The Wine Bar

Our Fall Menu

2011-10-20T10:15:00.000-07:00

Earth
Nuts- sweet and salty, cashews, almonds, pecans, pistachios 5
Olives-warmed, marinated Mediterranean mix 5
Hummus- home made, with pita chips 4
Cheese- daily selections single 8 three 22
Salad- Littlefield Farm greens, pear, hazelnuts, Stilton, fig vinaigrette 9
Soup- cauliflower, black truffle 8
Pizza- Gruyère, onion confit, roasted pumpkin 10
Risotto- butternut squash, sage, mushroom 8/15
Land
Country Pate- duck, pork 12
Snails- mushrooms, garlic, butter, herbs 8
Cavatelli- house made fennel sausage, rapini, Grana Padano 8/15
Wild Boar- Bolognese, fresh pasta rags 10/19
Duck- confit leg, Brussels sprouts, turnips, carrots, apple mustard gastrique 16
Elk- flank steak, licorice, braised cabbage, potato cake 15/29
Beef- NY Strip, mashed potatoes, sauteed greens 15/28
Sea
Clams- olive oil, garlic, lemon, chiles 13
Salmon- Moroccan spices, lentils 12/23
Halibut- oil poached, squid ink risotto, fennel purée 13/25

New menu and wine dinner

2011-04-22T08:11:00.000-07:00

Hello first things first here is the new menu
asparagus crostini-ricotta, radish, herbs-$6
chicken wing confit-fish sauce vinaigrette-$5
pizza-bechamel, caramelized onion, bacon, caraway-$10
chickpea potato fritters-harissa-$6
greens-lemon vinaigrette-$9
red oak salad-blue cheese, apple, pecan, balsamic vinaigrette-$9
zucchini-red onion, chili oil, lemon, basil, ricotta, fennel-$8
beets-raspberry, fennel, lavender-$8
spring vegetable gratin-parmesan, herbs, bread crumbs-$9
brussels sprouts-fish sauce braised bacon, scallion, cilantro, fish sauce vinaigrette-$8
english pea ravioli-carrot puree, snap peas, scallion-$7
burger-caramelized onion, house made ketchup-$8
chicken-lemon, fingerling potato, scallion, herbs-$18
lamb rack-chermoula, zucchini salad, zucchini fritter-$15/$30
beef tenderloin-fingerling potato, spring vegetable ragout-$15/$30
scallops-english pea puree, parmesan, pumpernickel-$12/$24
halibut-carrot puree, baby carrot, carrot radish salad, vadouvan-$14/$28

We also have a wine dinner coming up on may 11th at 7pm. The theme this time is land and sea.
1st course
watercress salad-english peas, radish, scallion, lemon vinaigrette

2nd course
scallops-braised pork belly, fava bean, asparagus, braised fennel, chive

3rd course
choice of bison or beef tenderloin-lobster, potato gnocchi, chanterelle mushroom, tarragon, lemon

4th course
orange cheesecake-chocolate and tarragon

To make reservations please call (518)-584-8777

MEATLESS MONDAY MENU

2010-10-04T09:26:00.000-07:00

apps
fennel-multiple preparations, dates, orange, vadouvan
parsnip apple soup-curry oil
squash salad-nuts and seeds, honey mascrapone, sage, pears
beets-quinoa, fennel, almond, cherry viniagrette

entrees
pizza-tomato, mozzarella, basil
Tagliatelle-root vegetable ragout
fall vegetable risotto-braised celery, fennel, and apple salad
carrot ricotta raviolli-brown butter, herbs

MEATLESS MONDAYS

2010-09-30T14:30:00.000-07:00

Hello Everyone
We are starting meatless mondays on october 4th. please check back here every sunday for menu updates. Thanks Hope to see you then

$20 menu for tuesday 3/30/10

2010-03-30T11:42:00.001-07:00

tonights $20 menu is going to be all vegetarian. so here it is
1st
Roasted Carrot and Red Pepper Soup
or
Beet Salad-chevre, tarragon, fennel

