Honey Pear Walnut Salad ($15), Asparagus and Shrimp Bruschetta ($18), Seafood Risotto ($30)
Ciara Semack, owner and chef of Blonde Bistro Brew Works, is bringing customer favorites to Restaurant Week again this year. “People loved last year’s bruschetta,” Semack says. So she’s bringing it back with a new flavor combination: shrimp, asparagus from nearby Schempf Farm and fresh dill.
Father’s Day is the inspiration for the seafood risotto as Semack worked to make something geared towards dad in a more “elegant” way. In this dish a 5 ounce lobster tail is served with jumbo shrimp, blue mussels and clams. With seafood prices on the rise, Semack wanted to make enjoying a variety of seafood easy for her customers — at a price point that won’t break the bank.
For lighter appetites or for a shareable starter, the honey, pear and walnut salad hits all the sweet, spicy and savory notes. A beautiful Bosc pear is served over a bed of spinach lightly seasoned with red jalepeno and sprinkled with blue cheese.
The Rubio, one of Blonde Bistro’s most popular beers (they brew their beers in house), is back on tap and is a solid selection to accompany these summer dishes. Not feeling beer? Blonde Bistro serves spirits from their neighbors at Big Spring spirits.
Is Chef Semack excited for Happy Valley Restaurant Week? She gives an enthusiastic “Yes” and says, “It’s always fun to see new faces and to see people posting online and see where they are going.”
