Weekly specials February 24-28

          With spring just around the corner, the kitchen at Campus House is buzzing with activity, creating dishes that foreshadow the feelings of warm weather (hopefully) our way coming soon.

***The sandwich special is a grilled Italian sausage sandwich with sautéed peppers and onions and melted provolone on a roll.  No need to wait for the summer festivals to enjoy this Buffalo favorite!

***When Chef Shetice pairs seared salmon with French green lentils, she proves that healthy and delicious do not have to be mutually exclusive.  Sundried tomatoes add a touch of sweetness to the lentils, spinach adds depth, and a yogurt dill sauce rounds out the dish with a delicious flourish.

***Ravioli stuffed with goat cheese pairs with a creamy poblano pesto - the roasted chile adding a smoky complexity to the basil and garlic sauce.  The dish is topped with a house made roasted red pepper chutney - a sweet and sour condiment that complements the ravioli's richness.

***This week's salad special showcases Cabernet Sauvignon-poached pears over field greens tossed with aromatic Maytag blue cheese, crunchy candied pecans, and balsamic vinaigrette -- additionally available with grilled chicken or shrimp.

***The soup feature is a gluten-free tomato chèvre soup with fresh chives.

          Campus House is excited to feature its selection of rye whiskeys.  After a lengthy hiatus from the cocktail bar must-have list, ryes are back with a vengeance.  This resurgence is no doubt due to the high quality spirits coming out of the US and Canada, where artisanal liquors are created in small batches to provide top-notch flavor profiles.  As opposed to corn-based bourbon or barley-based scotch whiskey,  rye is named after the whole grain used to brew it.  Considered by many to be milder and smoother than conventional whiskeys, rye's gain in popularity is to the benefit of all dark liquor aficionados.  Campus House recommends trying rye straight or in a classic Manhattan or Vieux Carre.

Campus House is proud to offer the following:

***Whistlepig Rye 10 and Whistlepig 11 (numbers denote both proof and aging time), from Shoreham Vermont, received the highest rating ever for a rye from Wine Enthusiast for its smoothness and aging.

***Bullett Rye, from Lawrenceburg, Kentucky, is a relative new rye whiskey.  It stands out for its award-winning oakiness, spice, and lingering complexity.

***Michters Rye, of Louisville, Kentucky, boasts a long history of distilling since 1753.  Its taste is described as both complex and buttery, smooth, and velvety.

***Lock, Stock & Barrel Rye, from New York City, is aged in charred oak barrels to provide a uniquely robust flavor for rye lovers.

          Come join us at Campus House, where you will experience world-class service.