First Course
Roasted Garlic Bulb with Pita bread
Roasted Red Peppers
Main Course
Baked Cornish Game Hen under Caramelized Onions
Steamed Asparagus
Chilled Zucchini and Tortellini Salad
Dessert Course
Triple Chocolate Brownie
Wine Pairings: Chardonnay will reign over this menu (Markham and Barefoot will lend their talents nicely), or give Schmitt-Söhne Riesling a try (it’s in a blue bottle - the yellow label is particularly nice, if I am remembering correctly). If you are a red wine sort of person, however, I might suggest a nice zinfandel (Seven Deadly Zins is a vivacious example, though for my money and preferences in this style, I would find a bottle of Cline - it’s tame enough to not knock you out, but it has the spark of a zinfandel that will keep you engaged).
Beer Pairings: Wheat beers are the ticket this weekend, and Boulevard Wheat from Kansas City is a great pairing that is readily available in the area. Be looking for “wheat” or “hefeweizen” on the label, but “witbier” or “Belgian wit” (Blue Moon is a good representative of the wit style) will be particularly lovely given their citrus and coriander flavors. Don’t plan on saving any for dessert, though - the flavors will clash harshly with the rich chocolate you will be enjoying.
Monday, June 8, 2009
July 17th and 18th
First Course
Tomato Caprese Salad
Herb Focaccia Bread
Main Course
Manicotti Formaggio
Linguini
House Marinara Sauce
House Rosa Sauce
Vegetable Medley
Dessert Course
Tiramisu
Wine Pairings: Viva la vino Italiano! My two favorites are pinot grigio and chianti, though a pleasant chardonnay, honestly, will add some nice oak notes and dry up some of the sweetness from the fresh basil used across the board on this menu. Look to California for some great pairings, especially from Napa or the Russian River Valley.
Beer Pairings: We have a menu here that works extremely well with my absolute favorite style of beer - the IPA (India Pale Ale). Surly Furious is quite hoppy (the hoppier the better, in my humble opinion!), but will add a lot of floral notes and a crisp dryness that will do well through the main course (and set you up well to enjoy the dessert) if you‘re up to the challenge. If you have never had an IPA before, consider Summit Pale Ale a nice introduction to the style.
Tomato Caprese Salad
Herb Focaccia Bread
Main Course
Manicotti Formaggio
Linguini
House Marinara Sauce
House Rosa Sauce
Vegetable Medley
Dessert Course
Tiramisu
Wine Pairings: Viva la vino Italiano! My two favorites are pinot grigio and chianti, though a pleasant chardonnay, honestly, will add some nice oak notes and dry up some of the sweetness from the fresh basil used across the board on this menu. Look to California for some great pairings, especially from Napa or the Russian River Valley.
Beer Pairings: We have a menu here that works extremely well with my absolute favorite style of beer - the IPA (India Pale Ale). Surly Furious is quite hoppy (the hoppier the better, in my humble opinion!), but will add a lot of floral notes and a crisp dryness that will do well through the main course (and set you up well to enjoy the dessert) if you‘re up to the challenge. If you have never had an IPA before, consider Summit Pale Ale a nice introduction to the style.
July 10th and 11th
First Course
Shrimp Cocktail
Main Course
Baked Salmon under a Pepper-Cumin Purée
Wild Rice Pilaf
Chilled Zucchini and Tomatoes
Dessert Course
Shortcake with fresh Blackberry Compote
Wine Pairings: I would be searching for a sauvignon blanc or semillon chardonnay for this week, though a vibrant Chilean cabernet sauvignon or a malbec (with its velvet tannins and rich blackberry notes) will pair nicely with the pepper-cumin purée and the dessert course.
Beer Pairings: Peroni (Italy) will be a steadfast companion for this meal, but to add some complexity to the experience, bring something slightly dark (the smoky but malty Moose Drool from the Big Sky Brewing Company is a great choice, as is the slightly nutty Bass Ale from Great Britain).
Shrimp Cocktail
Main Course
Baked Salmon under a Pepper-Cumin Purée
Wild Rice Pilaf
Chilled Zucchini and Tomatoes
Dessert Course
Shortcake with fresh Blackberry Compote
Wine Pairings: I would be searching for a sauvignon blanc or semillon chardonnay for this week, though a vibrant Chilean cabernet sauvignon or a malbec (with its velvet tannins and rich blackberry notes) will pair nicely with the pepper-cumin purée and the dessert course.
