Fresh wild caught Monkfish on Chef’s Creation 1/21/19

Friday, January 25, 2019

1) Surf & Turf                                                                  

2 chops of Colorado Rack of Lamb, charbroiled served with mint, rosemary & garlic reduction & 4 skewered colossal Shrimp with a Passion-fruit, Thai, Sake Glaze

2) Fresh wild caught Monkfish                                      

Poached in a champagne butter, served with a Lobster cream sauce & a fried Fava Bean, Toasted Pecan, winter slaw

3) Fresh Skuna Bay Salmon                                            

Pan Seared with an Asian 7 Spice and drizzled with a Fig Balsamic reduction

4) Fresh Australian Barramundi                                  

Oven Roasted with a Black Garlic Pesto

  • Garnish Smoked Gouda Potatoes with Broccolini & Breckenridge Ale Braised Carrots


  • Oysters

1) Totten Oysters, South Puget Sound, WA Totten Inlet Oysters have plump creamy meats, a medium briniess and a complex, full flavored seaweed taste

2) Raspberry Point Oysters Prince Edward Island; Raspberry Point Oysters have a high brininess, clean flavor with a sweet finish.
3) Oysters Barcat Chesapeake Bay (Virginia), The Barcat oyster are mildly briny with a clean, crisp finish..

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