Tonight again we are serving my favorite… Wild Alaskan Halibut! This will be served with a shaved fennel, grapefruit, and baby spinach salad with a pomegranate vinaigrette and Israeli couscous.
Also, we have rosemary encrusted lamb chops with a port wine reduction and caramelized shallots!
Our Ceviche is shrimp and scallops with tomato, avocado and poblanos.
Today’s soups include a vegetarian Gypsy and a Spanish artichoke and chorizo.
Enjoy!
Just a friendly reminder that every Wednesday at the Morning Glory ALL our wines are half price by the bottle! We have a great selection of delicious wines from all around the world. A great excuse to grab a date and come over for dinner!
Tonight’s features include Local Stuffed Trout with mushrooms, bacon and scallions topped with a citrus sun-dried tomato butter.
Also we are serving Local Pork Chops with hoisin glaze and pineapple chutney.
Ceviche tonight is Corvina with cucumbers, poblanos, cilantro and lime.
Well tonight I’m preparing my favorite fish… Wild Alaskan Halibut! Pan-seared then lightly dusted with chopped pistachios, drizzled with a champagne-citrus beurre blanc.
Also, some beautiful Pork Chops from Hickory Nut Gap Farm! Frenched in house then grilled with hoisin and a pineapple-ginger chutney.
Maine blue mussels served classically with tomatoes, garlic, fresh lemon and white wine sauce.
Ceviche tonight is Corvina with cucumber, poblanos, lime, cilantro and tequilla.
Enjoy!
We just got some beautiful White Sea Bass in from The Pacific Coast today! We will be preparing that with a cumin-coriander crust, risotto and a shaved Jicama slaw.
Another treat tonight is some Maine Blue Mussels that we’ll be steaming in white wine with tomatoes, garlic and fresh basil. Served with grilled organic olive oil rosemary bread.
Our Ceviche tonight is diver scallops and blue crab with cucumber, poblanos, tequilla, lime and cilantro.
Tonight we’re featuring some Caribbean Red Snapper, just in today! We’re going to make a ginger and red-grape salsa w/ fresh lime and mint from the garden to go with that. Plus some parmesan risotto and chive infused olive oil.
Also this evening we have THE Indian classic… Chicken Tika Masala! Grilled chicken breast marinated in Yogurt with coriander, garam masala and chiles. Served in a creamy tomato sauce over brown basmati rice with grilled flatbread.
Tonight’s Ceviche is scallops and crab w/poblanos, cucumbers, clilantro, lime and tequila!
Tonight we’re taking our favorite local trout from Sunburst Trout and stuffing it with goat cheese, red bell peppers, fresh chives and blue crab. Serving it with a sun-dried tomato buerre blanc and Parmesan risotto.
Also, we’re making some good ‘ol Southern Fried Chicken with country gravy, chive mashed potatoes and local collard greens!
Tonight’s Ceviche is shrimp, scallops and Carolina Black Grouper.
Our soups are roasted red pepper & artichoke heart bisque, creamy potato & asparagus, and a vegan curry lentil stew with coconut milk.
It was such a hit last night that we got in more of that wonderful Carolina Black Grouper! Tonight it will be pan seared with a coriander crust then topped with a roasted corn salsa. Served with organic brown rice, black beans and fried plantains.
Also, a great Surf n’ Turf featuring blackened Hickory Nut Gap Farms Beef Tenderloin and wild caught gulf shrimp. Served with a classic lemon beurre blanc.
Tonight’s ceviche is Carolina Grouper, Scallops and shrimp with cilantro, lime, cucumber, bell pepper and fresh poblano chiles.
We just got in some beautiful fresh Carolina Black Grouper from our newest seafood distributor, Starboard Seafood. Based outside Charlotte, NC, they are bringing us some really fresh fish!
Tonight we’re preparing it with a light dusting of panko breadcrumbs, Parmesan risotto and a fresh lemon beurre blanc.
My daughter Ciel, however, thought it looked so good that she couldn’t wait for us to cook it!
Blueberry season came a little early as Harry Hamil from Black Mountain Farmers Market just dropped off the first local blueberries from the area today! They come from Keith Hall’s place just over the mountain in Old Fort and they are delicious! We make it a tradition to get these berries each year and we’ll be putting them in pancakes, filling our stuffed French toast or topping some of our NY cheesecake until they run out!
Friday Night Features! August 6, 2010
New Zealand free range lamb chops rubbed with garden rosemary. Served with chive mashed potatoes, caramelized shallots and port wine reduction.
Classic Ceviche with Corvina, cucumbers, poblanos, cilantro and lime.
Tonight’s vegetable: Hericot Verts
Tonight’s greens: Local Ruby Red Chard
Soups: Gypsy (Moroccan spiced veggetable w/ chickpeas ad sweet potatoes), Spanish Artichoke & Chorizo, Hungarian Mushroom