Beer Pairings: Peroni (Italy) will be a steadfast companion for this meal, but to add some complexity to the experience, bring something slightly dark (the smoky but malty Moose Drool from the Big Sky Brewing Company is a great choice, as is the slightly nutty Bass Ale from Great Britain).
July 3rd and 4th
Happy Independence Day, friends!
First Course:
Ale and Dimoc Cheddar Soup
Home-baked Bread
Main Course:
Bourbon Barbequed Pork Ribs
Jalapeno Cornbread with Whipped Honey Butter
German-style Potato Salad
Fresh Watermelon with Balsamic Reduction
Dessert Course:
Apple Pie with Homemade Cinnamon Ice Cream
* Beginning with the July menus, I will be offering some suggestions on wine and beer pairings to round out your dining experience. Take my suggestions for what they are worth, but please remember the tried and true golden rule - drink what you enjoy! Either way, please feel free to bring your favorite wine and/or beer to enjoy with your meal, and we hope to see you soon!
Wine pairings: Lightly sweet and/or fruity is the key here to bring out the caramelization of the bourbon and onions in the barbeque sauce. Gewurtztraminers and Rieslings are great companions, though some prefer a lighter-bodied Pinot Grigio (outstanding with the watermelon!).
Beer pairings: Whatever it is, bring it cold. . . the spice in the cornbread and the barbecue sauce will need a small bit of taming. Look for the “lager” designation, as these are brewed at much lower temperatures and have better clarity than their ale cousins, making for a very crisp and light-bodied beer (Grain Belt Premium or Corona are good choices here). If you are looking for deeper flavor, though, get some 90 Schilling Ale (from Odell Brewing Company) or the Schell Caramel Bock (from the August Schell Brewery in New Ulm, MN) to bring out the flavors of the barbecue sauce and the sharpness of the cheddar in the first course.
First Course:
Ale and Dimoc Cheddar Soup
Home-baked Bread
Main Course:
Bourbon Barbequed Pork Ribs
Jalapeno Cornbread with Whipped Honey Butter
German-style Potato Salad
Fresh Watermelon with Balsamic Reduction
Dessert Course:
Apple Pie with Homemade Cinnamon Ice Cream
* Beginning with the July menus, I will be offering some suggestions on wine and beer pairings to round out your dining experience. Take my suggestions for what they are worth, but please remember the tried and true golden rule - drink what you enjoy! Either way, please feel free to bring your favorite wine and/or beer to enjoy with your meal, and we hope to see you soon!
Wine pairings: Lightly sweet and/or fruity is the key here to bring out the caramelization of the bourbon and onions in the barbeque sauce. Gewurtztraminers and Rieslings are great companions, though some prefer a lighter-bodied Pinot Grigio (outstanding with the watermelon!).
Beer pairings: Whatever it is, bring it cold. . . the spice in the cornbread and the barbecue sauce will need a small bit of taming. Look for the “lager” designation, as these are brewed at much lower temperatures and have better clarity than their ale cousins, making for a very crisp and light-bodied beer (Grain Belt Premium or Corona are good choices here). If you are looking for deeper flavor, though, get some 90 Schilling Ale (from Odell Brewing Company) or the Schell Caramel Bock (from the August Schell Brewery in New Ulm, MN) to bring out the flavors of the barbecue sauce and the sharpness of the cheddar in the first course.
Monday, June 1, 2009
June 26th and 27th
We will be closed this weekend for private functions. We look forward to seeing you again soon!
June 19th and 20th
First Course:
House Salad with Poppyseed Dressing
Main Course:
Herb-baked Pork Loin with Portabello Mushroom Sauce
Baked Sweet Potatoes
Fresh Fruit
Dessert Course:
Triple Chocolate Brownie
House Salad with Poppyseed Dressing
Main Course:
Herb-baked Pork Loin with Portabello Mushroom Sauce
Baked Sweet Potatoes
Fresh Fruit
Dessert Course:
Triple Chocolate Brownie
June 12th and 13th
First Course:
House Salad with a Mango Vinaigrette
Main Course:
Caribbean Jerked Chicken under a Mango-Citrus Salsa
Fried Plantains
Island Rice
Dessert Course:
Key Lime Pie
House Salad with a Mango Vinaigrette
Main Course:
Caribbean Jerked Chicken under a Mango-Citrus Salsa
Fried Plantains
Island Rice
Dessert Course:
Key Lime Pie
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