Vegan Dinner spins Mediterranean magic

Because The Tenant had weekend guests, I’m a bit behind reporting on the latest Vegan Dinner. But now that I have a bit of time to describe it, one word covers it well: WOW.

Festivities began with the platter of mezze, the Mediterranean term for a selection of small dishes served as appetizers. This particular selection of mezze was so delicious and filling it could serve as a meal in and of itself!

Laid out beautifully on a platter atop a trio of romaine lettuce leaves and dusted with spice were an assortment of Rice-Stuffed Grape Leaves, Tabbouleh Salad, Hummus, Greek Olives and Spanakopita, accompanied by still-warm toasted pita wedges and lemon slices. I’m Southern Italian on my father’s side and we suspect there’s some Greek in our heritage, too, even if we can’t directly point to it, so to me this is like ethnic soul food in many ways. I didn’t grow up eating it, but something in me just gravitates to eating it very naturally. What struck me most strongly about this platter was that everything on the plate was just so absolutely fresh. The hummus, that well-known paste of ground chickpeas, seemed as if it had literally just been made, and spread on a piece of warm toasted pita wedge, it was simply fantastic. The tabbouleh salad was cool and rich with flavor and smacked perfectly of lemon juice and mint. The stuffed grape leaves, or dolmades, were delightful little packages of tasty rice. The spanakopita, normally a spinach-feta cheese turnover, was still warm, the phyllo dough crisp and flaky. Obviously, the cheese used must have been vegan, but I couldn’t tell the difference. And the olives were a true treat.

This dish alone nearly filled me up. It was all I could do to find room for the rest of the meal. But it’s a good thing I did find room for at least part of it, because the vegan moussaka was wonderfully done.

Layers of eggplant, tomato, spices and a custard made with a soy-milk base–indistinguishable to me from traditional moussaka custard–topped a healthy pile of yellow couscous. Yum. I couldn’t finish it all that night, but I am doing so tonight.

What can I say? I had to make some type of room for dessert–or at least try. And I’m glad I did, because the Apple, Apricot and Pine Nut Galette with
Vanilla Bean Creme Anglaise was superb.

Flaky open pastry, tender and sweet fruit accented with toasty pine nuts, snowed with powdered sugar and an amazingly rich creme anglaise served on the side to pour over the top–thick, rich, indistinguishable from dairy–and all of it served heartwarmingly hot, as the best pastry should be. Divine!

If you’re vegan, and you’ve never tried the Bistro’s vegan dinners, you owe it to yourself to give them a try. If you’ve been considering going vegan for whatever reason, trying one of these dinners will open your eyes to the amazing things talented chefs can do to make vegan dining just as varied and tasty as any other dietary choice. But as always, I wouldn’t recommend taking my word for it. Tasting is believing!

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Vegan “Farm to Table” fresh and delicious

Apologies for the delay! The Tenant is back with a description of the Vegan Farm to Table Dinner of Wednesday. It was delicious from beginning to end — and the notable thing about this one was that Chef Ruth cooked it on her own, without any of the customary assistance from Chef Jakub. Looks like she’s got this vegan thing down cold! Or, should I say, hot and delicious!

Vegan Corn Chowder and Jalapeno Muffin

The starter course, Ohio Corn Chowder with Jalapeno Corn Muffin, could not have been better for me. I am a corn lover, and this is the time of year to grab that Ohio sweet corn and make amazing things out of it while you can! Ruth did just that with this incredible chowder. It was full of all the savory sweetness of the corn, yet with a special kick of heat enhanced by the red-pepper “cream” swirled atop it (which I believe was made with the assistance of almond milk). This is the kind of soup that, like the chestnut soup from Thanksgiving, makes even non-vegans say “What’s that you’re eating? Looks delicious.” It’s delicious, all right, and the muffin was perfect for sopping up any extra soup the spoon didn’t catch.

Organic Vegan Ratatouille and Gardein

On to the entree: Local and Organic Ratatouille with Rooftop Garden Herb-Crusted Gardein and Roasted Local Fingerling Potatoes. This was a concoction of classic ratatouille vegetables (including yellow squash, zucchini, tomatoes, onions, eggplant, red peppers) with garlic and rooftop herbs, combined with the crispy-outside, tender-inside tiny potatoes, and the crunchy-coated herbed gardein sitting atop it all. The melange of flavors was pure summer, and as I mentioned earlier, I like the chickeny texture and flavor of gardein myself, so I found this dish perfect for me.

