Captain Bill’s, Thursday, February 28, 2013
I am writing this in the afterglow of a great Wine Dinner. For those of you who attended, thank you and I hope you enjoyed yourselves. If you missed it, we will be doing more events like it, so keep an eye on these posts. As much fun as tonight was, you cannot rest on your laurels in the restaurant business and tomorrow is another busy day, so I should probably let you know what we will be featuring this weekend.
For starters, we are offering a Mahi Mahi steak, grilled to order and topped with a salsa featuring Blood Oranges and Pineapple. Even though it is Lent and many of our guests on Friday come for fish fry, we are going to offer a non-fish option as well. Friday (and Saturday if we still have some) we will have Slow-Braised Veal Short Ribs. Since I was going to take the fifteen or so hours to roast the short ribs, I figured I might as well make some extras that I can offer to all of you. It is topped with an amazing veal reduction sauce and comes with vegetables and your choice of side, though I suggest ordering it over the garlic mashed red potatoes.
I know you are wondering about the Fish Fry options this weekend and I hate to disappoint you, so here you go. The Tommy’s Porter Beer-Batter was such a hit last week that we will be using that again this week to fry the Haddock. Our other option is hand-breaded Lake Perch and, as always, both will be offered with steak fries, Cole slaw and tartar sauce.
See you soon,