We apologize for not getting notification to you sooner, but we will not be hosting dinners this weekend as Shane is in a production of Arsenic and Old Lace at the Grand Operahouse here in Dell Rapids. We will return next weekend, though, so thank you for your patience, and we look forward to serving you again soon!
Saturday, August 22, 2009
Monday, August 3, 2009
August 14th and 15th
First Course
Carrot and Ginger Vichyssoise Soup
Main Course
Herb-baked Pork Loin under a Sweet Vermouth and Portabello Demi Glace
Rosemary Roasted Potatoes
Steamed Asparagus
Dessert Course
Apfeltorte
Wine Pairings: Go for the gusto this weekend - there are a myriad of choices out there because of the broad scope of this menu. Malbecs are hot right now, but a nice bottle of your standard merlot will perform well with the entire menu. Don't go overly sweet with the main course, though - there are many herb notes that will clash harshly with the sweetness of a reisling, though it would be a perfect choice for the dessert course. Simply put, bring your favorite. . . there's something here for pretty much everybody!
Beer Pairings: Porters and stouts, though frowned upon last week, will be strong companions to this weekend's selection. Guiness, the entire Young's line, and Sammy Smith's darker selections should give you plenty of choices, but look also to the New Belgium Brewing Company (www.newbelgium.com) offerings - they've got a diverse line of great beers that will serve this menu well. Prost!
Carrot and Ginger Vichyssoise Soup
Main Course
Herb-baked Pork Loin under a Sweet Vermouth and Portabello Demi Glace
Rosemary Roasted Potatoes
Steamed Asparagus
Dessert Course
Apfeltorte
Wine Pairings: Go for the gusto this weekend - there are a myriad of choices out there because of the broad scope of this menu. Malbecs are hot right now, but a nice bottle of your standard merlot will perform well with the entire menu. Don't go overly sweet with the main course, though - there are many herb notes that will clash harshly with the sweetness of a reisling, though it would be a perfect choice for the dessert course. Simply put, bring your favorite. . . there's something here for pretty much everybody!
Beer Pairings: Porters and stouts, though frowned upon last week, will be strong companions to this weekend's selection. Guiness, the entire Young's line, and Sammy Smith's darker selections should give you plenty of choices, but look also to the New Belgium Brewing Company (www.newbelgium.com) offerings - they've got a diverse line of great beers that will serve this menu well. Prost!
August 7th and 8th
First Course
House Salad with Poppyseed Dressing
Main Course
Chicken Marsala
Linguini under a Roasted Red Pepper and Cream Sauce
Antipasti Skewers
Dessert Course
Homemade Espresso Ice Cream
Wine Pairings: Chianti is almost a must, in my humble opinion. The fruitiness and exuberance that it brings to the table will pair very well with smokiness brought out of the mushrooms and Marsala wine on the chicken, and it's subtle finish will be enlivened by the antipasti. If you're leaning toward a white, go with Pinot Grigio - it's such a superb summer wine, and it pairs nicely with the sweet poppyseed dressing and fresh fruits incorporated into the salad course.
Beer Pairings: Don't get anything heavy-handed (i.e. a porter or stout) unless you'll be sipping - these tend to overpower the bright flavors involved with the cream sauce and the chicken, though it would be perfect to go with the dessert course! If you're into mingling your beer experience, try this - start with a wheat beer with the salad course, follow it with a nice nutty brown ale (Newcastle is my choice here) for the main course, and end with a lovely oatmeal stout (Young's will do very well in this capacity) with dessert. . . great for those group experiences, and you'll only need a bottle or two of each to give a memorable time to up to six people. Whatever you do, have fun with it!
House Salad with Poppyseed Dressing
Main Course
Chicken Marsala
Linguini under a Roasted Red Pepper and Cream Sauce
Antipasti Skewers
Dessert Course
Homemade Espresso Ice Cream
Wine Pairings: Chianti is almost a must, in my humble opinion. The fruitiness and exuberance that it brings to the table will pair very well with smokiness brought out of the mushrooms and Marsala wine on the chicken, and it's subtle finish will be enlivened by the antipasti. If you're leaning toward a white, go with Pinot Grigio - it's such a superb summer wine, and it pairs nicely with the sweet poppyseed dressing and fresh fruits incorporated into the salad course.
Beer Pairings: Don't get anything heavy-handed (i.e. a porter or stout) unless you'll be sipping - these tend to overpower the bright flavors involved with the cream sauce and the chicken, though it would be perfect to go with the dessert course! If you're into mingling your beer experience, try this - start with a wheat beer with the salad course, follow it with a nice nutty brown ale (Newcastle is my choice here) for the main course, and end with a lovely oatmeal stout (Young's will do very well in this capacity) with dessert. . . great for those group experiences, and you'll only need a bottle or two of each to give a memorable time to up to six people. Whatever you do, have fun with it!
Tuesday, July 21, 2009
July 31st - August 1st
We will be closed this weekend for private functions, but we will return next weekend with another great menu - stay tuned!
Monday, June 8, 2009
July 24th and 25th
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.
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.
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).
Subscribe to:
Posts (Atom)