Finally, dessert, and I’d already heard tell that this was going to be something else. Many times, cooks think of grilling meat but don’t consider what kind of amazing flavors grilling can impart to other foods (even lettuce, as I once learned at an earlier Bistro dinner). In this case, the Grilled Stone Fruit Compote demonstrated how succulent and tasty stone fruit (I believe this was peaches and apricots–not sure if there were plums too) can become when subjected to the grill, and what an incredible saucy glaze can be made from them as well. As for the Olive Oil-Lemon Cake…wow. You might be inclined to think “Wouldn’t olive oil ruin the sweet flavor of a cake?” But of course, there are many different kinds of olive oil, and not all of them have that “olive” taste. In the case of this cake, all the olive oil did was make it moist and spongy, with a tender, light, crunchy crust. The cake soaked up the fruit glaze beautifully and itself had just the slightest dusting of powdered sugar. Snuggled beside it was a mound of almond-milk whipped cream, boosted, I believe, with a touch of tapioca that made it a bit firmer and more puddinglike. Altogether, it was a tasty treat of the kind easily as enjoyable by non-vegans as by vegans.

This dinner was more than enough to rev my appetite for next week’s wine dinner. I’ll be there, and I hope you’re signed up to join us this Wednesday as Larry Laurello tells us about his wines and we enjoy dishes made from ingredients just as local as the wines. The growing season here is at its peak…come enjoy it at the Bistro!

We’re going “Down on the Farm” in August!

This August, the Bistro goes “Down on the Farm” so our guests can enjoy the greatest products of the local harvest in the best season for eating local! Our special dinners for the month — both vegan and non-vegan — focus on fresh local produce from some of the best providers in Ohio, as well as the harvest we’re reaping now daily from our own rooftop garden.

Our Vegan Dinner Series features another 3-for-$30 special, our Farm to Table Dinner, Wednesday, August 17. Our three courses:

Appetizer
Ohio Corn Chowder with Jalapeno Corn Muffin

Entree
Local and Organic Ratatouille
Rooftop Garden Herb-Crusted Gardein
Roasted Local Fingerling Potatoes

Dessert
Grilled Stone Fruit Compote
Olive Oil-Lemon Cake
Almond Milk Whipped Cream

For the non-vegans and wine lovers, our Farmer’s Market Wine Dinner at 6:30 p.m. Wednesday, August 24, spotlights five courses of local goodness, paired with wines from Laurello Vineyards & Winery of Geneva. Cost of this dinner is $65 plus tax and gratuity. Our course lineup:

First Course
Hunt and Peck Organic Greens Salad with Blue Pike Farm Organic Sous Vide Egg
Crispy Pork Belly
Local Honey Lemon Dressing
Wine: Chardonnay

Second Course
Ohio Corn Chowder
Tempura Lake Erie Walleye
Wine: Dry Riesling

Third Course
Organic Chicken Roulade with Rooftop Garden Herbs
Organic and Local Ratatouille
Wine: ’07 Cabernet Sauvignon

Fourth Course
Caprese Ravioli, House Made with Ohio City Pasta
with Rooftop Garden Tomatoes, Mozzarella, and Basil Smoked Tomato Cream Sauce
Wine: ’08 Pinot Noir

Fifth Course
House-Made Snowville Creamery Peach Ice Cream
Brandy Peach Compote
Wine: 2010 Vintage Ice Wine

Both of these dinners will be something special, so don’t delay — call 216.481.9635 and make your reservations for them now!

“Hello Summer” Vegan Dinner refreshing and delightful

The vegan dining was perfectly suited to the season with last night’s “Hello Summer” 3-for-$30 special. Yes, The Tenant has enjoyed yet another meatless and everything-else-animal-less meal at the Bistro’s talented hands.

First on the menu was Wild Field Greens Salad with Blueberries, Strawberries, Sunflower Seeds and Toasted Almonds with Blueberry Vinaigrette. This was the ideal refreshing summer salad, with a variety of crisp greens mixed with the freshest blueberries and sliced strawberries, scattered with sunflower seeds and toasted almond slivers. The blueberry vinaigrette was a fantastic complement and this salad set the stage for an excellent meal.

The main entree, Gardein “Chicken” Scallopini atop Asparagus, Pea, Meyer Lemon and Basil Risotto, arrived looking utterly irresistible, and indeed it was. The gardein, as usual, was a terrific analog for chicken, breaded and topped with a little garnish of frizzled onions that made it even tastier. The risotto was a dream: creamy and rich with the flavor of fresh asparagus, carrot strips, basil and the light kiss of Meyer lemon throughout. As it happened, my friend Mary was in the Bistro last night and she had to have a taste of the risotto, even though she’s not any more of a vegan than I am. She pronounced it delicious, which I thought she would. I guess this means she’s really going to love the risotto that arrives with the scallops at next week’s white wine dinner! I know I will!

