This week’s special is yet another collaboration with my cook, Mike. It actually came about from working out a pork dish but I felt that yellowfin tuna would work so much better. With it being July stone fruits such as cherries, peaches and nectarines are in full swing so we made a “salsa” with those fruits and added jalapeno, scallions and cilantro. For the starch component we pureed ripe plantains and added a touch of salt and baking powder. This mixture gets pan fried and serves as a base for the tuna. To balance the sweetness of the salsa I decided to saute’ chopped chicory in onions and garlic oil due to its bitterness.
For my next iteration for the Month is a new twist. White sangria is considered a bit of an oxymoron since the name sangria is believed to be derived from the Spanish name for blood, thus referring to red wine. I for one really like it, and since white wine is served chilled already I think it’s a good fit. I decided to add a lychee puree to it for that floral and tropical flavor that it brings. Like before I also add Remy Martin VSOP, green apples and green grapes.
Our other specials this week are:
Sauteed Pea Vines
Heirloom Tomato Gazpacho
Lamb Flatbread with Yukon Potatoes and Havarti
and starting this Friday we will be offering Sour Cream Pancakes with Cinnamon Apples, Mixed Berry Compote on our French Toast and a Broccoli, Bacon and Smoked Cheddar Frittata.