Tomato Strawberry Gazpacho, Lemon Myrtle Shrimp, Miso Marinated Black Cod, Cherry Clafoutis, Fairy Garden Club, Guava Chili Sour, Charred Lime and Cilantro Paloma
Tomato Strawberry Gazpacho: Mexican cucumber, manchego chiles
Lemon Myrtle Shrimp: grilled jumbo shrimp, pineapple, lemon myrtle
Miso Marinated Black Cod: pan seared black cod, asazuke
Cherry Clafoutis: baked custard, cherries, almond, cognac
Fairy Garden Club - gin, cucumber, mint, lime, housemade cucumber mint water foam
Guava Chili Sour - guava puree, tequila, house made chipotle agave, tajin
Charred Lime and Cilantro Paloma - mezcal, tequila, lime, grapefruit juice, cilantro, smoked glass
Inspired by favorite dishes from their popular monthly Chef Dinners, the Hublersburg Inn’s Restaurant Week offerings cover a wide range of influences and flavors. The Miso Marinated Black Cod (from the Coast to Coast dinner) features multi-day marinated white miso, asazuke pickled vegetables, and a cilantro lime basmati rice. The shrimp (from the Australian Dinner) lets the continent’s lemon myrtle spice shine. The Cherry Clafoutis (from the French Dinner) is a creamy, luscious combo of baked custard, cherries, Amaretto, and a cognac cherry compote. And the Tomato Strawberry Gazpacho is topped with cucumber relish, jalapeno slices, and a Manchego-style cheese that allows you to customize each bite.
Not to be outdone, the lineup of cocktails is bright, colorful, and also offers a range of flavors. From the Fairy Garden Club’s gin, cucumber, mint and lime to the Charred Lime and Cilantro Paloma’s smoky, grapefruity, Mezcal and tequila combo, to the Guava Chili Sour’s guava puree, house made chipotle agave, and tajin-covered rim, there’s a drink offering for every personality.
