2941 Fairview Park Drive
Falls Church, VA 22042
Chef/Owner Jonathan Krinn
and Black Truffles
1) 3 parts Lemon Juice
2) 2 parts Truffle Juice
3) 1 part light Soy Sauce
4) 1 1/2 parts Grapeseed Oil
5) 1 1/2 parts Extra Virgin Olive Oil
6) Sliced fresh or canned Black Truffles
7) Salt and ground White Pepper to taste
8) 8 dry packed Sea Scallops
9) 2 tbs. Extra Virgin Olive Oil
1) Whisk the first seven ingredients together to make a truffle vinaigrette.
2) Slice each scallop into 4 slices each.
3) Shingle the slices of 2 scallops on each of 4 appetizer plates and season
with salt, ground white pepper and the extra virgin olive oil.
4) Put the plates under the pre-heated broiler for 2 minutes only.
5) Place the truffle vinaigrette in a microwave safe bowl and warm the
vinaigrette for 10 seconds (not hot, just warm).
6) Mix the truffle vinaigrette and spoon it over the four plates of scallops.
7) Serve immediately, accompanied by a chilled Savignon Blanc.
Wild Salmon with
Acacia Honey Glaze and Soy
1) 4 parts Acacia Honey (or any high quality Honey)
2) 4 parts light Soy Sauce
3) 3 parts Grapeseed Oil
4) 2 parts White Wine Vinegar
5) 4 pieces of wild Salmon, 6 ounces each
6) 8 ounces of Baby Pea Shoots
7) 2 tbs. Extra Virgin Olive Oil
1) Whisk the first four ingredients together to make the marinade.
2) Reserve ½ cup of the marinade to use as the sauce.
3) Marinate the pieces of salmon for 3 hours, flipping the pieces after
1 1/2 hours.
4) Remove the salmon from the marinade and broil the pieces until
they are cooked to your satisfaction.
5) Quickly sauté the pea shoots in a hot pan with the extra virgin olive
oil just to warm the greens, not to wilt them.
6) Warm the reserved marinade and mix in any glaze and juices from
the broiling pan of the fish.
7) Serve the fish over the pea shoots in a bowl and finish with the sauce.
Asian Pears Roasted with
Grand Marnier and Dry Fruits
1) Cut the Asian pears into sixteen wedges (1/2 inch width each).
2) Melt the butter in a large sauté pan and sauté the pear wedges
for 3 minutes.
3) Add the sugar and continue to sauté the pear until the sugar starts
4) When the sugar is light brown, add the dried fruits and nuts to the
5) Deglaze with all but 2 tablespoons of the Grand Marnier and place the
sauté pan in a pre-heated 350 F oven for about 10 minutes.
6) After 10 minutes, the pears should still be firm, but able to be cut easily.
7) Remove the pan from the oven and add the last 2 tablespoons of the
8) Spoon 4 pieces of pears, the fruits, nuts and the sauce onto each of 4
Inside the Dining Room
of the 2941 Restaurant