2nd
White Bean Bruschetta-onion confit, herbs
or
Onion Risotto-fennel emulsion

3rd
Chocolate-many textures of chocolate, tarragon pudding

New Menu and Elihu Farms Lamb

2010-03-27T09:10:00.001-07:00

So I changed the menu on tuesday and for got to update so here you go
Greens Salad-apple, balsamic vinaigrette
Fennel-apple, almond, honey, pecorino
squash salad-chili oil, garlic,lemon, thyme, chive, chevre
early spring vegetables-will change to what is freshest at the farmers market
beets-tarragon and chevre
pizza-fennel sausage, mozzarella, balsamic onion, rosemary
vegetable cassoulet-white bean, squash, red pepper, herbs, carrot
Halibut-chermoula, tomato cous cous, spiced seeds
Onion Risotto-multiple preparations of onion, fennel emulsion
Lamb-Cumin scented carrot, carrot puree
Beef-house made steak sauce, potato gratin

So I just got my first order of Elihu Farms Lamb Racks. They are amazing. Please come in and try. If not go to the farmers market on Saturdays and pick some up for yourself.

$20 menu for tonight 3/16/10

2010-03-16T11:12:00.000-07:00

1st
Squash Soup-squash and red pepper salad, parmesan
or
Brussels sprouts-braised bacon, pickled scallion, fish sauce

2nd
Roasted Pork Loin-cabbage, bacon, and apple salad
or
Vegetable Cassoulet

3rd
Pear and Apple Bruschetta-milk jam

New Menu and $20 menu

2010-03-09T08:01:00.000-08:00

So it's going to be a very busy day, we have a new menu and a new $20 menu.
here it is, regular menu first.
Greens-saratoga sunflower, apple, balsamic vinaigrette
brussels sprouts-braised bacon, cilantro, pickled scallion, fish sauce
beet salad-chevre, tarragon, almond
pizza-fennel sausage, balsamic onions, rosemary, mozzarella
baby squash salad-garlic, chevre, chive, thyme, chili oil, lemon
parmesan soup-parmesan crackers
pork torchon-white bean, chorizo, grilled bread
black cod-radish, fennel, scallion
parisian gnocchi-onion, bacon, thyme, parmesan
lamb-cumin scented carrot salad, carrot puree
beef tenderloin-fingerling potato, roasted shallot, swiss chard

$20 Menu
1st course
radish salad-scallion, fennel, miso
or
Beet salad-chevre, tarragon, almond

2nd course
hanger steak-chimichurri, potato, chorizo
or
stinging nettle risotto-baby squash, parmesan

3rd course
chocolate caramel tart

sorry don't know the second dessert but it will be good.

$20 menu changes

2010-03-03T12:58:00.001-08:00

I changed the entrees and now they are
Black Cod with mussels, red curry, rice noodles
and
Carrot Gnocchi with duck confit, pickled scallion, and spiced carrot puree

hope to see you soon

Tues. and Wed. just got a little more fun

2010-02-25T11:01:00.000-08:00

So starting tues. march 2nd we are starting a $20 3 course menu. We will run these on tues. and wed.

so here is the menu. I know I don't have the second choice yet for the second course. i will post it as soon as i know what it is

First Course

Celery Root Tagliatelle
Black truffle, parmesan

Apple Salad
Cous cous, parsnip, pecan, fennel, arugula

Second Course

Duck
Vadouvan, carrot

Third Course

Caramel Risotto
Apple, cinnamon sugar crunch

Candy Bar
Chocolate, peanut butter, caramel, roasted cashew, salt

NEW MENU

2010-02-17T09:05:00.000-08:00

Dinner Menu

Arugula Salad
poached pears, chevre, mulled wine vinaigrette
8

Brussels Sprouts
braised bacon, cilantro, pickled scallion, fish sauce
8

Fried Chicken Livers
grits, bacon, honey, swiss chard, onion
8

Pizza
bacon, caramelized onion, caraway, béchamel
10

Carrot Salad
almond, pumpernickel, herbs and greens
8

Parmesan Soup
parmesan crackers
10

Bay Scallops
mussels, lemongrass, radish, bonito
13

Risotto
pancetta, tomato, arugula
10

Black Cod
celery root, smoked salt
14/28

Carrot Gnocchi
spiced carrot puree, duck confit, pickled scallion
12/24

Lamb
butternut squash mushroom salad, parmesan, balsamic cherry gastrique
15/30

Beef Tenderloin
truffle emulsion, potato confit, mushroom
15/30

Oh I Forgot I Have a Blog

2010-02-04T10:47:00.001-08:00

Hello All
So it's been awhile, sorry my bad. So we have a bunch of new stuff coming up on the menu next week. I am proud to say that our cheese menu will be 100% New York state cheese. We will have the Saratoga Sunflower, Snuggles Blue, and The Highrock from Liza and Dave Porter of Homestead Artisans. We will also have some Nancy's Camembert from Hudson Valley Sheep and one other that hasn't been determined yet. This change will take place on Sat. Feb. 6th. A new chocolate dessert is coming on also it has chocolate merangue, tarragon and chocolate mousse and chocolate cookie crumble, I tried it last night and its pretty yummy.

