Saturday, February 15, 2014

Weekend Update

Chef Matt hit it out of the park again with a delicious Valentine's Day menu.  Here was the menu with the wine pairings (which were a surprise hit):

Cornmeal & Black Sesame Seed Encrusted Oyster Mushroom w/ Grapefruit Cilantro Chutney 
Prosecco, Luna d’Or, Italy

Puree of Roasted Butternut Squash 
with Apple Cashew Cream and Black Pepper Croutons 
Vouvray, Famille Bougrier, France, 2012

Mixed Greens w/ Citrus Segments, Marinated Fennel and Smoked Dulse Flakes Drizzled w/ Creamy Avocado Dressing
Summit Estates, Gewursztraminer, Washington State, 2012

Lemon Coconut Braised Tofu w/ Caramelized Onion,
Crispy Kale Chip & Umeboshi Plum Reduction Over Brown Rice
Zinfandel, Shenandoah Vineyards, California, 2011

Molten Chocolate Cake
Bianco Cinzia, Visintini, Italy, 2012

Tracks of the Weekend:

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