Friday Night at the Blue Plate :: August 24th
Beef Wellington: 6 oz. of juicy Beef Tenderloin, coated with Chicken Pate and Duxelles, wrapped in flaky pastry and baked. Served alongside Duchesse Potatoes and steamed Carrot Rosettes and Green Beans.
DUXELLES is a finely chopped mixture of mushrooms, onions, shallots and herbs sauteed in butter.
NOTE: Beef Wellington is only available cooked Medium Rare and takes 30 minutes to prepare.
deVine Wines recommends:
2005 Georges Duboeuf Brouilly (Beaujolais, France)
Soft, light & bright French Red with a nice spicy kick. $8.50 glass $40 bottle
Vegetable Wellington: Zucchini stuffed with a savoury Lentil Puree, coated with Duxelles, wrapped in flaky pastry and baked. Served alongside Duchesse Potatoes and steamed Carrot Rosettes and Green Beans. $16
DUXELLES is a finely chopped mixture of mushrooms, onions, shallots and herbs sauteed in butter.
deVine Wines recommends:
2005 Gravitas Sauvignon Blanc (Marlborough, New Zealand)
New Zealand’s top-rated Sauvignon Blanc: Bouquet evolves from predominantly gooseberry to citrus/grapefruit. Beautiful balance with a crisp acid base. $10 glass $48.50 bottle
