Each year, we offer something fun and different on Monday nights in January and February, in an effort to combat the cold and winter blues. In years past, we have done Salbute + Sangria Mondays, Tamale + Tequila Mondays and Margarita + Burrito Mondays. This coming January and February, we’ll have Rum + Risotto Mondays. Aged rums have become the new sexy spirit on the coasts, so we want to play with several different ones. For bourbon drinkers, aged rum has parallel flavors (they are aged in oak barrels) with just a bit of sweetness on the finish. Each country in the Caribbean has their own unique approach to making their the spirit, so we are exploring rums from Jamaica, Barbados & Guyana. We will offer entrées with risotto as the core ingredient, paired with meats, fish and vegetables. We think this may be our best combo yet, so check out the menu and schedule your calendar accordingly!
The Menu
RUMS: Plantation Rum XO 20 yr (Barbardos) | El Dorado 15 yr (Guyana) | Blackwell Rum (Jamaica)
*served neat, on the rocks or mixed with 1 oz of dry curaçao
Jan 8: wild-caught tilefish | mulato-ginger sauce | asparagus | garlic risotto
Jan 15: braised beef | sautéed apples | butternut squash risotto
Jan 22: roasted vegetables (broccoli, cauliflower, butternut squash) | spinach risotto | fried eggplant
Jan 29: braised lamb | sweet potato risotto | collard greens Feb 5: wild-caught KY silver carp | mojo garlic sauce | ancho chile risotto | cactus salad
Feb 5: wild-caught KY silver carp | mojo garlic sauce | ancho chile risotto | cactus salad
Feb 12: pollo pibil | achiote sauce | risotto | tok-sel lima beans
Feb 19: black bean risotto | sautéed greens | tomato casera sauce | fried eggs | quest fresco
Feb 26: roasted pork | tomatillo sauce | guajillo chile risotto | sautéed chayote squash
