December 11th and 12th

First Course

Brie and Fresh Raspberries on Focaccia Crostini

Papas Bravas and Creme Fraiche

Second Course

Mixed Greens with Gala Apples and Toasted Pecans in a Maple Vinaigrette

Main Course
Sirloin Au Poivre
Rosemary and Parmesan Potato Cake
Marinated Asparagus

Dessert Course
House Bread Pudding

Wine Pairings: Take a hint from the French and have a classic merlot for this meal, though the pepper implied by the "au poivre" ("with pepper") would do very well under the supervision of a syrah or a semillon chardonnay. My personal favorite, the Italian chianti classico, will be a fun addition to this menu, as well.

Beer Pairings: This menu is all about texture, as should your beer be - creamy and smooth will be the standard, and look for beers that are nitrogenated vs. carbonated to get the creamiest body possible (the smaller bubbles make for less "tickle" and give a stiff, frothy head that will offer a ton of complexity to the nose and taste of each offering). Guiness and Boddington's Pub Ale are both classic nitrogenated offerings, but if those don't fit the bill, find yourself a hard cider to enjoy - the tart apple flavors will contrast pleasantly with the brie cheese and the parmesan cheese in the potato cakes.

December 4th and 5th

First Course

Sun-dried Tomato Bruschetta on Crostini

Second Course

House Salad with Lemon-leek Dressing and Parmesan Shards

Main Course

Herb-baked Pork Loin under Figs and White Wine

Spinach and Artichoke Cakes

Pan-seared Brussel Sprouts

Dessert Course

Stonecutter Bread Pudding

Wine Pairings: Pinot, Pinot, Pinot! Whether of the grigio or noir designation, this grape has the wherewithal to accompany this entire menu with great flair. The pinot grigio will enhance the sweetness of the sun-dried tomatoes and brussel sprouts, and the pinot noir is a perfect marriage to the pork loin course - if you're looking for something different, the zinfandel and gewurtztraminer are also wonderful pairings for this menu.

Beer Pairings: Again with the pilsner - for the full flavors and rich accompaniments, nothing plays as nicely with this menu as the Czech offering. Leinenkugel's brewery has traditionally had a wonderful winter ale at this time of year, but check Schell and New Belgium, too - they've all got a wide selection with some very pleasant variations on tried-and-true styles.

November 27th and 28th

Ladies and Gentlemen

We will be closed for the Thanksgiving Holiday and weekend to spend time with visiting family, but we will return next week with another great menu. Until we see you next, please travel safely and have a wonderful holiday!

Sincerely,

The Skinner Family

November 20th and 21st

First Course

Baked Crab Cake on Mixed Greens

Main Course

Cranberry Stuffed Pork Loin

Garlic and Rosemary Mashed Potatoes

Marinated Asparagus

Dessert Course

Stonecutter Bread Pudding

Wine Pairings: My suggestion is always to bring what you enjoy, but for this week, I might suggest something with heavy currant, cherry, or other berry note - a pinot noir tends to work well with menus like this, but you would find something equally pleasing in a grenache-shiraz (or grenache-syrah; both are interchangable) or, for you white wine drinkers, find yourself a semillon-paired wine (i.e. semillon chardonnay) or another Australian offering - the wines from "down under" are increasingly lovely as I experience more of them, and the conditions in which the grapes are grown, fermented, and aged are beginning to find the sweet spot on my palate!

Beer Pairings: Our friends from the Czech Republic have brought us the pilsner for meals like this - wonderfully light with a distinct hops character that sets it apart from its cousin, the lager, Pilsner Urquell is the ground-breaker and model by which the varieties of this beer have developed over the years, and I would highly suggest grabbing some off the shelf if you see it. If not, do find a locally-available pilsner - you will be glad that you did!

November 13th

*We will be closed on November 14th due to prior engagements. We apologize for any inconvenience, but please join us for dinner very soon, and we appreciate your business!

First Course

Stuffed Tomato on Mixed Greens under a Balsamic Reduction

Main Course

Caribbean Jerked Cornish Hen under a Coconut Cream Sauce

Broiled Pineapple

Saffron Rice

Dessert Course

Stonecutter Bread Pudding

Wine Pairings: With a bit of spice on this menu, I might suggest staying away from the really spicy wines (i.e. the shiraz). Instead, give mellow berry notes characteristic of a merlot a try. If you really want to feel some extra spice, I would suggest grabbing a cabernet-shiraz from one of any number of great vineyards; it will give the complexity needed to really bring out the subtle flavors of this menu without overdoing the pepperiness inherent in the shiraz style.

For whites, bring a gewurtztraminer or riesling - they offset the spicy smokiness of the jerk seasoning while still supporting the bright, sweet flavors in the pineapple.

Beer Pairings: A great night for lagers to shine, this night will also showcase the IPA very well. Overall, try to pick a nicely balanced beer - a brew that touts big hop flavors might be a bit too much, especially when you give the coconut cream sauce a try. However, whatever you might bring, make sure it's cold to take some of the edge off of the natural spiciness of the jerk seasoning - you'll be glad you did!