As far as new savory items I am still working on it but as of right now we will have parmesan cereal, which is a parmesan soup with parmesan crispies.
So I hope to see you all this weekend

It's Been So Long

2009-12-03T10:37:00.001-08:00

Sorry about the lack of posts once again. My wife and I just had a baby so I have put this blog on the back burner for awhile. Just a few updates. We have a new menu, we are now on twitter www.twitter.com/saratogawinebar. Twitter is updated way more than this blog so thanks Bob. Tonight is the Victorian Streetwalk and we will be giving away hot chocolate so please stop on by. Also the $4 menu is alive every tues. and wed.

10 Years

2009-10-07T09:35:00.001-07:00

I just wanted to say thanks to everyone that came out for the 10 year party.

Also new menu is here
beef tenderloin-celery root short rib tart, mustard sauce, celery salad
lamb-braised red cabbage, potato cheddar pierogi
gray sole-duck confit, rice, chorizo, smoked paprika, olive
smoked duck-sweet potato waffle, pickled scallion, sweet potato apple compote
caramelized onion tart-mushroom, prosciutto, pea greens, blue cheese
crab-tuna, chili passion fruit condiment, cilantro, soy
butternut squash soup-maple glazed banana, oatmeal crumble, fall spice
baby greens-chocolate, pumpernickle, balsamic, root vegetables, chevre
parsnip-parsnip apple soup, parsnip pancakes, parsnip shepards pie
scallop-lemongrass, curry, pineapple
pizza-caramelized onion, caraway, bechamel, mozzarella, bacon

new desserts
pumpkin-pumpkin mousse, pumpkin seed nougatine, pumpkin ice cream, maple cream
apple-apple confit, apple puree, dried apple, spice cake crumble, brown butter ice cream

Some New DIshes for Tuesday

2009-10-02T08:06:00.000-07:00

crab-tuna, yuzu condiment, chile lemongrass oil

ginger cake-apple confit, apple puree, apple fruit roll up, brown butter ice cream

pumpkin-pumpkin ice cream, pumpkin mousse, pumpkin seed cracker with maple cream, cranberry

smoked duck-sweet potato waffle, apple sweet potato hash, pickled scallion

Bar Menu and Other Stuff

2009-09-30T07:50:00.001-07:00

So the bar menu tonight will be:
Pizza-Fig, serrano ham, chevre
Fried Pork Dumplings-nauc mom
Braised Quail Risotto
Sweet Potato Quesadilla-caramelized onion, cilantro

Also The Wine Bar 10 year anniversary is coming up, that's right 10 years. So to celebrate we are having a little get together on Tuesday October 6th from 6-9. All are invited and we will have half off all wines by the glass and small plates. There will probably be a few more food specials that day. I hope to see all of you there.

Here is a little tease of a new dish coming on the menu next week. It will be based on Lemongrass and will be garnished with soy pudding, coconut paper, cilantro, ginger crumble, liquid pineapple filled dumpling, caramelized pineapple, scallion, vanilla foam, and chili peppers.

2009-09-29T08:00:00.000-07:00

So here are just a few quick reminders. We are now closed on sunday and monday. $4 bar specials will be on Wed. New menu will be coming out on oct. 5th, sorry I would have had it today but I have to take some birthing classes this week with my wife. Please check back often because when the new dishes form I will post about them.

Almost Over

2009-09-05T10:41:00.000-07:00

Well track season is coming to an end this weekend. It was fun while it lasted. So here are somethings to look forward to. We will be closed this Tuesday and on Wednesday we will have a new menu. what will it be i have no idea. We will have an all new cheese menu on Friday, well the cheddar might stay because it's awesome. We will be open on Sundays for dinner the rest of September.

Well it was fun
hope to see you later
john

I seem to always forget about you blog.

