Fixed Price Menu – Tuscan Dinner
First course was
roasted tomato and artichoke soup
very flavorful w/ a nice light broth.
Second course was seared duck breast
and three cheese
ravioli w/ prosciuto, arugula, tomatoes
and sage butter sauce â€“ Scrumptious!!
Third course was a choice of oven roasted black bass over
garlic olive oil crostini and roasted red pepper basil sauce, or red wine
marinated and braised quail w/ stewed white beans and rosemary-pancetta
broth – I went for the roasted bass
which was edged w/ pancettaâ€¦ absolutely fantastic!
Dawn chose the braised
quail. I was considering this initially but didnâ€™t want to fuss w/ all those
little bones! Dawn let me sample her quail and it was beautifully braised â€“ I
love the flavor of poultry thatâ€™s been braised in red wine!!
Duane went for the a la carte menu so Iâ€™ll let him describe
The Duane, of course had to be different.
My starter was the
grilled sea scallops
w/ chive polenta cakes
& vanilla rum sauce
Followed by theÂ Â
12oz Char-crust dry rubbed
rib-eye w/gorgonzolla butter
& tillamook cheddar-chive gratin
For wine we started off w/ a bottle that I brought from
Artazu Artazuri Garnacha Narvarra 2003
a 100% tank-fermented old vine Grenache made by Artadiâ€™s brilliant
winemaker, Juan Carlos Lopez de la Calle. An elegant, deep
ruby/purple-tinged Tinto, it boasts sweet, crunchy raspberry and cherry
fruit, medium body, a luscious texture, and a heady finish. This is
knock-out stuff to drink over the next 1-2 years.
Liz, server extraordinaire
tasting the vino
Rick, our friendly bartender, commented, â€œItâ€™s like our
gigondas, it has a dusty dry finishâ€. He always comes up w/ great descriptions
For dessert I went for crÃ¨me custard napoleon w/ caramelized
bananas & chocolate shavings. Our server, Liz, described it as â€œbanana
cream pie on steroidsâ€ and it definitely was!! I had to ask Liz twice what she
called this dessert so Duane and Dawn diagnosed me w/ CRS (i.e., Canâ€™t Remember
Shit syndrome) and suggested I start taking ginkgo biloba regularly. Iâ€™m proud
to say that it only took me an hour after I got home to remember all of this!
Sorry Duane and Dawn, Iâ€™ll pass on the ginkgo for now, unless you can come up
w/ a dessert version that goes good w/ calvados!!
warm chocolate bread pudding
w/ marshmallows & pecan streusel
served w caramel ice creamÂ
Main Text-BrunoÂ Â Â Â Â Photographs-Duane