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Culinary Corner, Week Of March 7-March 12

Executive Sous Chef Jesus Martinez

Hello! Welcome to a new week! Full credit for the menu this week goes to Jesus Martinez, our talented Executive Sous Chef who took over the menu while I was boiling crawfish and frying beignets last week. He will be leading the Culinary Corner Monday morning, and as he wrote the menu he will be the best at answering any questions you have personally.

Vegetable Beef Soup

The Soup of the week is Vegetable Beef. This is pretty self-explanatory, pieces of beef with vegetables and potatoes in a rich broth. This is gluten-friendly, and made with gluten-free ingredients..

Snowdonia Green Thunder [Image courtesy of]

The Cheese is Snowdonia this week. This cheddar-style cheese is from England, and has roasted garlic and spices inside. Apricot preserves and crackers are served alongside. I highly recommend you ask Laura for some of the Beaujolais wine that she keeps stashed, it would be great with this one.

The Appetizer is Sausage-Stuffed Mushrooms. Ground pork with Italian spices are is combined with bread crumbs and stuffed in large mushroom caps. The caps vary in size, if they are very big it will be one cap, otherwise it will be two. This is served with our house-made marinara sauce.

Flat-Iron Steak

At dinner, we have a Bison Flat Iron Steak with Chimichurri Sauce. Now in beef a flat iron steak comes from the shoulder of the animal, which is not usually a tender cut of meat, but within that there is a muscle also known as the blade steak. The blade does not get a lot of actual exercise but there is a big strip of connective tissue running the length of it. The meat does not have much connective tissue and has a lot of marbling. In 2002 meat researchers at the University of Florida "discovered" this steak by removing the strip of gristle and making two smaller steaks. for a while this was called the "Chicken Steak" but that was a terrible name and thus it was renamed the "Flat Iron" for its shape. This meat is considered the second most tender in the animal behind tenderloin. Now in Bison, the same anatomy applies for butchering purposes, and for culinary purposes, the meat is still just as tender as beef, but leaner. Chimichurri sauce is from Argentina, it is a full-flavored sauce made from parsley, cilantro, lots of garlic, olive oil and lime juice. Sort of like a pesto but for meat. We are serving this with warm corn pudding and lime carrots.


We have a Shellfish Fricassée at dinner. This is a new one, maybe not a true "fricassée" but that is the closest thing. Lobster, scallops, green lip mussels, and black mussels in a very rich shellfish broth, tempered with just a touch of cream. We serve a slice of olive oil brushed grilled bread on the side. I know this one sounds simple but I am looking forward to it and I think you will like it.

We have a Honey and Maple-Glazed Airline Chicken Breast. This is a skin-on chicken breast with the wing still attached. The glaze is Colorado honey, Vermont maple syrup, sea salt and white wine. This is served with sweet potato cut into very long thin threads, that are then boiled and tossed with butter and herbs like spaghetti. Whole cranberries are poached in port wine until soft and spooned over the top. This one sounds like fun!

We have Tofu and Vegetable Stir-Fry on the menu. Tofu gets a bad rap with Americans, which it doesn't deserve. It is basically the solids from soy milk; it is high in protein, low in fat, and takes on flavors of the ingredients with which it is cooked. The texture is soft and chewy, and does not easily dry out. Try it, it's really good. Ours is lightly fried then tossed with sliced vegetables, green onions, and stir-fried in tamari, ginger, garlic, sesame, and chili oil and served over rice noodles with a crispy vegetable spring roll on the side.

Bolognese Sauce-Stuffed Shells

We have Pasta Shells stuffed with Bolognese Sauce and topped with cheese. This is served with garlic bread and will be great for snowy weather this week.

For dinner specials this week we have Pot Roast, Almond-Crusted Shrimp, Snapper Veracruz and especially Surf and Turf on Tuesday.

At Lunch look for Parmesan-Crusted Swordfish, Carved Turkey Breast, Lemon Pepper Chicken, Grilled Ribeye Steaks, Meatball Subs, Chicken Quesadillas, and of course Steamed Lobster Tail.

As always, please call me with questions or concerns and please attend the Culinary Corner at the Dad Clark Bar.

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