On Monday March 19th, we're taking the trip to South America for our Argentinian Wine Dinner. Known primarily for bold and fruity Malbecs, we're going to be enjoying everything the region has to offer.
soybean, apple, sweet corn
Three of the main produce exports of Argentina, my goal with this dish is to not only welcome you and awaken your palate, but also to introduce you to the pure and unmatched beauty that grows throughout this prodigious country.
Experience the incredible versatility of the everyday potato. An under appreciated work horse of the culinary world and a product that was first cultivated in South America.
Pizza a la Parrila
provoleta, salsa verde, burnt tomato
Grilling is one of Argentina's most revered methods of cooking. The Italian influence in both food and culture, I feel, is best represented by throwing a couple pies on the fire and allowing the food to speak for itself.
lamb, apple, edamame, bacon
Curanto is a cooking method that dates back as far as 11,000 years! With this method, a hole was dug into the Earth. We filled this hole with fire, stones from the Chagrin River and then more fire. Once the flames depleted and the stones were extremely hot, we placed a whole linen wrapped lamb in the pit. We then covered the animal with soil and let time and heat do the work.
yerba mate sorbet, mint
Yerba Mate is a nationally loved beverage in Argentina. The caffeinated drink is served at social gathering as well as being consumed daily for a quick pick-me-up.
Bife de Chancho
filet mignon, prosciutto, sweet potato, sage
Similar to the Italian dish saltimbocca, this course is an homage to the Argentinian affinity for beef and pork, as well as the Italian influence on the region.
preserved peach, dulce de leche, crème fraîche
This dish could be the second cousin of the mille-feuille, the classic French dessert. A slightly more "country" version, yet still just as satisfying on the palate.
Price is $105* per person. Seats are limited, so call and make your reservations today!
Dinner served promptly at 7:00
Please feel free to join us earlier for cocktails
*tax and gratuity are not included