tonights specials

here are tonights specials

due to the success of the Hot Chocolate from the Victorian Street Walk we will have it on the menu everyday



Braised pork belly with butternut squash ravioli and parmesan cheese-$5

Ricotta cheese fritters-passion fruit poached pears-$5

Flat iron steak-caramelized fennel, potato confit, thyme-$6

Olives-marinated in orange, herbs, garlic, and olive oil-$5

Pearl Barley Mushroom Risotto-$5

Black Cod-celery root puree, celery salad-$6



So I hope to see you tonight even though more snow is in the forecast

thanks

john

Hello
so i'm going to start doing specials everyday, at least i hope to be able to do them everyday. they will range in price from $5 to $10 dollars and they will change daily, unless you guys really like something. tonights specials are:

flat iron steak-olive, fingerling potato, fennel-$8
bruschetta-mushroom, bacon, shallots, balsamic reduction-$8
Scallop-crispy pork belly, potato puree, celery salad-$8
Pizza-mozzarella, parmesan, garlic, herbs-$8

so please come on in and give it a try

Long time no post

sorry about the lack of updates lately. just wanted to wish everyone a happy thanksgiving. I will be in pittsburgh pa this weekend to spend some time with family and come up with some new menu ideas. I have some stuff finished and some other ideas going on in my head so when i get back into town i will be able to change the whole menu which is exciting. well i must be going, have fun, thanks, john

hello again

Hello everyone, we have some things changing today. Actually it's the majority of the menu from apps to dessert. I had some fun with the tasting last week and got to try out some new dishes like a butternut squash "risotto" with maple marshmallow, roasted apple, mushroom confit, spiced air, and parmesan, this is one of the new dishes on the menu. Also one of my favorite cheeses ever is coming in today, the Jasper Hill Constant Bliss, it's a wonderful cheese that Jasper Hill uses to kinda show off their milk. well must be going have a very busy day ahead of me.

new cheese and the tasting menu return

ok so we have some new cheese coming today. We have the Old Quebec 8 year old cheddar and the Peaked Mountain Vermont Dandy. Both are really really good. I am also bringing back the $38 tasting menu, It's 4-5 courses and it is always fun to do. It's a bit more daring than what is on the menu and it gives the staff and I a chance to learn something new. Tonights menu is still a bit unknown but the dessert will be coach farms chevre frozen mousse with cherry, pistachio custard, pistachio powder, and cherry dipping dots. So come in and try it out.

Some other news I have been on a book spending spree lately. I stated before about Alinea but I also just got a book called Frozen Desserts by Francisco Migoya. If you ever wanted to make anything frozen this is the book, beautiful pictures and very solid recipes. Also just got A Day At El Bulli by the Adria brothers. Pretty cool stuff, I have El Bulli 1998-2002 and that is amazing but this is different because it goes through the daily process and you get to see the passion and the effort behind this wonderful restaurant. And coming out soon we have Under Pressure the new Thomas Keller book on sous vide cooking, The Big Fat Duck CookBook, and Natura by Albert Adria. This is just an amazing time to love reading cookbooks.

well I must be going
ps i will try to have pictures up soon and the menu I think is changing next week it is going to be very fun. I promise

Some New Stuff

So I just go my copy of the Alinea cookbook and I must say it is absolutely amazing.

Sorry just had to get that out of my system.

Anyway back to the Wine Bar, we have some new cheese coming in on Friday and we just changed the menu. The new menu is on our website so check it out. As far as cheese I have the Consider Bardwell Rupert, the 2 year Shelbourne Cheddar, The Jasper Hill Bartlett Blue, Hope Farm Pierce Hill, and the Twig Farm Washed Wheel. We are changing the cheese menu up a little, I will now only carry 5 cheeses instead of 8 and we will change them every week or two. This way everyone will be able to try new things more often.

Well hope all is well out there and we will hopefully see you soon.

Some Changes

Well I get bored pretty easy so I change the menu often. This is one of those weeks. On friday the menu will change a little. Staying the same are the Heirloom Tomato, Chevre Cheesecake, Scallop, Gnocchi and Sea Bass.

New to the Menu
Pizza-House made duck bacon, cherry balsamic compote, Jasper Hill Bailey Hazen blue cheese, and a mix of hedgehog and golden chantrelle mushrooms.

Smoked Corn Soup-Lobster corn pudding

Heirloom Squash and Mushroom Bruschetta-Chevre, herbs, olive oil, balsamic vinegar

Beef Tenderloin-Sausage potato galette, rosemary maple dijon mustard, roasted pear

Trout-stuffed with herbs and lemon then wrapped with proscuitto, potato confit, braised cipollini onion, grilled fennel, and baby carrot

The Lamb dish is still unknown but will hopefully come to me by the end of the day.

Cheese are for the most part staying the same until next week when some of the new Willow Hill Farms cheeses are finished and shipped.

Desserts will also be changing but also don't know quite yet. In my head I have parsnip, bacon, pear, and almond for one and pumpkin and ginger for another, so we are going to take those ideas and see what we come up with. I hoping for bacon ice cream but we will see.

HELLO

Hello and welcome to the Wine Bar blog. Here we will be posting numerous things about the restaurant such as new food menus and ideas, new wines, recipes, special events, and much more. My name is John, I am the chef, and will be doing most of the posting. So thank you in advance for reading about our adventures at The Wine Bar.