To top it all off, the dessert, Strawberry-Rhubarb Crumble, arrived bringing more summery flavors. This was a sweet and pungently tart mixture of strawberries and rhubarb under a crumbly sweet crust, topped with whipped almond milk and a garnish of fresh rooftop mint. Yum!

The 3-for-$30 was a feast for vegans, as well as a bit of a preview of the delights available at next week’s “Hello Summer” White Wine Dinner. If you are not vegan, or not strictly so, sign up for this one before it’s too late! With the combination of carefully selected white wines and Chef Ruth’s cuisine, it’s sure to be a satisfying way to kick off summertime. Hope to see you there!

“OPA!” dinner was something to cheer about!

OK, The Tenant is a little embarrassed. Something happened to me and I forgot the “OPA!” dinner was Wednesday of this week, not Thursday. Where my head went, I don’t know. Luckily, however, I didn’t miss it, because it would have been a shame to miss out on all this divine Greek cuisine and wine. If you were there too, you know that spirits were high at this dinner and for a good reason: it not only had those components, but an extra touch of Greek ambiance provided by both traditional and nontraditional Greek music on the stringed instrument known as the bouzouki. It was enough to make anyone wish the Bistro was big enough to accommodate a dance floor!

Things started out on a classic note with the serving of Lamb Keftede with Tzatziki Sauce, sitting on a bed of greens. Keftedes are Greek meatballs, made with bulgur, and ground lamb is a traditional meat used in them. These keftedes had a delightfully crunchy fried outside and tender, meaty, spicy interior with a hint of mint. The yogurt sauce atop them was a cool and tasty complement. This course was paired with Nemea ’05, a light-bodied red wine with touches of plum and cherry.

Next came a frequent feature of Greek cuisine, a fish course. This one was presented as Sea Bass in the Style of Corfu, which meant we received a perfectly cooked slice of sea bass surrounded by the most tender and buttery roasted vegetables you can imagine. Artichokes, tiny potatoes, and Greek olives were accented with lemon, rosemary, and garlic cloves roasted to pure sweetness. The wine partner for this one was Moschofilero ’09, a white wine made from an aromatic Greek grape that I found smooth and airy, a good wine for the fish.

The salad course followed, and this salad was definitely not the same old mix of greens. The Greek Village Salad was a mixture of marinated chunks and slices of cucumber, red and yellow pepper, grape tomatoes, feta cheese and Greek olives. Each serving was topped with a dolmade, the classic Greek cabbage-roll-like concoction of rolled grape leaves stuffed with rice, and accompanied by a slice of freshly baked and grilled pita bread. The astringent, slightly minty salad was a refreshing change of pace, especially with the Santorini ’06, a dry and fragrant wine made from grapes described to us as being especially suited for the volcanic, ashy soil, hot sun and breeze off the Aegean Sea where they are grown. You can even taste a hint of the soil’s ashiness and minerality in the wine, if you pay close attention.

The next dish was one of the more familiar Greek dishes: spanakopita, the traditional phyllo-dough creation filled with feta cheese and spinach. Chef Ruth added a special touch to this one, though, by including chicken in the filling and saucing it with a dill-lemon beurre blanc that was simply heavenly. It was savory and yet slightly sweet, just perfect. The wine alongside was a Merlot-Xinomavro blend, a marriage of familiar Merlot with one of Greece’s principal red wine grapes that makes for a wine with a deep, full body and a great deal of warmth.

Course number five was Shrimp Santorini: a concoction of two plump, spicy shrimp in a sauce of tomatoes, feta cheese, peppers and onions topping a tender bed of orzo, the small ricelike pasta. This was an especially savory and amazing combination with a slight licorice or anise hint from the ouzo blended into the sauce. The traditional Greek liqueur gave it just the tiniest kick. Our wine for this course was Naoussa ’04, from the same Macedonian region as Xinomavro, another red but lighter than the Merlot-Xinomavro blend.

