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
Posted by solitude under Dining
No Comments