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Archive for February 2016

California White Sea Bass

Posted in: Food, Scott's Blog, Sustainability
California White Sea Bass

Seafood farming is the future, like land based animal farming, it is becoming the sustainable method for seafood production. This is something new for us and another step forward to increase food production without the degrading affects on natural resources.

The Hubb Research Institute in San Diego formed a partnership with Pacifico Aquaculture to farm sustainable Sea Bass and set the standard for best practices. The sustainable farming method raises White Sea Bass from eggs to market size fish in an ecologically sound manner. The farming method is certified by the GAA (Global Aquaculture Alliance), using BAP (Best Aquaculture Practices).

And now for the tasty details. Not only is this fish sustainably farmed it’s delicious and healthy.

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New Cocktails at Scott’s!

Posted in: New at Scott's, Scott's Blog
New Cocktails at Scott’s!

Rosemary Chandon


Rosemary Chandon: a sparkling wine with a swish of rosemary and a touch of sweetness


Tito’s Apple


Tito’s Apple: tito’s vodka, apple-cinnamon simple syrup, cinnamon-sugar rim


Dragon Kiss


Dragon Kiss: bacardi dragonberry rum, orange juice, mint, blackberries, topped with sprite


Holly Basil


Holly Basil: absolut mandarin vodka, cointreau, cranberry juice and a sprig of basil


Blood Orange Margarita


Blood Orange Margarita: patron silver, citronge, lime juice, blood orange puree and grand marnier




Cranberrita: cazadores reposada, cointreau, peach stirrings, cranberry juice, sweet and sour


Cucumber Martini


Cucumber Martini: effen cucumber vodka, cointreau, lime and cucumber swirl


Pomegranate Lemon Drop


Pomegranate Lemon Drop: citron vodka, pama liqueur, pomegranate juice and fresh lemon juice




Sangria: cabernet sauvignon, brandy, triple sec macerated raspberries, peach schnapps, splash of orange juice


Moscow Mule


Moscow Mule: russian standard vodka, ginger beer, fresh lime

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