The evening came to a finish with a dessert course that reflected Chef Ruth’s sense of imagination. It has often seemed to me that all Greek desserts consist of only three different ingredients: wheat (as phyllo dough or shredded wheat), nuts, and honey, but this presentation was just a little different. The Phyllo Nests with Fresh Berries and Honey-Infused Crème Fraîche were a nice variation on the traditional, as was the very tiny — and very delicious — Caramelized Pistachio, Walnut, and Almond Tartlet in a miniature phyllo cup. With this course came Metaxa Brandy, which provides a warm glow indeed to finish off the meal.

Everyone seemed to be truly getting into the spirit of this event and enjoying the special atmosphere provided by the musical stylings of Abe “Dr. Bouzouki” Anderson, who has been playing the instrument since he was 11 years old. The good doctor, born in Australia but now living in Euclid, boasts quite the repertoire, much of which we had the opportunity to enjoy. In addition to the songs you expect to hear from a Greek musician — “Zorba the Greek,” “Never on Sunday” and such — he plays a mean Hava Nagila, and can segue from that to “Turkey in the Straw” without missing a beat. From The Godfather to Fiddler on the Roof, he seems to do it all! To hear him in action, check out his YouTube channel, or go see him with his band, Orion Express. He regularly plays the Sts. Constantine and Helen Greek Festival on Mayfield Road in August, so if this dinner whetted your appetite for more Greek food and music, you can go there to hear more of him as part of a group. He seemed to have as good a time playing for us as we did listening to his music.

Once again, the Bistro served up a dinner unlike all the rest, with a selection of flavors to which we could respond only one way: “OPA!” Which, as Dr. Bouzouki helpfully pointed out to us, is Greek for “Yee-ha!” Don’t miss what’s on tap for May: watch this space for more information on the Sake Dinner!

Vegan Night features a savory trip to Paris!

The Tenant here, having eaten vegan again tonight! I’m here to tell you the 3-for-$30 Vegan Dinner served up this time around was another fine stop on the Bistro’s world vegan tour.

The festivities began with the Ratatouille Niçoise Salad. This was a rich and spicy combination of fresh tomatoes, onions, garlic, yellow squash, and eggplant, accented with fresh and roasted fennel seeds, orange zest and white wine that really brought the flavor alive. It was served on a bed of greens, garnished with niçoise olives and capers, and drizzled with a balsamic glaze that added a little sweetness to balance out the spice. The flavors were both hearty and just right for springtime. A couple of tender mini-croissants were tucked alongside and came in handy for soaking up excess sauce.

The main course, Gardein “Chicken” Française Finished with a Meyer Lemon Sauce and Imported Lemon Oil, was one in which the sauce truly made the difference. The gentle sauce had just enough lemony bite to accent the “chicken” cut beautifully, and the Potatoes Lyonnaise were rich with saucy flavor. The Haricots Verts Amandine were perfectly green, fresh beans with a spring-y snap and fresh flavor that tasted buttery even without butter. This course was plated up beautifully as well–a feast for the eyes.

I knew I was going to love dessert, because once you say “marzipan,” I am there. The Apple and Marzipan Tart was sheer heaven, dusted lightly with cinnamon and drizzled with both the crème anglaise originally announced and a dark sauce that I forgot to ask the identity of! Whatever it was, it was a perfect complement for the fragile and wonderfully tasty pastry concoction, packed with slender slivers of apple and a layer of yummy marzipan. To my mind, this one should be in the dessert case all the time, vegan or not! It would be a shame for people who don’t normally try the vegan dinners to not get a taste of it. True, it could be made non-vegan as well, but the fact that it was made so deliciously without any animal products is a testament to the versatility shown in the kitchen by Chefs Ruth, Jakub and Todd whenever they’re at work.

Once again, I found myself enjoying a full vegan dinner without feeling I was missing out on any flavor at all. I highly recommend the experience to others…and if you’re vegan, you’ve got to love it! Keep in kind that next month is a multicourse Vegan Sake Dinner. If you love Asian food, you will want to make plans now to attend.

“OPA!” Greek Wine Dinner menu is here!

There’s so much going on at the Bistro this month it may seem hard to catch your breath. And indeed, the menu we’ve got planned for the “OPA!” Greek Wine Dinner on Wednesday, April 27, may just take away what breath you have left! Plan to be here for this culinary visit to the Greek Isles:

First Course
Lamb Keftede with Tzatziki Sauce
Wine: Santorini ’06

Second Course
Sea Bass in the Style of Corfu
with Artichokes, Lemon, Potatoes, Greek Olives, Oregano, Rosemary,
and Garlic
Wine: Moschofilero ’09

Third Course
Greek Village Salad with Pita Bread
Wine: Merlot Xinomavro ’09

Fourth Course
Chicken and Spinach Spanakopita with Dill-Lemon Beurre Blanc
Wine: Naoussa ’04

