Valentine’s Day Meadowlark Dinner Specials
Stolpman2014 Grenache | 42.00
Crushed berries, smoky undertones, ripe and intense–think whipped cream over strawberries with a touch of vanilla.
SloDown Wine’s Sexual Chocolate | 38.00
Syrah, Zinfandel and Petite Sirah combine for big flavors of blackberry, black cherry, spice, and yes, chocolate. Sexual Chocolate is not the fruit-in-your-face type red you see so much of—this wine is complex and balanced.
Freshly Shucked Oysters on the Half Shell | 14.95
Six fresh, raw Chesapeake Bay Oysters with Mignonette, Horseradish and Lemon to accompany
Seared Scallops with Parsnips and Kumquat-Chardonnay Glaze | 16.95
Brown-crusted on the outside, briny and tender on the inside, large, domestic scallops are at their best this time of year. Seared in a hot pan, two scallops are swiped with a flavorful Kumquat-Chardonnay Glaze, served atop soft, creamy parsnip puree and garnished with Maldon flake salt, crispy potato threads and micro greens.
Mediterranean Lamb Breast Salad | 10.95
Griddled slices of slow-roasted, spice-crusted lamb breast, streaked with thin layers of tender meat and fat like brisket or belly, are set atop rows of sliced cucumbers, marinated tomatoes and peppery arugula with a drizzle of yogurt sauce and a sprinkling of fresh herbs for a fresh and deeply savory combination.
Samosa Fritters | 6.95
A very savory fritter based on a traditional samosa, but much lighter and crispier. Potato, onion and chickpeas are super-charged with the flavors of Indian spices, ginger, garlic, and serrano chile, then rolled in Panko and fried to create the best bite, especially with beer, ever. Three golf-ball sized fritters are served with a coriander chutney-spiked yogurt for dipping.
Our Favorite Cheese Toast, Welsh Rarebit | 8.95
Our New York State sharp white cheddar turns decidedly British when made into luscious rarebit with Great Lakes Brewery porter beer, a big dollop of dijon and some DLM Worcestershire sauce. The savory, hot and melty cheese sauce is copiously slathered onto a thick-cut piece of toasted DLM bread, broiled till bubbly and garnished with roasted tomatoes. 8.95
Crab and Shrimp Fettuccine | 22.92
Hot fettuccine tossed with a goodly amount of shrimp and crab meat, lots of lemon, a splash of cream, a dollop of butter, and a liberal sprinkling of fresh herbs—just perfect for a Valentine’s Weekend splurge.
Grilled Lamb Chops with Eggplant Aioli | 24.95
Four premium lamb chops get a quick char on the grill, a bed of freshly sautéed spinach, and an elegant sauce that Michael Freeman dubbed, Babaghaioli”, in which eggplant is charred on the grill, peeled, pureed, and blended with homemade garlic mayonnaise spiked with saffron and paprika. It goes with the lamb like a dream, and also the fried Yukon gold potatoes and fresh vegetables that accompany.
Bacon-wrapped Mahi Mahi with Poblano Cream | 24.95
One of my favorite fish from my days cooking in Key West, meaty, delicious Mahi mahi matches very well with bold flavors like bacon and mild chiles. Here the fillet is wrapped in a strip of Nueske’s bacon, then seared on the griddle and sauced with a little cream reduced with house flame-roasted Poblano Peppers. The cream is not really spicy but full of that addictive roasted green chile flavor–so good. Served with rice tossed in a hot pan with roasted cherry tomatoes and spinach leaves.
Grilled Hanger Steak with Arugula and Balsamic Cream | 24.95
This delicious cut of beef is very juicy and meaty, with a nice, tender texture, hence its nickname “Butcher’s tenderloin”— the meat man knew how good it was and would just take it home. I learned this recipe from friends who have a villa in Florence. Grill the beef, slice it, set it juicily on a mound of baby arugula next to crispy sauteed potatoes and drizzle it with a little cream reduced with good stock and balsamic vinegar. Very Florentine, and out of this world!