S A Asado Wine Dinner (menu)

[Peter Creasey]

Mood Enhancement:

MENU:

. . . . . Pete

 

[Bill Lundstrom]

that menu is bizarre.

 

[Christian Miller (CMM)]

Shrimp with dill and chive, but no Leyda Valley or Casablanca Valley Sauvignon Blancs!?

 

[Peter Creasey]

Despite possible perceptions derived by viewing the menu, the dishes served were extraordinary, especially perhaps the quail dish...



The dessert offerings were a delight as well...



The Tabali (served with the shrimp/lobster course) was not to be missed...the Vina Cobos somwhat less so.

. . . . Pete

 

[maureen]

Mmm. I love quail.

 

[maureen]

[No message]

 

[Peter Creasey]

I had 4 guests -- a Mexican couple from Mexico City and a local couple, all of whom are very acquainted with fine cuisine. I heard some people, including my guests, who said the quail dish might be the best food course they had ever had. That praise might be a bit over the top, but it was really good.

The bone-in beef was also memorable. I was too full to eat more than a bit or two at the dinner so I asked that JoAnne's and my beef course be packed up for carrying home. I had it a few days later and marveled how good it was. Somehow the wonderful flavor permeated throughout the whole piece of meat. And the stuffed roast rabbit loin was a nice additional touch.

Quite a nice dinner that over-shadowed some fairly nice wines.

. . . . . Pete

 

[Jeff Grossman]

The quail dish certainly reads the best, though I would never choose (or make) a caramel sauce for it.

 

[Christian Miller (CMM)]

originally posted by Peter Creasey:

The Tabali (served with the shrimp/lobster course) was not to be missed...the Vina Cobos somwhat less so.

. . . . Pete

Toldja.