Stopped by Vino’s to sample their new spring menu selections. We wanted to try ALL of the new items but settled on these… for now. We pair our meal with a 1995 Tinto Valduena Ribera del Duero.
Twin Bridges Farm Asparagus Milanese
roasted wild mushrooms, over easy egg & truffle oil
This selection previously was offered as bite sized bruschetta. Gone is the bread but the asparagus are full stalks and the egg is chicken instead of quail. Sliced and mixed tableside, I could order this at every visit.
roasted wild mushrooms, over easy egg & truffle oil
This selection previously was offered as bite sized bruschetta. Gone is the bread but the asparagus are full stalks and the egg is chicken instead of quail. Sliced and mixed tableside, I could order this at every visit.
Applewood Smoked Duck Salad
couscous, Nalo Farms arugula, lemon herb vinaigrette & apricot chutney
The couscous soaks the vinaigrette and juices from the slices of smoked duck breast with the subtle bitterness from the arugula balancing the rich duck.
couscous, Nalo Farms arugula, lemon herb vinaigrette & apricot chutney
The couscous soaks the vinaigrette and juices from the slices of smoked duck breast with the subtle bitterness from the arugula balancing the rich duck.
Kalamata Olive Stuffed Kurobuta Pork Bellytruffled, wild mushroom pate & caperberries
If there was no cholesterol and saturated fat, I would eat this every day! A huge cut of Kurobuta pork belly perfectly braised so that it didn’t taste fatty at all, just rich. A perfect pair with the Valbuena.
Hudson Valley Foie Gras Baconhousemade brioche, heirloom apple butter, macadamia nut praline and pinot noir reduction
Another selection that I’d have every day if cholesterol and saturated fat didn’t exist! This is basically a mini burger slider substituting foie gras for the burger and brioche for the bun. The apple butter and macadamia praline highlighted and already delicious high end “slider”.
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