When my chef friend visited town, I knew exactly where we'd go: Wine Vault and Bistro. Their 3-course tasting menu ($20) changes every Friday and this week's was a beaute (unfortunately my camera died, so no pictures, but this meal was worth mentioning).
May 20, 2011
STARTERS
blistered shishito peppers | sea salt - 6
cheese sampler platter w/ four artisan cheeses + accompaniments - 15
bacon-wrapped dates stuffed with point reyes blue cheese + almonds - 6
pommes frites | vindaloo ketchup + pancetta gravy – 6
PRIX FIXE 3-COURSE DINNER - 20 | WINE PAIRING - 15
pick one from each category below
1st
gazpacho consommé | baby zucchini | cucumber | squash blossom | jalapeño sorbet
2010 noble house riesling (5 oz. pour)
local yellowtail tataki | crispy rice | ikura roe | scallions | dashi gelée
2010 crios de susana balbo torrontes fs(5 oz. pour)
seared hudson valley foie gras | ramp biscuit | long pepper honey | bacon jam - $5 supp
2007 clos jean loupiac (3 oz. pour)
________________________________________
2nd
halibut | chorizo | preserved lemon purée | broccoli | fennel | radishes
2009 testa rossa "santa barbara" chardonnay (5 oz. pour)
wild mushrooms | summer truffle purée | braised morels | crispy bread | arugula | pecorino
2005 garmendia tempranillo (5 oz. pour)
wild boar cassoulet | house cured guanciale | ham hock | parmesan tuile | sprouts | black eyed peas
2008 halter ranch "côtes du paso" rhône red blend (5 oz. pour)
ribeye (3 oz.)* | summer squash | potato cake | watercress | fines herbes | bearnaise jus (*this got changed to a NY strip)
2007 tobin james "silver reserve" syrah (5 oz. pour)
________________________________________
3rd
pistachio cake | carrot purée | cognac cherry compote | vanilla | streusel
1999 domaine fontanel rivesaltes ambré (3 oz. pour)
lavender ice cream | dark chocolate pudding | dehydrated chocolate mousse | honeycomb
2008 la mision "may harvest" sauvignon blanc (3 oz. pour)
strawberry float | basil ice cream | strawberry powder | candied basil leaf
nv tobin james "dream weaver" sparkling wine (3 oz. pour)
Showing posts with label three course menu for twenty bucks. Show all posts
Showing posts with label three course menu for twenty bucks. Show all posts
Tuesday, May 31, 2011
Monday, February 14, 2011
Pre-dined Valentine - Wine Vault and Bistro
Valentine’s Day. Absolutely the worse holiday known to man (and woman). If you’re single, it magnifies your “cheese stands alone” status by a thousand. If you’re in a relationship, affections are held hostage, forcibly released through Hallmark hallelujahs, stuffed animals that you were already too old for 10 years ago and roses picked up at a gas station after realizing that TODAY was Valentine’s Day. Money forced. Love lost. And the reason why Bubba and I decided not to do anything this year.
But that was before I was tempted by a former love of mine…the Wine Vault and Bistro, offering a pre-Valentine (Feb 10th), three-course menu for $20 (paired with a wine flight - $15)*...and practically begging me, "Will you be mine?"
Sweet seats
2 (of us) + 4 (seats in front of the fireplace) + 1 (enormous heart constructed from corks) = infinate amounts of pleasure secluded in the most romantic seat in the house.
