Page 64 - Flathead Living Fall 2013

FOOD&DRINK
creative touches are evident throughout the menu. You’ll find some Thai flavors, some curry, and other surprising touches. His well-trained sushi chefs, working in gleaming sushi stations, and his sous chef move with amazing speed to produce beau- tiful platters of food. Only the freshest of ingredients are used, locally sourced when possible. Service is superb, and you can rely on your waitperson to guide you, if needed.
I like to order one or more types of Nigiri and Sashimi, and surround that with sushi rolls. Ebi (shrimp), Hamachi (yel- lowtail, perhaps my favorite of favorites), Miguro (tuna), Masu (smoked rainbow trout), Sake (salmon) seem to appear on a regular basis.
As far as rolls go, the Spicy Tuna Roll, a house recipe spicy tuna with cucumber and masago (capelin fish roe) starts the list. I love the crunch of the cucumber and the pop of the roe.
Montana Roll, smoked rainbow trout, tamago (sweet egg omelette), scallions, cu- cumber, chives and roe. All of these flavors go so well with the smoked trout.
Phil’s Roll, tempura shrimp, asparagus, tamago, shichimi (Japanese spice blend), sesame oil and scallions. All wrapped in fresh tuna with cholula (hot sauce). Unbelievably delicious.
Yellowjacket, hamachi (yellowtail), scallions, tobiko (flying fish roe) and schi- chimi. Almost always order this.
OMG It’s Spicy Roll, spicy scallop, sri- racha (chile sauce), cream cheese, scallions, Thai chilies, tempura fried shrimp. It’s got some kick, and it’s excellent.
There is literally something for every- one. The Ginger Grill menu has a wide range of appetizers, soups and salads, and some intriguing grill items. For those who aren’t sure about sushi or sashimi, you’ll find some tasty offerings here. By the way, less than half of the menu items contain raw fish. Just saying.
The Cadillac Crab Cakes, made with Dungeness crab are a huge favorite. The Shrimp Tempura Coctail is a mouthwa- tering combination of tempura shrimp, horseradish guacamole, roe, and Thai coc- tail sauce. Prawns wrapped in bacon, spring rolls, and edamame (lightly salted soy beans). And that’s just a portion of the ap- petizers. Add Miso soup, and my favorite,
62 FLATHEAD LIVING | FALL 2013