Starting off 2020, we’re testing two brand new dinner menu items. One is a seasonal special – Dungeness Crab Ravioli & Alfredo. The other is a potential dinner menu staple: Smoked Pork Belly.
Here’s more info on them both:
Dungeness Crab Ravioli & Alfredo
Good things come to those who wait. Unfortunately for the crabbers, they had to wait extra long for the start of this crabbing season out here. The seas have also been dangerously rough.
Luckily, Captain Kenny of the Willapa was able to find a break in the weather at the start of the season and bring incredible Dungeness crab back to the Port of Garibaldi, and we were lucky enough to get some.
We’re using this recent catch in our Dungeness Crab Ravioli & Alfredo. This sold out on its debut night, Wednesday, January 23rd, 2020. It will be back this weekend, and available as often as we can get fresh, locally-sourced crab.
Please continue to check our Facebook & Instagram for the announcement of this seasonal special’s next release.
Smoked Pork Belly
This one kept Chef Dennis up at night. He agonized over how he wanted to do this one.
I wanted to do something different with it. I was trying to think of flavors that would work well with it.Chef Dennis
He came up with a smoked pork belly with organic spinach wild arugula. It’s tossed in a dijon mustard vinaigrette and topped with goat cheese pesto, tomato and red onion.
This initial version of our Smoked Pork Belly is served on a ciabatta hoagie. It can also be served on a spinach arugula salad.
So far, the reception for them both have been magnificent.
Check out their reactions on Facebook.