Weekly Specials 8/17/09

A few updates this week. It's been awhile since I've done any kind of updates; the hotel has been pretty slow so we haven't really changed the specials at all since I came back from vacation. I'm excited to get things going again!




The first special this week is Shiner Bock Beer Battered Fish Tacos, Jicama Coleslaw, and Mango-Habanero Coulis. The sauce certainly has a nice little kick to it!



Second, I made Tequila-Lime Chicken Penne Pasta. The sauce is a Roasted Red Bell Pepper Cream with Wilted Baby Spinach, Toasted Pine Nuts, and Garlic Confit.



Finally, there's the Salmon Niçoise Salad. Classically, Niçoise Salad is made with Tuna, Haricot Verts (green beans), Potatoes, Tomatoes, Hard Boiled Eggs and Niçoise Olives. I changed it up a bit and am using Salmon instead of tuna and instead of the olives I decided to made a Tapenade Vinaigrette to tie it all together. (My salmon broke during the tasting. Better during the employee tasting than when it's being sent out to a guest!)