Washington wine month is in full swing & we have prepared some special menus to pair with our amazing selection of Washington wines.
Each week in the month of March we will bring you a different menu from our talented Chefs: Adrian, Stephen & Erik. The menus will feature fresh local ingredients & be paired with a Washington wine chosen by Vanessa, our in-house, wine guru!
Last week our executive Chef Adrian’s menu highlighted Washington sweet onions. He started off with Red Cork Bistro’s house made French Onion soup & continued with a beautiful Fillet Mignon served with chevre mashed potatoes, Washington sweet onion puree & mushrooms, paired with a 2016 Abeja Cabernet Sauvignon.
This week we feature our Sous Chef Stephen. He has been hard at work preparing a menu featuring Washington red & golden beets. Stephen’s vision will start with a refreshing beet & strawberry salad with black pepper, lemon & basil seasoned yogurt. Following this, comes a pan seared King Salmon with braised chard, red beet puree & roasted golden beets, paired with a 2018 Mathews Claret.
Next week our Chef-de-Cuisine Erik is eager and ready to prepare an outstanding menu as part of Washington wine month! Erik’s menu starts with a creamy Celery root veloute (soup) with curry oil & deep fried polenta. The main course will be a roasted rack of lamb with asparagus, edamame mint puree & honey glazed carrots, paired with a 2018 Darby Purple Haze or a 2016 Secret Squirrel Rhone blend.
We are offering our Washington wine month menus for dine-in only & will be available weekly, Thursday-Sunday, until the end of March.
We are excited to share these mouth-watering menus & pairings with you.
Remember, these are very limited and sell out fast. Stop in and enjoy one of these special menu’s before the end of the month!