Summer will be over soon enough, yes, but that also means that it’s chanterelle mushroom season.
We’re serving the season’s earliest fresh local foraged Chanterelles as an appetizer this week. They’re served with warm goat cheese, dry sherry, rosemary and grilled focaccia bread.
Looking for something a little meatier? Try our Rosemary Grilled Wild Boar Shortloin with sauteed Chanterelles and huckleberry port demi-glace.
Fresh Halibut and Salmon are great and we have the best, but if you’re looking for a change, try our Fresh Oven Roasted Hawaiian Swordfish. Chef Justin’s doing it with a Kalamata olive crust, roasted heirloom tomatoes and balsamic reduction.
An don’t miss out on our fabulous berry desserts. The berry’s are perfect right now and we’re making the most of them with our Strawberry Trifle, and Fresh Mixed Berries with Vanilla Merignue and Port Syrup.
Hope to see you soon!
