bistro | Recipes | Starters

Pea Arancini   

Wine Pairing: Classic White (FTWC Sweet)

Ingredients:

Risotto:

  • 1 Tbsp Olive Oil
  • 1/4 Cup Yellow Onions, diced
  • 1/2 Cup Arborio Rice
  • 1 Tbsp Salt
  • 1/4 Cup White Wine
  • 2 Cup Chicken Stock
  • 2 Tbsp Crème Fraiche or Sour Cream
  • 2 Tbsp Parmesan, grated
  • 4 oz Spring Peas, blanched then pureed
  • 2 Tbsp Lemon Zest

 

Arancini:

  • Flour
  • Eggs
  • Panko Breadcrumbs
  • Canola Oil

 

Directions:

Sweat onions in oil over medium heat until soft and translucent. Add rice to pot and toast, stirring constantly until rice is warm to the touch. Deglaze with white wine and reduce until almost dry. Add stock a ladle at a time, stir constantly with a wooden spoon. Continue to add more ladles of stock as it is absorbed by the rice. Approximately 30 minutes later, rice should be soft, creamy consistency but not mushy. You should still be able to still see individual grains of rice. Season to taste and remove from heat. Add parmesan, crème fraiche, lemon zest, and pea puree. Allow to cool completely. 

Once cool, scoop 2 Tbsp of the rice mixture and form into a ball.  Repeat with remainder of the rice. Coat the rice balls in flour followed by beaten egg mixture and the bread crumbs.  Fry in 350 degree oil until golden brown on all sides (approximately 3-5 minutes).



Smoked Salmon Deviled Eggs   

Wine Pairing: 2010 Reserve Chardonnay (FTWC Dry White)

Ingredients:

  • 6 Eggs, boiled, sliced in half with yolk removed
  • 4 oz Smoked Salmon, chopped
  • 1 Tbsp Whole Grain Mustard
  • 2 Tbsp Red Onion, minced
  • 1 Tbsp Sweet Pickle Relish
  • 1 Tsp Fresh Dill, chopped
  • 1 Tsp Capers
  • 1 Lemon Zest
  • 2 Tbsp Mayonnaise
  • 2 Tbsp Crème Fraiche or Sour Cream
  • 1 Tbsp Old Bay Seasoning

 

Directions:

Combine all ingredients in a mixing bowl and gently stir until just combined. Portion onto egg halves and serve immediately.



Pancetta Wrapped Asparagus   

Wine Pairing: 2011 Sangiovese (FTWC Dry Red)

Ingredients:

  • 1 Package Pancetta, thinly sliced
  • 4 oz Goat Cheese, crumbled
  • 1 Bunch Asparagus, trimmed

 

Directions:

Lay out thinly sliced pancetta on a cutting board. Sprinkle with crumbled goat cheese. Take bunches of 4 or 5 asparagus and wrap them with the pancetta/goat cheese slices.  Bake in 400 degree oven with a drizzle of olive oil for approximately 6-8 minutes or until pancetta is crispy and asparagus is golden brown.  Serve with a squeeze of lemon or balsamic vinegar.



Crab-Avocado Pita Points   

Wine Pairing: 2013 Viognier (FTWC Dry Mix)

Ingredients:

  • 1 Lb Lump Crab
  • ½  Ripe Avocado, diced small
  • ½  Ripe Mango, diced small
  • 1 Lime, juiced
  • 1 Small Bunch Mint, chopped
  • Pita Bread, cut into 8 triangles

 

Directions:

Salt/pepper pita points then bake in 350 degree oven with olive oil for approximately 5-8 minutes or until golden brown and crispy.  Meanwhile, combine crab, avocado, mango, lime, and mint in a mixing bowl, and stir until just combined. Salt/pepper to taste. Serve immediately on warm pita points.



Strawberry Vinaigrette   

Wine Pairing: Victory Cuvée

Ingredients:

  • 1 Cup Strawberry Puree
  • ¼ Cup Champagne Vinegar
  • ¼ Bottle Victory Cuvee
  • ¼ Cup Honey
  • 2 Tbsp Dijon
  • 1 Vanilla Bean
  • 1 Cup Blended Oil
  • ½ Cup Fresh Strawberries, small dice
  • Water to thin to right consistency
  • Salt/White Pepper to taste

 

Directions:

Combine all ingredients except blended oil and freshly diced strawberries in a mixing bowl.  While whisking, pour oil into mixing bowl in a slow, steady stream.  Add fresh strawberries, salt/pepper, and water if necessary.


 

Antipasti Skewers: Fresh Mozzarella, Cherry Tomato, Olive, Spicy Salami, Fresh Basil   

Wine Pairing: Sangiovese (FTWC Dry Mix)

Ingredients:

  • (4) 6” Bamboo Skewers
  • 4 Cherry Tomatoes, sliced in half horizontally
  • 8 Fresh Mozzarella Balls (ciglegine)
  • 4 Olives, pitted (any olive of your choice – Kalamata preferred)
  • 4 Slices Spicy Salami (calabrase)
  • 8 Small Leaves Fresh Basil

 

Directions:

Assemble in the following order:  one leaf basil, ½ cherry tomato, one mozzarella, salami, olive, one mozzarella, ½ cherry tomato, one leaf basil.  Season lightly with salt and cracked black pepper.  Serve on a platter drizzled with balsamic and olive oil.

 

 

 


 

Warm Kale Salad: Dried Cranberries, Toasted Walnuts, Pecorino Romano, Mustard Vinaigrette  

Wine Pairing: Three White (FTWC Sweet)

Ingredients:

  • 8oz Kale, cleaned/rough chopped
  • ¼ Cup Walnuts, toasted
  • ¼ Cup Dried Cranberries
  • ¼ Cup Grated Pecorino Romano

 

Mustard vinaigrette:

  • 2 Tbsp Whole Grain Mustard
  • ½ Shallot, minced
  • ¼ Cup Cider Vinegar
  • ¼ Cup Honey
  • 1 Cup Blended Oil
  • Salt/Pepper to Taste

 

Directions:

To make the vinaigrette, mix all ingredients except for the oil in a bowl. Slowly drizzle in oil while whisking the mixture. Wilt kale slightly in a nonstick saute pan; add cranberries, walnuts, and enough vinaigrette to dress the greens well.  Serve warm with freshly grated pecorino romano on top.  

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Monday, May 22 - Sunday, May 28

 

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