Hot off the Grill

HOLIDAY MENUS 2016
*Full menu also available on all holidays

CHRISTMAS EVE SPECIALS

December 24th, 2016

Dungeness Crab Chowder…$10.75
bacon, scallions and black pepper croutons

Billecart-Salmon Brut Rose, Mareuil-Sur-Ay NV…$19/38

Grilled Scallops and Red Wine Braised Oxtail...$35.95
roasted root vegetables and oxtail broth
Donum “Ten Oaks Vineyards,” Russian River Valley 2012 $14/28

Chianti Braised Lamb Shoulder, Butternut Squash Risotto…$30.95
pumpkin seed pesto
Favia “Quarzo” Syrah, Amador County 2011…$15/30

Garlic and Black Pepper Rubbed Wagyu Rib Eye…$68.95
Madeira mushrooms and parmesan potato gratin
The Mascot Red Wine, Napa Valley 2009…$25/50

Warm Pumpkin Pie…$10.75
salted caramel ice cream and candied pecans
Rare Wine Co. Boston Bual, Madiera NV…$7/14

 

NEW YEARS EVE SPECIALS
December 31st, 2016

Classic French Onion Soup…$10.75
gruyere crouton
Roederer Estates “L’Ermitage,” Anderson Valley 2009…$8/16

Dungeness Crab Salad…$16.95
mache, shaved radish, citrus vinaigrette & toasted brioche
Birgit Eichinger Riesling, Kamptal-Osterreich 2013…$6/12

Lobster Carbonara...$35.95
butternut squash, pancetta, Tuscan kale, and parmesan
Failla “Chuy” Chardonnay, Sonoma Valley 2012...$12/24

Pan Seared Petrale Sole…$34.95
wild mushrooms, leeks and truffle butter
Tyler ‘Bentrock Vineyard,’ Pinot Noir, Santa Rita Hills 2011…$11/22

Grilled 8 oz Wagyu Filet…$70.95
Boulanger potatoes and Roquefort butter
Tournesol Red Blend, Napa Valley 2010…$12/24

Crepes Suzettes…$10.75
citrus compote
Domaine de Couite Sauternes, Bordeaux, France 2014…$15/30

 



RECIPE!!
In honor of the 50th Anniversary of Robert Mondavi Winery, Chef Cindy and Chef Michael demonstrated how to make one of Mustards' signature dishes. Now you can cook this dish at home, but come see us soon for all your other favorites!!

Sweet Corn Tamales with wild mushrooms, tomatillo-avocado salsa, pumpkin seeds

Filling:

  • 8 cups sweet corn, grated
  • 5  shallots, diced
  • 1 T garlic
  • 8 cups heavy cream
  • 4 cups grits
  • 1 tsp black pepper ground
  • 1 T salt
  • 2 T olive oil
  • 2 T butter
  • 2 cups of grated gruyere and cheddar cheese

Sauté shallots and garlic in the olive oil and butter until soft.  Add the grated corn and bring to the boil; add cream, bring to boil again. Add the grits; season with salt and pepper, stir until well combined, reduce heat and simmer until the grits are tender (approximately 10-15 minutes).Stir in the cheese.  Pour into hotel pan and cool. Yields approx. 60 tamales (2 1/2 ounces each)

Wild Mushrooms:

  • 1 pounds of chanterelle, lobster or porcini
  • 1 T butter
  • 1 T olive oil

 

Clean and slice mushrooms, sauté in the olive oil and butter in three separate batches until well colored and tender. Toward the end of cooking, add:

  • ½  T Porcini powder
  • 1 T garlic
  • 1 T shallots, chopped
  • ½  t cumin
  • ½  t salt
  • ¼ t fresh oregano, chopped
  • ¼  t pepper

Tomatillo Avocado Salsa

  • 1.25 pounds peeled tomatillos
  • 1 small jalapeno
  • 1 each avocado
  • ¼ cup red onion, small dice
  • 2 T lime juice (or to taste)
  • 1/2 bunch chopped cilantro
  • Salt/ pepper to taste

Combine all ingredients and blend. Check for seasoning (salt and pepper)

Assembly:

Corn Husks, washed and soaked.

  • 2 oz corn mixture
  • 1/2 oz   mushrooms

Fill each husk first with corn mixture, and then stuff with mushrooms.

 

PLATE SET UP

Tamales in husk

Tomatillo-avocado salsa

Toasted Pumpkin seeds

Cilantro sprig

To plate, remove outer husk from steamed tamales and discard. Open inner husk to show tamale, place side by side on plate. Spoon salsa over each tamale inside the husk, sprinkle with pumpkin seeds, garnish with cilantro sprig.