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Red Gables New Year’s Menu 2013

For over a decade we’ve had the pleasure of ringing in the New Year with great friends in a feast of our finest flavors at Red Gables. This year we’ve lined up a few new menu features like the “Caveman Steak,” a primitive mouth-watering presentation of taste you can only get from a mesquite fired grill; or the “Stuffed Pork Chop,” quickly becoming a house favorite. It’s going to be a celebration of taste, a blessing for prosperity, and a toast to health and friends.

We hope to see all of you one more time before the sun sets on 2013.

Your Humble Host in the Kitchen, 

Chef Jamie Pribanic 

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PDF of Red Gables 2013 New Year’s Eve Menu

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JUST IN: FRESH COPPER RIVER SALMON!

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Prince William Sound, Alaska.

This coming week we will be serving two of our favorite meals at Red Gables: fresh wild Copper River Salmon and wild Ivory King Salmon. (If you love both try the “rainbow special” where a filet of each fish is swirled together and grilled with your choice of seasoning.)

Many consider Copper River Salmon as one of the best wild catches available. It’s striking orange to red hue and buttery consistency is unforgettable.

The Ivory King Salmon has a white meat, and only 1 or so out of 100 are found in fisheries. There’s no definite reason on why the fish’s meat is white, but geneticists believe there’s a gene that allows the fish to process carotene differently (carotene is found in the diets of salmon and is responsible for giving the fish it’s bright red hue.) Others suggest the fish has different eating habits, relying on a diet from species with less carotene, but since the Ivory King is found within schools of Salmon it’s unlikely that it’s diet is much different.

We recommend serving the Salmon at a medium rare temperature and consistency, but if you prefer a more or less cooked filet please let us know.

*Red Gables Mesquite Grill is the only restaurant in Sandusky, Ohio, to exclusively serve WILD SALMON in an effort to support sustainable fisheries. Farm-Raised Salmon (mostly called Scottish Salmon or Loch Duart in finer restaurants) is often sold as a sustainable fish, but the facts and science tell a much different story about how these fish are jeopardizing wild Salmon habitats: http://www.publicherald.org/archives/5464/investigative-reports/health-investigative-reports/

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Red Gables New Year’s Menu 2010

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JUST IN: Wild Ivory King Salmon: First of the Season

Some say this is the best Salmon of the year. It’s often considered a love and hate relationship among restaurants. Come in and be the judge. We’re not sure how long it’ll be around.

Pictured: King Salmon (not ivory) and Monte Cristo tenderloin. photo: The Art Studio

Ivory King Salmon is hard to find. These Salmon are genetically evolved to process carotene (gives Salmon their red color), which results in the character of its white meat.

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Salmon Advisory: Red Gables Questioning the Claims of Marine Harvest & Clean Fish

It’s long been a controversy for Red Gables to serve Farmed Salmon in the off-season. For instance, there’s a noticeable difference in texture between the meat of the two fish: Farmed Salmon will break easier when handled, and the color is more orange and pale compared to the wild stock. Wild Salmon is stronger in texture and firmness, has a bold flavor and holds a vibrant color. After talking with correspondents from The Erie Wire we will likely remove all farmed Salmon from the restaurant in the future, and begin to help restore the Wild Salmon’s ability to reproduce. Please join us in celebrating Wild Salmon this week at the Red Gables, where we’ll be serving troll caught Wild Salmon off the coast of Washington.

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JUST IN: Loch Duart Salmon | Swordfish | Fluke | Oysters | Mussels

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JUST IN: Louisiana Redfish | Ahi Tuna | Nantucket Bay Scallops

Fresh From the Chef

  • Louisiana Redfish
  • Ahi Tuna
  • Natucket Bay Scallops


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