2009-08-25T10:27:00.000-07:00

Hello and sorry of not posting. it's track so cut me a little slack. So I made a few small menu changes yesterday and they are pretty fun. First we have a passion fruit dessert, it has curry and black sesame. Then we have a berry shortcake that has a berry muffin and berry sorbet.

The bar menu tonight we have chicken liver taco with roasted corn salsa, cilantro, and pickled red onion. Grilled tuna with nauc mom and cucumber onion salad. Pizza with lamb sausage, tomato and mozzarella.

Well hope to see you tonight
John

Bar Menu

2009-07-21T09:51:00.000-07:00

Tonights Bar Menu will be
Burgers-grilled onion, heirloom tomato ketchup, bacon, fried egg
Fried Pork Dumplings-siracha dipping sauce
Pizza-mozzarella, parmesan, bechemel, caraway, caramelized onion

New Menu

2009-07-15T08:30:00.001-07:00

So I haven't really changed the menu lately, sorry, I have been trying to get ready for track. So I made a few tweeks to it yesterday.
new dishes are
tuna-carrot, mango, cilantro
parmesan-cherry, thyme, chantrelle mushroom
halibut-summer squash, red pepper, heirloom tomato, basil
Heirloom tomato salad-olive, olive oil, herbs
beets-chevre, raspberry, tarragon

tonights bar menu will be
burgers
pizza
beet salad
grilled cheese
sorry about the minimal descriptions but I haven't gotten around to seeing what we have on hand .

$4 funday

2009-07-07T11:49:00.000-07:00

So tonight the menu is alot of fun so here it is
the best breakfast sandwich ever-bacon, onion, chive scone with duck sausage, fried egg, and cheddar

chili Burger stuffed with cheddar

pizza with tomato, mozzarella and basil

Cinnamon vanilla risotto-sprinkled with almond nougatine and then bruleed

New Menu

2009-06-01T14:48:00.000-07:00

Ok so I had a productive weekend and the new menu is out now(monday).
so on this menu we have
Spring Vegetables-pumpernickle, mustard, and herbs
beets-roasted peach, pickled peach, almond, and beet sorbet
Beef Tenderloin-bacon potato terrine, asparagus and pea green salad
Shrimp-Garlic, chives, grilled bread
And sorry to all the ramp lovers out there but there are no more so on the smoked duck and carrot gnocchi dish we will have pickled cipollini onion. they are pickled in champagne and sherry vinagers, cinnamon, bay leaf, and peppercorns.

desserts and cheese will change on friday. As of right now the only cheese that is going to stay the same is the Cabot Jasper Hill Cheddar, that's because it's one rockin cheese.

Forgot to post about this

2009-05-29T08:21:00.000-07:00

So on Wednesdays we will be doing $4 dollar food specials at the bar. It starts at 4pm and goes until we close. It's a fun concept for me because I get to try out new dishes or new techniques that might or might not end up on the menu.

I would also like to say thanks to Fun in Saratoga and Matthew for the very kind reviews. It is much appreciated and next time your in let me know I would like to meet both of you. Also I would love to link to their blogs but I am not very computer savvy, sorry.

So Hope to see everyone soon and have a happy weekend.

Just some news and random thoughts

2009-05-28T10:33:00.000-07:00

A week from friday(may29) we will have an all new menu. That is everything desserts, apps, entrees, cheese.

I didn't think anyone really looked at this blogs so i want to say thanks for checking it out and sorry for the lack of updates and if you have any questions about anything please feel free to email me at johnlrc@gmail.com

On some random non restaurant news, has anyone been watching the NBA and NHL playoffs? Some great games going on. All I can say is GO PENS!

