Vintages Four-Course Dinner

Friday August 16th

6:30pm

Read below for the outstanding menu of this four-course dinner.

You will love Chef Bob, a dear friend and longtime client from Colorado.

After a 31-year career with the US Postal Service, Bob Brandt attended Cook Street School of
Culinary Arts in Denver, CO. Graduating at the top of his class in the Accelerated Professional
Chef Program, Brandt enjoys cooking private, multi-course meals for small groups, paired with exceptional wines.

Join us for an unforgettable night of great food and of course…great wine (Seating is extremely limited)

Smoked Prawns with Marsala: Among the largest freshwater crustaceans, responsibly farmed in Bangladesh, these 6-8 count prawns are marinated in fresh-squeezed orange juice and Marsala. They are then smoked and grilled, drizzled with an orange juice and Marsala reduction sauce, and topped with basil chiffonade.

Red Onion Charred Medallions: Center-cut red onion medallions are drizzled with extra virgin olive oil (EVOO), dressed with kosher salt and fresh ground black pepper, and then smoked and grilled until charred.

Second Course

Apple & Ginger Lentil Salad: This spring salad is composed of freshly grated ginger root and French green lentils, marinated in a fresh lime vinaigrette. Just before serving, it is tossed with small-dice Granny Smith apples, sunflower hearts, and fresh cilantro. This course serves as a “palate-cleanser.”

Third Course

Portoro Australian Primal ABF Beef Tenderloin—4 oz. Medallion: A sustainable luxury beef, Australian Portoro Beef prioritizes the well-being of their animals and the land, maintaining strict antibiotic-free, non-GMO, and hormone-free standards, embodying excellence with extraordinary marbling. The tenderloin hand-cut medallions are drizzled with EVOO, dressed with kosher salt and fresh ground black pepper, and then smoked and grilled.

Marinated Asparagus Spears, wrapped in Applewood Smoked Bacon: Asparagus spears are blanched to enhance color, then marinated in fresh squeezed lemon juice, EVOO, minced garlic, kosher salt, and freshly ground black pepper. The spears are then wrapped in Applewood smoked center-cut bacon and smoked and grilled.

Fourth Course

Monte Bianco: Fresh Italian chestnuts are hand-processed, blanched in a whole-milk reduction, puréed, and combined with Belgian chocolate. The chocolate and chestnut purée mixture is run through a food mill and topped with fresh whipped cream.

Prepared by Chef Bob Brandt.