Limited to just 45 lucky diners, enjoy five courses of Chef Matt Barrigar’s finest seasonal dishes. Dinner is $60, with wine pairings an additional cost. Call 800-748-4754 for reservations.

Wine Dinner Menu: August 1st 2009

Appetizer

Mussel and Scallop Ceviche

Mixed with fresh cilantro, diced cucumber, grilled scallions, and citrus juices on an Idaho potato crisp

Soup

Roasted Peach Soup

Puree of fresh Utah peach topped with house-made crème fraiche and balsamic syrup

Salad

Heirloom Tomato Salad

Fresh multi-colored tomatoes, locally grown watermelon stuffed with Drake’s Family Farm chevre and drizzled with reduced Snake River Port, and tangerine infused olive oil

Entrée

Grilled Rack of Lamb

Meadowlark Farms lamb, marinated in honey, with a baby vegetable ratatouille, and a roasted fennel gratin

Or

Corvina

Pan-seared corvina with a spicy sweet corn fritter, Peaceful Belly Farms green beans, and a basil vinaigrette

Dessert

Summer Berry Triffle

Chiffon Cake layered with a medley of fresh berries, lavender infused whipped cream and cinnamon almonds, and topped with candied citrus zest

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