This is a list of some of the Chef's Features that may be offered. They vary by season and by availability of product. Our seafood and fish is flown in fresh overnight and is minimally processed. Our beef is USDA Prime and aged a minimum of 20 days. As USDA Prime makes up only 2% of the beef in the country its supply is limited as well and all types/cuts may not be available for small durations of time.
We also use UV light treated oysters to help insure safety of the shellfish when served raw or near raw. Where possible we deal with organic produce some of which is grown locally in Arkadelphia. We are committed to serving only the highest quality available and when it does not meet our standards we will refuse to use it. Having grown up in an area where organic and all-natural was a way of life even 35 years ago, we are extremely critical of products we purchase. Rest assured that if we wouldn't eat it, neither will we be serving it to you!
Celebrate with the Chef
The Dining Room at Chef Paul's
Rack of Lamb
Chef's Features
Sea Bass, herb-crusted, topped w/Sweet Garlic
Pan-roasted Escolar w/Pineapple-Mango chutney
Veal Champagne w/seared Scallops in Champagne Mushroom Cream sauce
Tenderloin Tower - Prime Tenderloin on mashed potato w/roasted tomato, topped with Maine Lobster Tail & Béarnaise sauce
Osso Bucco
Copper River Sockeye Salmon, grilled medium-rare w/Herb butter
Pakua River King Salmon, grilled, topped w/Asparagus & Hollandaise sauce
Crab Stuffed Grouper w/Beurre Blanc
Dover Sole Meunière
Halibut Cheeks, pan sauteed w/Beurre Blanc
Steelhead Trout Almandine
North Atlantic Cod, broiled, topped w/Lemon-butter sauce
As always if you are having a special evening - birthday, anniversary, proposal - and would like a particular item, preparation, or dessert - please contact us to make arrangements. We need a minimum of 72 hours (3 days) notice for specialty items.
