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SALUT !
at PROSPECT PLACE
1501 N. University
(501) 660-4200
fax 660-4202
Upcoming Events
(with links to menus as confirmed)
--Tuesday, July 29--Cooking & Wine Club
--Tuesday, August 12--Wine Dinner with Alexander Valley Vineyards
--Tuesday, August 26--Cooking & Wine Club
Read about Salut! at Prospect Place
Lunch Menu Mon-Fri 11-2
Dinner Menu Wed-Sun 5:30-9:30
Salut! Featured Recipes....
from our last Cooking & Wine Club Event
HERB PESTO RUBBED AHI TUNA
2# Ahi tuna, sushi grade
10 leaves fresh basil
4 tsp fresh thyme leaves-chopped
¼ c chopped parsley
1 c extra virgin olive oil
2 cloves garlic-minced
Add all the ingredients to a blender and pulse until
all of the herbs are pureed to a rough blend.
Transfer your pesto to a mixing bowl. First rub your
tuna with the pesto, then in a separate plate, rub the
tuna again in course black pepper. Heat a wide sauté
pan over very high heat, then add enough canola oil to
barely coat the pan. When the pan is very hot, sear
the tuna on all sides quickly, just enough to sear the
outside while leaving the tuna rare. Immediately
remove from the pan and chill.
KALAMATA OLIVE VINAIGRETTE
1 ½ c Kalamata olives
3 tbsp capers
2 cloves garlic
3 sprigs parlsey
½ c extra virgin olive oil
Combine all ingredients in a blender and pulse until
roughly pureed. Toss with salad mix, roughly 4 tbsp
vinaigrette per handful of greens.
at PROSPECT PLACE
1501 N. University
(501) 660-4200
fax 660-4202
Upcoming Events
(with links to menus as confirmed)
--Tuesday, July 29--Cooking & Wine Club
--Tuesday, August 12--Wine Dinner with Alexander Valley Vineyards
--Tuesday, August 26--Cooking & Wine Club
Read about Salut! at Prospect Place
Lunch Menu Mon-Fri 11-2
Dinner Menu Wed-Sun 5:30-9:30
Salut! Featured Recipes....
from our last Cooking & Wine Club Event
HERB PESTO RUBBED AHI TUNA
2# Ahi tuna, sushi grade
10 leaves fresh basil
4 tsp fresh thyme leaves-chopped
¼ c chopped parsley
1 c extra virgin olive oil
2 cloves garlic-minced
Add all the ingredients to a blender and pulse until
all of the herbs are pureed to a rough blend.
Transfer your pesto to a mixing bowl. First rub your
tuna with the pesto, then in a separate plate, rub the
tuna again in course black pepper. Heat a wide sauté
pan over very high heat, then add enough canola oil to
barely coat the pan. When the pan is very hot, sear
the tuna on all sides quickly, just enough to sear the
outside while leaving the tuna rare. Immediately
remove from the pan and chill.
KALAMATA OLIVE VINAIGRETTE
1 ½ c Kalamata olives
3 tbsp capers
2 cloves garlic
3 sprigs parlsey
½ c extra virgin olive oil
Combine all ingredients in a blender and pulse until
roughly pureed. Toss with salad mix, roughly 4 tbsp
vinaigrette per handful of greens.
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