Sly'sBlog

On Wednesday, April 29, the Santa Barbara Chapter of the AIWF - the American Institute of Wine and Food - will be dining at Sly's "in the French Manner". In keeping with our April in Paris promotion, we've put together a nice French menu with French wines for the AIWF. Hors d'Oeuvres, a Sly's Half and Half, and 4 interesting courses, with a number of traditional choices. It's a bargain, priced at 60 for members of the AIWF, and $70 for non-members. Here's the exciting choices:

Amuse Gueules

Half and Half for the Table
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Choice of
Escargot baked in Green Butter
-or- Quenelles in Lobster Sauce
-or- French Onion Soup "Gratinée
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Pavé of Beef Grillé Bèarnaise
-or- Salmon "Dieppoise" with mussels and tiny shrimp
-or- Veal "Normande" with Calvados, Mushrooms & Cream
Carrots "Vichy", Fondant Potatoes
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Salad and Cheeses from C'est Cheese
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Choice of:
Profiteroles Glaces with warm chocolate sauce
-or- Frozen Vacherin with Strawberries
-or- Mousse au Chocolat

See you at Sly's. For more information contact Chef Michael Hutchings, chefhutchings@gmail.com

This week's April in Paris Menu

For the week beginning April 8, Sly's 3-course $35. menu will be:

Mesclun - Green Salad with traditional mustard dressing

-or- Chicken Liver Mousse with Cognac

-or- Old Fashioned Lentil Soup

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Aged Filet Tournedos  “Bordelaise” with red wine and shallots

-or- Salmon “Dieppoise” in cream with mussels and tiny shrimp

-or- Veal Scallops "Normande"

Carrots “Vichy”, Mashed Potatoes

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with a choice of desserts:

Frozen Vacherin with Strawberries

-or- Lemon Tart

-or- Café Liegeoise

-or- a selected French Cheese

Also available with a pair of French wines for $50. pp plus tax and service charge.

Bon Appetit!

805 Living

Here's what Angela Pettera had to say about Sly's in her column, Taste of the Town, in the latest issue of 805 Living. Column Title, "Dialed In - Cool Dishes in the 805"

Sly’s in Carpinteria (www.slysonline.com) serves California abalone as an appetizer or a main course at dinnertime. (The shellfish is aqua-farmed in Goleta so it doesn’t deplete the endangered wild abalone population.) Chef- owner James Sly dredges the pounded meat in a bit of flour and egg, then pan-fries it and tops it with a butter-chardonnay sauce. It’s a lovely introduction to a lesser-known mollusk.

Thanks, for the kind words, Angela. We find that Abalone is one of the Sly's specialties that people really appreciate.

 

Mardi Gras is coming!

Next Tuesday, February 24, is Mardi Gras. As we do every Tuesday, Sly's will be serving Gumbo as our Blue Plate Special  - how appropriate! The Santa Barbara Culinary Arts will be hosting s special dinner at Sly's in honor of the holiday. The dinner includes a "Creole" tomato salad, Sly's famous chicken, sausage, and seafood gumbo with rice, and Big Easy style Bread Pudding, a Dixie longneck, or a Hurricane. $50 members, $55 for non-members. For reservations, contact: kkyule@cox.net or call 895-6750.