Happenings in the Kitchen and Food Specials

 

 
    It's officially the first ever Taco Tuesday here at the Grey Lodge.  We are offering two unique tacos for your enjoyment.  First, we have a shrimp taco with a mango-pineapple salsa and nappa cabbage.  The mango-pineapple salsa is made from fresh mangos, pineapples, red onions, jalepenos, red bell peppers, and cilantro which is marinated in a ginger-lime simple syrup with tequila.  The salsa pairs very well with the clean crunch of the nappa cabbage and the seasoned shrimp cooked in wine and butter.  We are also offering a Pork taco with red onion, cilantro, and a tangy adobo sauce.  We chose pork shoulder for this application because it can be easily shredded when slow cooked.  The adobo sauce is composed of chipotle peppers, adobo, honey, sour cream, yogurt, and spices.  The yogurt gives the sauce a hint of tang to complement the smokey chipotle and the sweet honey.  If you missed out this week, have no fear there is always next week.

   The food specials this week are both creative and delicious.  Scoats had the privledge of being the first to taste the crab terrine (and have his dinner photographed), and he gave it a big thumbs up.  We are also offering the first steak entree to hit the special board since my debut nine months ago. Hard to believe that in nine months we have not served a steak, but variety is the spice of life.  At any rate, the steak is a really nice ribeye with great marbling and I'm sure it will be a hit.  Randy came up with a very original BBQ sauce that took us both by surprise.  It's made Carolina style (more vinegar flavor instead of sweet) with fresh pomegranate.  The sauce works very well on the chicken sandwich special.  Our soup is always a big hitter and is due to change tomorrow, so stop by! 


Ribeye steak (9oz) with celery root-potato mash, fried brussels sprouts, and demi glace

Crab terrine with avocado, wild mushrooms, candied clementine and chili oil

Pomegranite BBQ chicken sandwich with red cabbage slaw

Apple-raisin turnover with porter caramel sauce and vanilla ice cream