Some News

2009-05-26T15:56:00.000-07:00

So we will be now open on Monday nights. As usual we will be open at 4 pm.

and another new menu

2009-05-21T07:54:00.000-07:00

so i changed a few things on the menu this week.
lamb-roasted red pepper, apricot, couscous, orange honey and cinnamon braised shank and a roasted rack of lamb
beef tenderloin-composed spring vegetable salad
spring greens-cherry, hazelnut, hazelnut vinaigrette, 3 year gouda
chevre pudding-roasted apricot, arugula, candied pecans, balsamic reduction
braised chicken cannelloni-english pea puree, morel mushroom, black truffle sauce
shrimp-hot sauce, celery root puree, celery salad
scallops-carrot puree, roasted carrot salad, vadouvan granola

thats the new stuff. hope to see you soon
john

New Menu

2009-04-16T10:22:00.001-07:00

Hello and sorry for not posting recently
We have a new menu starting Friday the 17th of April and here it is
Endive Salad-apple, bayley hazen blue cheese, bacon, maple balsamic vinaigrette
Asparagus Soup-Nancy's Camembert and truffle sandwich-not truffle oil but the real deal
Beets-orange, strawberry, chevre, fennel, tarragon, balsamic
Pizza-bechamel, caraway, bacon, mozzarella, caramelized onion
Quinoa Salad-radish, carrot, fennel, asparagus, lemon, herbs
Mushroom Tart-parmesan, ramp and pea tendril salad
Chicken-ramp waffle, mushroom ramp salad, maple
Scallop-chorizo, potato, salsa verde
Black Cod-edamame puree, cucumber, horseradish, sweet soy
Carrot Gnocchi-smoked duck, pickled ramps, parmesan
Lamb-dates, piquillo pepper, marcona almond
Beef Tenderloin-Leek potato and bacon stew

Well I hope to see you around

Downstairs at the Wine Bar

2009-03-05T14:47:00.000-08:00

Hello everybody

We are starting a new dinner program. It is on Friday March 13 and it will include dinner and music.

the menu is
first course is going to be a salad of endive with pancetta, blue cheese, pear, and maple balsamic viniagrette and a beet salad with orange, chevre, pistachio, and sherry viniagrette.

second course will be a choice of lamb, beef, quail, salmon or another fish that has not been determined. these will come with a choice of sides that include butternut squash gratin, truffled potato pierogies, and a few others but I have not made up my mind.

third course will be a choice of chocolate cake, berry tart, or ice cream sampler that will include three different flavors.

the cost is $60 and please make reservations
Thanks
John

Valentine's Day Menu

2009-02-10T16:17:00.001-08:00

So valentine's day is coming up pretty quick and here is the menu. the menu will be $65.
1st course
Chevre Panna Cotta-roasted beets, orange, tarragon, herb salad
Or
Butternut Squash Soup-chai tea foam, braised quail tortellini

2nd course
Scallop-carrot, lime, cilantro, curry, yogurt
Or
Winter Vegetables-endive, fennel, parsnip, carrot, apple, herbs

3rd course
Mushroom Tart-celery root, celery salad
Or
Lamb-gingerbread puree, pear

4th course
tarragon-chocolate, grapefruit
or
chocolate and banana-chocolate pudding, banana sorbet, caramelized banana

I hope to see you all later
John

Valentines day

2009-01-09T08:18:00.000-08:00

We are starting to take Valentines day reservations, so please reserve early. We will offer the regular menu along with a tasting menu. hope to see you

New Year , Some Changes

2009-01-06T08:50:00.000-08:00

Hello all,
I hope everybody had a safe and happy holiday season. We are changing some things up with the menu format starting today so here we go. The menu will be made up of smaller plates and then different entree specials will appear every night. It's really fun so here is the menu
Meatballs- foccacia bread, parmesan, herbs, tomato
Chicken Wing Confit-balsamic siracha reduction, cilantro
"Liver and Onion"-pheasant livers, red onion marmalade, red wine reduction
Black Cod-white bean ragout, tomato, fennel
Flat Iron Steak-olive, fennel, potato confit
Kobe Burger-tomato, grilled onion, cherry ketchup, if you want you could any cheese from the list
Scallops- potato gratin
risotto-daily preperation
pizza-daily preperation
Endive salad-pear, blue cheese, maple balsamic viniagrette, pancetta
Wild Boar Ribs-soy thyme bbq sauce
Grilled Quail- honey coffee viniagrette

so that's it. these will range in price from $8-$10
hope to see you soon

tonights specials

2008-12-16T09:09:00.000-08:00

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

2008-12-10T10:33:00.000-08:00

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

2008-11-26T10:01:00.000-08:00

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

2008-10-24T07:41:00.000-07:00

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

2008-10-17T07:56:00.000-07:00

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

2008-10-09T13:01:00.000-07:00

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

2008-09-22T09:35:00.000-07:00

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

2008-09-12T11:00:00.000-07:00

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.