First course
Roasted pork belly/ herb crushed potatoes/ pickled mushrooms/frisee/ butternut squash puree: I’ve been to Chef Alex Guarnaschelli’s Butter in Manhattan and her pork belly’s got nothing on the Bistro. This was the most tender, meaty belly I'd ever eaten - minimal fat and a crispy, caramelized pigskin that scored more than a touchdown. 2007 Gerard Bertrand “Pic Saint Loup” Rhone Red Blend (5 oz. pour)
Second course
Seared duck breast/ crispy confit/ wild spinach/ sunchoke puree/ xo sherry/ black trumpets/ broccolini: I like my breasts with some bounce and this was cooked to medium-rare perfection, strapping in its juices with crisp, salty skin. To the side, a cluster of meat pulled from the thigh made me think of ZZ Top's, “She’s got legs…she knows how to use them” because The Vault knew how to kick it when it came to confit. Besides consistently topping themselves on the plate, I always walked away with a bit of culinary knowledge like learning that sunchokes were from the stalk of a sunflower – who knew? 2006 Baxter “Toulouse Vineyard” Pinot Noir (5 oz pour)
Idiazabal + chestnut ravioli/ charred onions/ parsley pesto/ hazelnuts/ nasturtiums: Our next lesson began by introducing us to a new ingredient, Idiazabal, a salty Spanish cheese. Melding with the heartiness of the chestnuts and wrapped in its delicate frock of homemade pasta, this little circle had style, both bright in flavor and color, beautiful inside and out. 2007 Talbott Chardonnay (or) 2006 Baxter “Toulouse Vineyard” Pinot Noir (5 oz. pour)
Third course
Local strawberry tart/ green strawberries/ vanilla cream/ chervil/ meyer lemon: I’d keep walking because this tart was pretty pedestrian (was the pastry store-bought?) - the only throw away dish of the meal. 1998 Doamine Fontanel Rivesaltes Ambre (3 oz. pour)
34-yr-old px sherry float/ housemade butterscotch ice cream/ caramel powder: This was rooted (without the root beer) in classic float formation with a slight twist of spirits to give it wings. Cuarante y Tres “Licor 43” Spanish Liquor (1 oz. pour)
The best restaurant in town, as far as I'm concerned. Current and inventive, in both, concept and ingredients – if you haven’t been, you need to go. You won't be disappointed...cross my heart and hope to dine.
*weekly three-course dinners for $20. Find out what they’re serving this week: www.winevaultbistro.com
But that was before I was tempted by a former love of mine…the Wine Vault and Bistro, offering a pre-Valentine (Feb 10th), three-course menu for $20 (paired with a wine flight - $15)*...and practically begging me, "Will you be mine?"
2 (of us) + 4 (seats in front of the fireplace) + 1 (enormous heart constructed from corks) = infinate amounts of pleasure secluded in the most romantic seat in the house.
Roasted pork belly/ herb crushed potatoes/ pickled mushrooms/frisee/ butternut squash puree: I’ve been to Chef Alex Guarnaschelli’s Butter in Manhattan and her pork belly’s got nothing on the Bistro. This was the most tender, meaty belly I'd ever eaten - minimal fat and a crispy, caramelized pigskin that scored more than a touchdown. 2007 Gerard Bertrand “Pic Saint Loup” Rhone Red Blend (5 oz. pour)
Seared duck breast/ crispy confit/ wild spinach/ sunchoke puree/ xo sherry/ black trumpets/ broccolini: I like my breasts with some bounce and this was cooked to medium-rare perfection, strapping in its juices with crisp, salty skin. To the side, a cluster of meat pulled from the thigh made me think of ZZ Top's, “She’s got legs…she knows how to use them” because The Vault knew how to kick it when it came to confit. Besides consistently topping themselves on the plate, I always walked away with a bit of culinary knowledge like learning that sunchokes were from the stalk of a sunflower – who knew? 2006 Baxter “Toulouse Vineyard” Pinot Noir (5 oz pour)
Local strawberry tart/ green strawberries/ vanilla cream/ chervil/ meyer lemon: I’d keep walking because this tart was pretty pedestrian (was the pastry store-bought?) - the only throw away dish of the meal. 1998 Doamine Fontanel Rivesaltes Ambre (3 oz. pour)
The best restaurant in town, as far as I'm concerned. Current and inventive, in both, concept and ingredients – if you haven’t been, you need to go. You won't be disappointed...cross my heart and hope to dine.
*weekly three-course dinners for $20. Find out what they’re serving this week: www.winevaultbistro.com
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