Thursday, June 4, 2015

Kingfisher Takes Its Menu to the Pacific Northwest with Ponzu Ahi and a Spruce Negroni

Posted By on Thu, Jun 4, 2015 at 12:00 AM

click image Escape to the Pacific Northwest at Kingfisher. - PAWEL PACHOLEC/FLICKR
  • Pawel Pacholec/Flickr
  • Escape to the Pacific Northwest at Kingfisher.

For 22 years, Kingfisher has given local food lovers the opportunity to take a culinary vacation with their summer road trip dinner series and this year is no exception.

While the events have already made their Southwestern stop with eats curated by sous chef Richard de la Cruz, diners can head to the seafood spot from Thursday, June 4 until Wednesday, June 17 for the Pacific Northwest leg of the food tour. This time around, the menu was dreamt up by executive chef Fred Harris.

Here's the full Pac-NW menu to be served at Kingfisher:

APPETIZERS
Chilled potato and leek soup, herbed chevre  ($6)
Wild mushroom baklava, blackberry-port wine syrup, feta, pistachio ($8)
Kingfisher's Pacific Northwest sampler: selection of smoked seafood, Northwestern cheese, bruschetta, pickled cherries, wild mushroom spread, Oregon olive oil, lingonberry jam ($20)

ENTREES
Cedar-planked Alaskan lingcod, smoked mussel salsa, lemon butter sauce, mashed root vegetables with applewood-smoked bacon, roasted tomato ($25)
Grilled wild caught sockeye salmon, lavender-almond butter, wild mushrooms, black mission figs, shallots, mashed Yukon-horseradish potatoes, braised red cabbage ($27)
Wasabi-dusted seared ahi tuna, ponzu sauce, shaved cucumber, gingered slaw, toasted cashews, curry rice, asparagus $(27)
Grilled Red Hook soaked hangar steak, smoked blue cheese, pickled daikon and roasted Cipollini onions, twice baked potato, grilled summer squash ($22)

DESSERTS
Coffee caramel pots de crème, hazelnut chocolate nib brittle, dried cherry biscotti ($8)
Pear ginger tart, streusel topping, ginger syrup, vanilla ice cream ($8)

To drink, the restaurant will be offering a blueberry filled concoction ($10.50) using Stolichnaya and blueberries in many forms as well as a Rogue Pink Spruce gin-based Negroni ($10.50), beer and wine.

Future dinners will feature the Great Plains/Midwest with chef-owner Jeff Azersky at the helm (June 18-30), California and Hawaii courtesy of chef-owner Jim Murphy (July 15-August 3), East Coast with Harris (August 4-19) and the South with Azersky (August 20-September 9).

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