Fifth Course
Shrimp Santorini: Shrimp, Tomatoes, Feta Cheese, Orzo, and Ouzo
Wine: Nemea ’05

Sixth Course
Phyllo Nests with Fresh Berries and Honey-Infused Crème Fraîche
Caramelized Pistachio, Walnut, and Almond Tartlet
Wine: Metaxa Brandy

The “OPA!” dinner is $65 per person plus tax and gratuity. Doesn’t just reading about it make you feel like doing Zorba’s dance? Call 216.481.9635 to reserve your spot. We won’t be smashing any plates at the Bistro, but this Greek feast will be plate-smashing good!

Chocolate & Wine Dinner a tasty treat!

You’ve been waiting for it, and you’ve got it: the video from the Valentine’s Day Chocolate & Wine Dinner. I must say, I (the humble Tenant) am really sorry I didn’t get to finish this one. Those of you who were there, you know why; not going to bother the rest of you with the story. Suffice it to say I’m fine, and I hope I didn’t spoil anyone’s enjoyment of what was a really terrific repast.

We began with an aperitif wine, San Giulio Malvasia. This was a red sparkling wine, poured in flutes, and I liked it for its bright, slightly sweet qualities that prepared us for the meal to come.

The first course was Seared Day Boat Scallop with Wild Mushroom Risotto in a White Chocolate and Lemon Sauce. Once again, a classic Bistro 185 scallop, seared and cooked just perfectly, and in a delightfully light sauce. If you expect chocolate, white or otherwise, to be heavy, a sauce like this is a revelation; it was a light and delicate creamy seafood sauce, only a touch sweet. The risotto studded with mushrooms was a fine complement. Our wine for this course was Piper Sonoma Blanc de Blancs, which didn’t overpower the flavor of the dish.

Course 2 treated us to Chocolate and Espresso-Rubbed Pork Tenderloin Medallions with Mango Sauce, accompanied by a Chocolate Noodle Kugel. The slices of pork, once again cooked just enough, were tender and flavorful, with lovely little crispy crusty edges of chocolate-espresso coating. The mango sauce went with them perfectly, and the square of noodle kugel was like a little noodle casserole: a bit sweet but also spicy. With this dish we received a glass of Rebel Wine Company’s The Show Malbec. This is a smooth and full-bodied wine that is just right for a more substantial meat course.

The third course was a real charmer. I told my companions that it seems Ruth never does an ordinary salad, and this one was another mold-breaker. The mixed greens for this salad arrived in lacy fried baskets of Parmesan cheese slightly flavored with chocolate. (Ruth admitted to me later that they were very tricky to make.) The greens were sprinkled with organic cocoa nibs–which really aren’t sweet at all–and dressed in a mildly sweet, light ginger-citrus vinaigrette. This was tasty enough, but I’ll be honest and admit what my favorite part of the salad was: the piece of dark chocolate-dipped bacon that speared every serving. How can you resist a thick slice of applewood-smoked bacon coated in a lovely thick covering of dark chocolate? Of course, whoever came up with the concept of covering bacon in chocolate in the first place should probably be consigned to the fiery flames for having stumbled upon such an entirely unhealthy and utterly sinful concept. But it’s too late now to undo what’s been done. And let’s face facts: chocolate-covered bacon is unbelievably delicious. Did the Graffigna Pinot Grigio go well with it? Sure, but did it really matter? Enough said about that.

For the fourth course, we enjoyed Duck Confit with Chili-Chocolate Mole Sauce and Agave Rum-Grilled Bosc Pear. What a fine combination this turned out to be as well. The duck was ever so crispy and the sauce again was a winning combination of sweet and spice, with the pears just making it all the tastier. The wine was Campo Viejo Rioja, a very nice red.

Here is where I have to end my review. I only wish I could have made it to the Panko and Hazelnut Crusted Scampi with Hazelnut Chocolate Sauce with Brunoise of Fresh Melons in Chocolate Liqueur, not to mention the dessert of Chocolate Creme Brulee with Chocolate Cigar and Fresh Berries. I’m also a lover of any combination of chocolate and hazelnuts (keep your Nutella away from me if you don’t want it to disappear), and I know from past experience what kinds of reactions Ruth gets for her scampi. And a chocolate dessert like this one–need I say more? I would also have liked to try the Maschio Prosecco Treviso Brut and Terra d’Oro Zinfandel Port. But I’m probably going to have to try to get Ruth to cook up these dishes for me some other time. How good are my powers of persuasion? I guess we’ll see. Then again, maybe I can convince her that I don’t want to have missed out on seeing what magic she worked with these dishes. Worth a shot, right?

