Tuesday, April 30, 2013

Enjoy Dining Out Tonight! Mankas Steakhouse has an Enticing New Dinner Menu!

Treat yourself to a fine dining experience at Mankas Steakhouse and try one of our entrees from our new dinner menu:

Filet Mignon - 10oz 
with Potato Gratin, Hickory Smoked Baby Carrots & Red Wine Demi
 
Grilled Dry Rubbed Ribeye - 16oz
with Creamed Spinach & Horseradish Potato Croquette
 
Braised Lamb Shank
with Carrot Saffron Risotto & Gremolata
 
Hickory Smoked Dry-Rubbed Baby Back Ribs
with Coleslaw, Potato Puree & Our House Made Vezer Cabernet BBQ Sauce
 
Black Pepper Crusted Ahi Tuna
with Beluga Lentils, Oyster Mushrooms & Mushroom Broth
 
Pan Seared Scallops
with Cauliflower "Cous Cous," Asparagus & Saffron Cream Sauce
 
Penne Pasta
with Pancetta, Wild Mushrooms, Caramelized Onions, Fontina Cheese Sauce & Sage
 
Seared Tofu "Scallops"
with Black Rice, Carrots, Celery & Miso Broth
 
For more information, including our hours, please visit http://mankassteakhouse.com/

Saturday, April 27, 2013

Choosing Wine at a Restaurant - 4 Tips To Stay Calm Under the Pressure

It's been said that the thing people fear most is public speaking. That may be, but when at a restaurant and charged with the task of choosing a bottle of wine to go with dinner, many otherwise secure and confident people would rather run for the hills or at the very least hide under the table. Fear and mild panic sets in at the possibility of embarrassing themselves by making the wrong choice, especially if they are dining with their boss or other important contacts and they need to make the right impression.  This article covers four tips to help you make the right wine choice even if you know next to nothing about wine.

First, before sitting down at the table, prepare yourself mentally in advance and simply expect that the waiter will approach you with the wine list. Expect that you will be asked if you and your guests would like a bottle of wine to go with dinner and that you will be shown the wine list from which you will make your choice. Being ready like this will diffuse any surprise that you will be put on the spot to make such a selection.

Next, when the moment does arrive and your are handed the wine list, take a deep breath and just relax. Realize the task at hand is really quite trivial in the big scheme of things. You are merely choosing a bottle of wine, nothing more and nothing less. Realizing this can really help to calm your nerves and take the pressure off.

With the wine list in hand, your next step is to look it over quickly and determine how it is organized. Many times, restaurant wine lists are grouped by wine type, for example red and white. The list might also be organized by region or price. Either way, get a good feel so you can use this knowledge in the next and final step.

The fourth thing to do is to simply speak up. Doing this smoothly changes the wine selection task from a thing that you alone have to do to something that everyone participates in. Ask your guests what their preferences are, if any, in terms of the type of wine or a particular region they like. Use the wine list as a sort of script from which you can read. Also, ask the waiter to make recommendations from the list based on what entrees your guests will be ordering. Those suggestions along with everyone's preference will help you decide.

Choosing the right wine at a restaurant does not have to be a scary, daunting, or nerve-wracking task. Expect that you will be given this task, relax, scan the wine list, and ask questions. In the end, you probably can't go wrong with simply choosing one of the restaurant's house wines. The reputation of the restaurant is on the line so their house variety is most likely going to be good. If you cannot make a decision from among the other wines available, simply go with the house wine. Doing so makes your wine selection task very easy indeed.
 

Article Source: http://EzineArticles.com/5071980

Wednesday, April 24, 2013

Are You a Salad Lover? Try One of Ours From Our New Lunch Menu!

Are you craving a tasty salad for lunch? Drop in to Mankas Steakhouse and try one of the following salads from our new menu! You can also add steak, chicken, or shrimp to any salad for a small additional fee!
 
Mankas House Salad
Mixed Greens, Candied Walnuts, Diced Apples, Crumbled Point Reyes Blue Cheese & Pomegranate Vinaigrette
 
Wedge Salad
Baby Iceberg Lettuce, Cherry Tomatoes, Neuskie Apple Wood Bacon & Avocado Dressing
 
Roasted Beet Salad
Roasted Beet Salad with Frisse, Orange Segments, Crumbled Goat Cheese & Beet Vinaigrette
 
Ahi Tuna Nicoise
with Bluelake Beans, Tomatoes, Nicoise Olives, Frisse, Yukon Potatoes & Sauce Ravigote
 
Little Gem Traditional Caesar
with Sour Dough Croutons, Parmesan Reggiano & House Made Caesar Dressing
 
 
  

 

Sunday, April 21, 2013

Tenbrink Family Vineyards



Clark Smith takes a trip to SuiSun Valley, near Napa, and talks to Steve and Linda Tenbrink about the unique attributes of this special wine grape growing region.

Thursday, April 18, 2013

Mankas Steakhouse Specialties

 You can't go wrong with one of Mankas Steakhouse's specialties! Available all day!

Filet Mignon - 6 oz
Served with our House Chimichurri Sauce

Dry-Rubbed Baby Back Ribs - 1/2 Rack 
Served with our Vezer Cabernet BBQ Sauce

Steakhouse Hamburger 
Add Bacon or Cheese for an additional charge

Each is served with your choice of Pommes Frites, Sweet Potato Fries or Green Salad

Friday, April 12, 2013

Drop In for Lunch and Try One of Our Mouthwatering Sandwiches!

Mankas Steakhouse has two new sandwiches on our lunch menu:

French Dip 
House Roasted Beef Top Round Sliced Thin & Served with Beef Au Jus Grilled

Turkey & Bacon Wrap
Diestel Turkey with Applewood Bacon, Tomato, Shredded Lettuce, Pepperoncini & your choice of Aioli or Yellow Mustard

Saturday, April 6, 2013

A Look at Our Appetizers From Our New Dinner Menu!

 Come in to Mankas Steakhouse for dinner and try one of our delicious new appetizers!

Ahi Tuna Tartare
with Avocado, Chili Oil, Puffed Quinoa & Cilantro Oil

Hickory Smoked Tomatoes
with Fresh Mozzarella, Micro Basil, Il Fiorello Olive Oil & Balsamic Pearls

Five Spice Grilled Quail
with Red Cabbage, Watercress & Fried Shallots

 Lobster Bisque
with Fresh Maine Lobster, Prawn Cracker & Chives

Hickory Smoked Salmon
with Frisse, Lemon Caper Aioli & Fresh Toasted Aerated Brioche

Wednesday, April 3, 2013

Mankas Steakhouse is Now Open 7 Days a Week!

Exciting news at Mankas Steakhouse....We are now open 7 days a week for lunch and dinner!!

11am thru 9pm Sunday - Thursday
11am thru 10pm Fridays & Saturdays
 
Come on down!