Wednesday, November 19, 2014

Barramundi with a Lemon and Macadamia Nut Crust

Last week we added fresh Barramundi to our menu, and in only a few short days, we sold out of our entire stock. We did not realize that such a dish would be so popular with our customers, and we had no choice but to bring it back this week.  We'll be featuring it as a special through the coming days.

Our chefs take a fresh Barramundi filet and top it with a housemade macadamia nut and lemon crust before broiling it to a perfect golden brown. Barramundi is an iconic table fish in Australia. It populates itself in the Pacific-Island countries and is commercially fished for most of the Southeast Asian and Australian countries. This fish has a mild taste with a white, flaky flesh and is most commonly referred to as Asian Sea Bass.

We're also serving up a tasty side dish that would be a perfect add on to any entree.  With winter almost here, many of us turn to warm comforting dishes... but we often forget to watch for healthier alternatives during our "hibernation" periods. Don't worry, the Uptown has you covered with the introduction of our farro side dish.

It's a combination of farro, shiitake mushroom, roasted asparagus, roasted red peppers, parsley, capers, green onion and sundried tomato which are then tossed in a red wine vinaigrette. Served chilled, farro is a chewy, slightly nutty tasting type of wheat grain. The origins are debatable, but it is a common ingredient of much Italian and Mediterranean cooking... which we've stuck pretty close to.  Our interpretation of this healthy side dish can be paired with a wide selection of toppings to create an easy lunch or meal.

Just because the weather is taking a turn for the worse doesn't mean your eating habits have to as well. Stop in and see us (or call for carry-out) and we'll be more than happy to keep you on track this winter.

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