Great Wine Tasting Event last Thursday

Everyone had a great time! The menu is still up on my Web site

Six different award winning wines were poured, liberally.

I put out basically an eight course dinner for everyone.

The wines were wonderful. Everyone agreed that they paired very nicely to the individual dishes served. Thanks to our Sommelier host Michael from Quintessential Wines.

Although every dish seemed to go over very well, three clear favorites emerged:

Blood Orange Sorbet – that undeniably unique flavor of blood oranges brought to a culinary peak. People swooned.

Gnudi Pasta with Porcini and Truffle Sauce – very light pasta dumplings, and a super earthy, musky sauce that infused the entire room in wondrous truffle aroma.

Beef Short Ribs braised in Eponymous Red Wine with Gorgonzola Mashed Potatoes – whew! Meat fall-off-the-bone tender like butter. Pan sauce thick, rich and heady. Balanced with the sharp bite of tangy Gorgonzola. Everyone wanted more – even as they admitted they had no room left for more!

But – I agreed to get these three menu items on the regular menu as often as possible, and so mollified a rabidly appreciative and somewhat tipsy crowd that they could relive the evening in bits and pieces whenever they wanted (or needed) to.

The next special evening is already planned for April 30th!


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    Sherry Chicken Liver Pâté with Espresso Gelee on Semolina Cracker, Blueberry Chutney

    Crushed Cucumbers with Sopressata Salami and Garlic Chili Oil Vinaigrette

    Grilled grass fed Flap Steak with fresh Figs and Danish Blue Cheese on Toasts

    Fresh Sweet Corn Pancakes, aged Humbolt Fog Goat Cheese, Radish Strawberry Cream

    Red Cabbage Salad with Sesame Anchovy Dressing and toasted Seaweeds, baby Candy Cane Beets

    Sous Vide Baby Octopus Shabu Shabu, Chili Ume sauce, Shrimp Dashi

    Charleston style chilled pickled Shrimp with sweet Maui Onions and Sriracha

    Handmade Tuscan Pici Pasta with roasted Chickpeas, Chorizo, Garlic and Breadcrumbs

    Duck Fat roasted Corn on Danish Blue Cheese Polenta 'Cob', Corn Silk Crisps

    Cayenne Grilled Baby Carrot Kofte, Carrot Caramel

    Grilled Peaches and Oyster Mushrooms in Fino Sherry with Almond Crema on Toasts

    Duck Confit and Apricot Ragù on Polenta, Parmesan, Lemon Gremolata

    Desserts - new this week!

    Caramelized grilled Summer Stone Fruits, Whipped Mascarpone Creme, Sorrel Sorbet

    Candied Caramel Rum Shell filled with Dark Chocolate Ganache, Rum Meringue