catfish w/Hot Tartar
NY Strip Steak w/grilled Fries and Homemade ketchup
Baby Back Ribs
Wood Grilled Ribeye Steak
Grilled Ocean Trout w/Shiitake Mushrooms


February 6 - 7 Greek
Appetizers
Avgolemono Soup
Feta Gnocchi
Golden Beet and Feta Pockets w/fennel yogurt
Grilled Calamari w/artichoke
Sundried Tomato Salad

Entrees
Mussels, Shrimp, and Scallops in spicy tomato/caper broth
Garides me Feta - Shrimp with Feta
Tarragon Chicken
T-Bone Steak w/Olive oil and garlic relish
Lamb Moussaka w/Crispy fried eggplant
Fennel Dusted Sea Bass

February 13-14 French Cuisine
Appetizers
Brie and Chevre duo w/port Cherries and Braised Pears
Escargot with Pernod Butter
Mussels with Almond Butter
Sauteed Scallops En Phyllo

Entrees
Steak Au Poivre
Bouillabaisse
Duck Trio
Lamb Rack w/Creme Fraiche
Poached Sole Moutarde
Pork and Pistachio Stuffed Chicken Legs

Featured French wines....

White
'06 Domaine Vieux Chene Cotes du Rhone Villages - Rhone Valley, France - Rousanne, Marsanne, Viognier grapes, this has nice lemon/lime fruit, firm structure, a touch of honey, and earthiness we love in Rhone whites. glass - 5.00 btl - 23.00

'95 Albert Mann Pinot Auxerrois - Vieilles Vignes - Alsace, France - (limited) A very rare opportunity to sample an aged Auxerrois, bought on release and squirreled away for years in our temperature controlled cellar. First whiff is much like an aged Riesling, floral with citrus, just a tiny hint of sweetness with fresh acidity. Enjoy with fish and chicken dishes. glass - 5.00 btl. - 23.00

'00 Zind-Humbrecht Riesling "Herrenweg de Turckheim" - Alsace, France - This roars from the glass with a smorgasboard of aromas, honey, peaches, flowers, petrol, spices. The palate offers more of the same in a rich, sweet framework that retains great balance and structure with its underlying acidity. If you really hate sweeter wines, this may not be for you, but if you like a truly great white wine priced near cost, this is a wine you will not soon forget. glass - 8.00 btl. - 36.00

Red
'06 Domaine Lafond "Roc Epine" Cotes du Rhone - Rhone Valley, France - A new producer for us, whose impressive wines I will continue to seek out. Pure, dark red fruits, a bit of licorice, pepper in a delicious, drink me now style of CDR.
glass - 5.00 btl. - 24.00

Flight of Reds - 9.00 for 2 oz of each wine below...
The common theme here is, very high quality, ready to drink French Rhone-style blends with lots of rich fruit, spicy complexity, and overtones of leather, earth, and barnyard. Each wine presents its own style of earthy animal aromas, kind of a "Noahs Ark" flight. These are among my favorite styles of red wine, and I hope you enjoy drinking them as much as I do. ST

'05 Domaine de la Tourade Gigondas - Rhone Valley, France - Grenache, Syrah, Mourvedre grapes make up this Southern Rhone beauty. Gorgeous red berries, a nice scent of pepper and clove, and tell-tale banyard aromas, kinda like driving by the farm on a spring day. (6.50-30)

'01 Chateau Fortia Chateauneuf du Pape "Cuvee du Baron" - Rhone Valley, France - 80% Grenache, 16% Mourvedre, 4% Syrah grapes - This is Fortia's top CDP, loaded with ripe raspberry and blackberry fruit, spice cabinet, smoke, leather, and a stroll through the barn. A very fine CDP that has years of development ahead, but is oh-so-tasty right now. (8-36)

'99 Domaine Tempier Bandol "La Tourtine" - Bandol, France - Mostly Mourvedre, a bit of Cinsault and Grenache - Over 50 years guidance of Lucien Peyraud, this became Bandols most admired estate, and remains so since his death in 1998. Known for ageing gracefully, this youngster has firm structure, but shines with bright red fruits, a spring garden of herbs, and the intoxicating aromas of barnyard and freshly turned earth. Will age for decades, but is wonderful with richly flavored foods tonight. (10-45)


February 20-21 Mexican - Oaxaca
Appetizers
Mussel and Fennel Salad
Black Bean Soup
Pinto and Green Pork Empanadas w/chermoula sauce

Entrees
Chorizo Stuffed Chilis with Red Mole
Pork Barbacoa
Tortilla Encrusted Shrimp
Beef Brisket Carne Asada w/salsa trio
Steamed Salmon w/Vegetables
Chicken Tamale w/Salsa Cruda
Roast Lamb Shank


February 27-28 Italian
Appetizers
Steamed Clams
Pesto Linguine w/Pancetta
Wild Boar Ravioli
Peppered Buffalo Carpaccio

Entrees
Eggplant and Shrimp Pasta
Peroni Marinated Pork Loin
Lamb and Onion Stew over White Wine Risotto
Seared Elk Loin with Gnocchi and Gorganzola Creme
Grilled Red Snapper with Champagne Poached Lobster Agnolotti
Grilled Swordfish with Acini de Pepe and Piquillo Peppers.

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