New Dinner Menu Features Local Sirloin, Wild Coho Salmon

We have rolled out brand new menus for fall! As usual our chefs have used their talents to create fresh, flavorful food from scratch utilizing goods from our local farmers and ranchers as much as possible.

Here’s a peek at some of our new dinner entrees:

This is the Blackened Sirloin with mashed potatoes, blue cheese compound butter, and sauteed local beans. This specific steak was sourced from Muddy Creek Ranch in Wilsall, MT. We will rotate through local providers to ensure a constant supply of sirloins.

A staff favorite is the Wild Coho Salmon, crusted with soubise (a velvety white sauce with puréed onions) and panko bread crumbs. This is served over vegetable wild rice pilaf. Perfect with a glass of Domaine Serene Yamhill Cuvee Pinot Noir.

The Cider Pork Loin is a Wandering Aengus Cider marinated smoked pork loin finished on the grill, served with cornbread pudding, spinach, and habañero apple sauce. We’ll be featuring the Wandering Aengus Cider on draft within the next couple of weeks!

We also have a new vegetarian entree, it is smoked rice and vegetable jambalaya stuffed into a bell pepper, served over corn purée with pickled okra.

For our new starters menu, Shrimp & Grits are back!

This was one of Weebee’s original dishes when we first opened. It’s back by popular demand! For those of you who have missed this in the past, it is southern style grit cubes with Andouille sausage and prawns in a smoked tomato chili sauce.

We are also offering Chicken Larb Gai, a Thai style chilled chicken salad served in lettuce cups with crispy wonton chips. Try this with a glass of Morgadio Albarino.

Try the Crab Stuffed Tomatoes, fried green tomatoes stuffed with crab, served with spinach purée, aioli, and tomato Tabasco sauce. This would go great with a glass of Chenin Blanc, like the Domaine Richou Chauvigné or the Marc Bredif Vouvray.

We’ll post more pictures throughout the week! Come on in and try some new dishes for yourself.

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