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.