Anyway, if you were there and would like to offer your comments on them, please do. As a matter of fact, feel free to comment on anything about this dinner. One impression I definitely came away with, from what I was able to enjoy, was that if anyone had any notions that  just because it was chocolate-based, it was going to be like eating six courses of nothing but gooey-sweet, candy-like dishes…well, it couldn’t have been further from the truth. On the contrary, it proved that with care and creativity, chocolate can be used as a flavoring or component of many dishes other than sugary desserts, just like cinnamon or any other such spice. Something worth thinking about the next time you want to try cooking up a special meal–or enjoying one in a restaurant.

What’s up next on the Bistro 185 special dinner schedule? As you may have already seen, it’s a chance to get your Irish on at an Irish Wine and Spirits Dinner. To ensure yourself a place at the table, be sure to reserve now!

Chocoholics, rejoice!

We’ve got the menu all planned for the Chocolate & Wine Dinner at 6:30 p.m. on Wednesday, February 16. As promised, every dish includes chocolate, and every one is going to be special:

Aperitif Wine
San Giulio Malvasia

First Course
Seared Day Boat Scallop
Wild Mushroom Risotto
White Chocolate and Lemon Sauce
Wine: Piper Sonoma Blanc de Blancs

Second Course
Chocolate and Espresso Coffee-Rubbed Pork Tenderloin Medallions
Mango Sauce
Chocolate Noodle Kugel
Wine: Rebel Wine Company “The Show” Malbec

Third Course
Parmesan and Chocolate Basket
Mixed Greens
Organic Chocolate Nibs
Dark-Chocolate-Dipped Bacon
Ginger-Citrus Vinaigrette
Wine: Graffigna Pinot Grigio

Fourth Course
Duck Confit with Chili-Chocolate Mole Sauce
Agave Rum-Grilled Bosc Pear
Wine: Campo Viejo Rioja

Fifth Course
Panko-and-Hazelnut-Crusted Scampi
Hazelnut Chocolate Sauce
Brunoise of Fresh Melons in a Chocolate Liqueur
Wine: Maschio Prosecco Treviso Brut

Sixth Course
Chocolate Crème Brulée
Chocolate Cigar
Fresh Berries
Wine: Terra d’Oro Port Zinfandel

Think of what a special gift this dinner would make for your Valentine — this year, skip the box of candy and give an original “assorted chocolates” surprise! Not only that, but maybe your sweetheart will enjoy the idea of dining out after the rush. Especially when it means enjoying a relaxing, elegantly served six-course meal that’s full of chocolate magic.

You won’t want to miss this one, so call now and make your reservation ($75 per person, excluding tax and gratuity) at 216.481.9635. Chocolate may be the food of romance, but our Chocolate Wine Dinner will be a sweet experience even if you’re enjoying it solo!

Champagne Dinner menu is set!

Get your tastebuds prepared, because the menu and list of accompanying champagnes for our December 28 Champagne Dinner is ready!

First Course
Herbed Crepe with Salmon Caviar and Lemon-Tarragon Sabayon
House Cured Gravlax with Creme Fraiche
Poached Asparagus
Champagne: Lamarca Prosseco

Second Course
Duck 3 Ways: Seared Duck Breast, Duck Pate, Duck Confit
Champagne: Domaine des Baumard Brut Cremant Carte Turquoise

Third Course
Grilled Caesar Salad with Escargot and Slow-Roasted Garlic
Champagne: Casteller-Cava-Penedes

Fourth Course
Australian Aged Rack of Lamb with Rosemary-Mint Demi-Glace
Potatoes Anna
Champagne: Laetitia Brut Rose

Fifth Course
Seafood Waffle Topped with Lobster-Shrimp-Crab Imperial
Champagne: Champagne Delamotte

Sixth Course
Chocolate Lava Cake with Raspberry Coulis
Champagne: Paringa Sparkling Shiraz

If you’re a lover of fine food and great champagne, this is the ideal way to ring in the New Year early–away from the noise and crowds, in a nice, peaceful, civilized celebration. And wouldn’t it make the ideal holiday gift for someone special in your life?

Cost of the dinner is $75 plus tax and gratuity. We start at 6:30 sharp, serving up six courses of fabulous dishes and bountiful bubbly. Make your reservation at 216.481.9635 today!