Captain Bill’s, Friday, February 22, 2013
Tonight we have a tasty treat for you! I brought in two Wahoo loins and just finished cutting some beautiful steaks. This fish, called Ono in Hawaii or Peto in the Caribbean, has a lightly colored flesh with a slightly sweet and mild flavor that works well with being grilled and goes excellently with a creamy butter sauce. In an homage to its home waters and as an accent to its flavors we will be drizzling the steaks with a pineapple beurre blanc. This is a treat you shouldn’t miss.
Our Fish Fries tonight feature a regular favorite and a slight twist on another. We have a half pound of hand-breaded Bluegill fillets, one of our most requested offerings, and, of course, our Beer Battered Haddock. The twist is that we are using Lake Louie’s Tommy’s Porter as the base for our Beer Batter. This dark, fully flavored beer makes a tremendous batter with a different, though equally excellent, flavor profile from our normal batter. Both come with steak fries, Cole slaw and tartar sauce, and both are great for a snowy February evening.
To finish the evening we have some excellent desserts. We have worked at making many of them in-house, or having Mariner’s pastry chef make them (and she is AWESOME!), and we take great pride in our creations. The piece I want to tell you about tonight is our Double-Chocolate Bread Pudding. We use Sassy Cow Heavy Cream in the preparation of the dessert and serve it either warm or cold, depending on your preference. If you are a chocoholic like me, you will fall in love with this gooey and comforting dish, but don’t take my word for it, come in and give it a try.
See you soon,
Chef Adam
That’s right, we have Soft Shell Crabs again. I was able to bring two dozen of the delicious little beauties in again tonight. They will go fast, so don’t be afraid to call ahead or come in early! We will also be featuring a grilled Mahi Mahi steak topped with a Mango-Citrus Salsa. Both dishes will come with your choice of side and vegetables.
It is that time of year again, Soft Shell Crab season! This is one of my favorite times of year, the weather gets nicer, we have Summer to look forward to, and the crabs shed their hard exterior and make themselves even tastier than normal. We are featuring your choice of one or two crabs with choice of side and asparagus right now. The crabs are coming in fresh this afternoon, at which point we will prepare them, soak them in milk, and, when you order them, we will lightly coat them in seasoned flour and pan-sear them. They are truly a treat and the season is fleeting, so come on out and give them a try. I would suggest calling ahead because they will sell fast.
Our phone has been ringing, non-stop, and we are full on reservations for Brunch on Sunday. We do, however, still have availability for Dinner that evening. We will close the doors for a couple of hours so we can clean up and reset the dining room, and then we will reopen at 5:00 p.m. for dinner service.
This week has been an interesting one, with with warm, sunny and beautiful weather, and cool, rainy and alternatively beautiful weather. But we won’t let a little rain wreck our weekend, not with Mother’s Day coming up and a great slate of food for you this weekend.
You read that right, we are re-opened on Monday Evening again. Come join us for dinner (if the weather holds you can even enjoy the deck!) and help us welcome back our old friend, Monday.
