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Upcoming Dinners

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CHEF DREW’S HOUSE APPLEWOOD SMOKED BERKSHIRE BACON & BREW DINNER BACK TO BACK NIGHTS AT THE CBC TASTING ROOM

3PM- close /1205 Knoxville St. SD 92110

Chef Drew and his Culinary Mulisha will be cooking up dishes with our House Berkshire Bacon July 19 & 20 at the Coronado Brewery Tasting Room. We will be teaming up with CBC every weekend featuring global street food, various theme menus, and BBQ to pair with their award winning craft beer.

JULY 19, 20 2013 MENU

ENTREES

“WHITE GULF SHRIMP AND GRITS” $15

House Applewood Smoked Berkshire Bacon, Chinos Bi-Color Corn, Chile Padrons, Chives, Mascarpone Parmigiano White Polenta

* CBC GOLDEN

ALL NATURAL BEEF SLIDER “ANIMAL STYLE” $5 ea. / $12 for 3

Braised House Applewood Smoked Berkshire Bacon, Griddled Onions, White Cheddar, Spicy Pickles, Wasabi Aioli, Kung Poa Ketchup

*CBC MERMAID

SOUS VIDE TURKEY CLUB $12

“Guanciale” House Applewood Smoked Berkshire Jowl Bacon, Heirloom Tomatoes, Sweet Red Onions, Mozzarella, Sage Dijon Dressing, Cibatta Bun

* CBC ISLANDER

MARKET NIGHTLY SPECIALS TBA

SIDES

ICEBERG LETTUCE CUPS $9

Grilled “Guanciale” House Applewood Smoked Berkshire Jowl Bacon, Chives, Baby Heirloom Tomatoes, Avocado, Creamy Pt. Reyes Blue Cheese Dressing

CHINO’S FARMS BI COLOR MEXICAN STREET CORN $5

Lime, Ghost Chili Salt, Garlic Herb Butter, Mexican Queso

* CBC RECOMMENDED BEER

2013 SPRING’s BOUNTY MENU

APRIL 25, 6:00 – 9:00PM – Secret Location T.B.A. 3 Days Prior To Event.
$125 per person (Seating Limited).
Pre-payment Only.

www.gen7wines.com/scripts/eventPg.cfm

RECEPTION APPETIZER

SOFT SHELL CRAB ROLL

Daikon, Flying Fish Roe, Avocado, Scallions, Siracha Kewpie

* NV Picture Book Pomp’s Grand Cuvee’

FIRST COURSE

PACIFIC HALIBUT

Porcini, Fava Beans, Ramps, Smoked Bacon, Petite Green Herbs, Brown Butter Citrus Emulsion

* 2011 Picture Book White Wine Blend

SECOND COURSE

SPUR VALLEY RANCH RABBIT POT PIE

House Applewood Smoked Berkshire Bacon Wrapped Pan Roasted Loin, Braised Leg, Buttermilk Fried Giblets, Baby Root Vegetables, Peas, Escarole, Hard Cider Broth

* 2009 Chardonnay Santa Barbara County French Oak

THIRD COURSE

CHERRYWOOD GRILLED RACK of PURE LAMB

Morels, Asparagus, White Parmigiano Reggiano Polenta, Aged Balsamic, Salsa Verde

*2010 1832 Zinfandel Dry Farmed Old Vines

DESSERT

DUO of LOCAL STRAWBERRIES

Macerated Strawberries, Strawberry Sorbet, Buttermilk Biscuit, Vanilla Crème Fraiche

*NV GEN 7 Private Cuvee Sparkling Wine

VALENTINES DINNER

FEBURARY 14, 6:00 – 9:00PM – Secret Location T.B.A. 3 Days Prior To Event.
$125 per person (Seating Limited).
Pre-payment Only.

www.gen7wines.com/scripts/eventPg.cfm

RECEPTION APPETIZER

SPICY HAMACHI TARTAR

Furikake, Persian Cucumber, Pickled Serrano, Scallions, Spicy Kewpie, Wasabi Tobiko

* NV GEN 7 Private Cuvee

FIRST COURSE

PACIFIC NORTHWEST OYSTERS

Pickled Asian Pears, Chives, Ginger Mignonette Granita, Crème Fraiche Pearls

* 2009 Viognier

SECOND COURSE

OPEN FACE MAINE LOBSTER RAVIOLI

Cauliflower, Black Trumpet Mushrooms, Petite Herb Salad, Lemon Truffle Emulsion

* 2009 Chardonnay Santa Barbara County French Oak

FOURTH COURSE

DUO OF PRIME BEEF

Seared Prime 45 Day Dry Aged All Natural Ribeye, Prime All Natural Short Ribs, Baby Brussels, Creamy White Mascarpone Polenta, Black Truffle, Cabernet Jus, Horseradish Gremolata

*2008 Cabernet Sauvignon Reserve

CHEESE COURSE

TEMPURA BRIE

Apple Chutney, Sweet Potato Chips, Maple Cotton Candy

2010 Muscat Blanc Reserve

DESSERT DUO

CRÈME BRULEE

Meyer Lemon, Lavender, Vanilla

MILK CHOCOLATE POT DE CREME

Caramel Foam, Maple Syrup, Maldon Sea Salt

*IBIZA Pomegranate Sparkling Wine

Hunter Harvest Menu

November 30, 6:00 – 9:00PM – Secret Location T.B.A. 3 Days Prior To Event.
$150 per person (Seating Limited).
Pre-payment Only.
www.gen7wines.com/scripts/eventPg.cfm

Wild Harvest Menu

RECEPTION APPETIZER

GOAT CHEESE CROQUETTES

Pomegranate Habanero Jam

* NY GEN 7 Private Cuvee

FIRST COURSE

“SPINY LOBSTER AND GRITS”

House Applewood Smoked Berkshire Bacon, Corn, Mascarpone Parmigiano White Polenta

* 2009 Chardonnay Santa Barbara County Stainless Steel

SECOND COURSE

SPUR VALLEY RANCH ORGANIC RABBIT POT PIE

House Applewood Smoked Berkshire Bacon Wrapped Pan Roasted Loin, Braised Leg, Buttermilk Fried Giblets, Baby Root Vegetables, Chanterelles, Mustard Greens, Mustard Cider Broth

* 2009 Chardonnay Santa Barbara County French Oak

THIRD COURSE

CRISPY ASIAN BBQ DUCK SLIDER

Foie Gras, Pickled Asian Pear Slaw, Spicy Plum Mustard

*Road to Morocco

FOURTH COURSE

MAGLTAGLIATI “TORN FRESH PASTA”

Wild Boar Ragu, Italian Cheeses, Spicy San Marzano Tomato Sauce, Basil

*2008 Cabernet Sauvignon

FIFTH COURSE

SADDLE of VENISON

Parsnip Puree, Pistachio Paint, Roasted Cauliflower, White Chanterelles, Pomegranate Gastrique, Ancho Chile Chocolate Demi Glace

*2008 Cabernet Sauvignon

DESSERT

PUMPKIN CRÈME BRULEE

Autumn Spice, Maple Crème Fraiche, Apple Glass

*2010 Muscat Blanc “Reserve”


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