New spring menu at VINO
This month, VINO Italian Tapas & Wine Bar chef Keith Endo has unveiled his new “Spring Menu”. Throughout the year, chef Keith creates a new seasonal menu, which is based largely upon what is “in season”. His “Summer Menu” included Waialua Asparagus, Hau’ula tomatoes & all kinds of fresh island fish. The “Fall Menu” focused on beets, mushrooms, various squash & braised foods. His “Winter Menu” featured classics, done with a twist, such as Truffled Mac & Cheese & D’Affinois Caprese Salad.
Here's what will be available for Spring…
Spring Mix Nalo Greens
red wine poached d’anjou pears, gorgonzola dolce latte, red & yellow bell peppers & hazelnut vinaigrette
Waialua Asparagus Salad
heirloom beets, Hau’ula tomatoes, Nalo greens, herbed red potatoes & Dijon mustard vinaigrette
Applewood Smoked Duck Salad
couscous, Nalo Farms baby arugula, roasted tomatoes, lemon herb vinaigrette & apricot chutney
Hudson Valley Foie Gras Bacon
House-made brioche, heirloom apple butter, macadamia nut praline and pinot noir reduction
Twin Bridges Farm Asparagus Milanese
roasted wild mushrooms, over easy egg and shaved truffles
Olive Oil Poached Black Cod
Hau’ula tomato, Swiss chard, red jalapeno & cilantro pesto
Crispy Softshell Crab Bruschetta
caperberry and sage brown butter, broccolini, red jalapeno & fingerling potatoes
Pesto Roasted Jumbo Prawns
braised fennel, baby bok choy and sun dried tomato buerre blanc
Seared Day Boat Scallops
Kahuku corn puree, grilled leek vinaigrette, tobiko, haricot verts and roasted mushrooms
Kalamata Olive Stuffed Kurobuta Pork Belly
truffled, wild mushroom pate & caperberries
Red Wine Braised Shortribs
horseradish, roasted garlic potato puree, rosemary shallot confit & Sumida Farm watercress
Herb Roasted Colorado Spring Lamb
black olive gnocchi, garlic confit,, thyme & summer black truffle jus
For a full look at the new spring menu, click here.
An evening with Sashi Moorman
Sashi Moorman. Photo courtesy of VINO.
On Tuesday, April 7th, winemaker Sashi Moorman is coming to VINO. The event has already sold out and seats are being offered as waitlist only. As insiders will tell you…Sashi Moorman is without a doubt one of California’s hottest, young winemaking “turks”. He is doing things in the vineyard & in the winery which are far ahead of his time & peers….the rave reviews & high scores of his wines are the fruits of his hard work & miraculous innovations. Guests will experience wines from 3 of his most exciting wine projects. With two seperate events.
5:30PM (promptly) a wine-tasting….5 wines, 2 ounces each
--2007 STOLPMAN L'Avion
--2007 STOLPMAN Syrah “Estate”
--2007 HOLUS BOLUS Syrah
--2007 EVENING LAND Pinot Noir “Occidental Coast Carl Myer vineyard”
--2007 EVENING LAND Pinot Noir “Seven Springs Estate”
Stolpman is a spectacular vineyard located in Santa Barbara’s Ballard Canyon sub-region. Each of the last releases was rated above 90 points, with 93 points being the lowest score. Holus Bolus is a synergistic project Sashi & his partner, Peter do with Chad Melville of Samsara. Finally, Evening Land is a project which has the vineyards, winemakers & vision to be one of the true superstar wineries of the future. You will be one of the very first to try these incredible wines. The cost will be $45 a person (not including tax & gratuity)…& will be by reservations ONLY.
Then at 7:30PM, VINO will host a special dinner featuring the wines of Sashi Moorman & the foods of VINO chef Keith Endo. Sashi really wanted to feature some of their very best wines, which are in each case very limited in production & REALLY hard to get. Then, we will look to pair these with Chef Keith’s sensational foods.
Here is the menu:
--Ligurian Shrimp & Pasta with fennel, tomatoes, lemon & fresh herbs paired with a 2007 EVENING LAND Chardonnay “La Source”
--Smoked Duck & Hamakua Mushrooms with haricot vert & Pinot Noir sauce paired with a 2007 EVENING LAND Pinot Noir “Occidental Vineyard”
--Grilled Rosemary Lamb Loin with Swiss Chard, & homemade lamb sausage & Syrah risotto paired with a 2006 STOLPMAN Syrah “Angeli”
--Dessert to be announced
The dinner will be served in a “Communal Table” format….2 tables of 10 people each. The cost will be $85 a person (not including tax & gratuity)and is by reservations ONLY. Call 533-4476 to put your name on the waitlist for either of these two events.
Winetasting with Chuck...
Master sommeiler Chuck Furuya. Photo courtesy of VINO
On Wednesday, April 22nd, VINO will host a ”Winetasting with Chuck” at 5:30PM promptly. It will be a tasting themed “Let’s Compare” where they will feature 3 pairs of wines & taste them side by side. The hope is that you will agree that each wine is really good & well worth buying. The goal, therefore, is not to see which wine is the better of the pair, but endeavor to shed light & therefore better understand the soil, climate, vine selection & winemaking & how it influences the resulting wine.
Here is the line-up…..
2005 QUPE Chardonnay “Bien Nacido Reserve-Block 11” (California)
2003 DOMAINE ROULOT Bourgogne (France)
2007 AUGUST CLAPE “Vin des Amis” (France)
2005 NEYERS Syrah “Old Lakeville Road” (California)
2000 CLENDENEN FAMILY Nebbiolo (California)
2000 CHIARA BOSCHIS Barolo “Vita Nuova” (Italy)
6 terrific wines! 2 ounces each. $35 a person (not including tax & gratuity) by reservation only. Get a full description of the event and the individual wines here.
Breaking Bread with the next Communal Table...
Finally, on Thursday, April 30th, VINO will host a ”Communal Table” event, starting at 5:30PM. Chef Keith Endo is always dabbling in new ideas, techniques & food products as he explores the WORLD of food. His latest passion is homemade breads.
The evemt will feature 3 homemade sourdough breads—
--“Pecorino & Cracked Black Pepper”
--“Roasted Garlic & Sundried Tomato”
Keith then created a course for each of the breads to be served with. Here is the menu….
-–Seafood & Roasted Tomato Bruschetta
--Provencal Fish Soup
--Tuscan Steak with panzanella salad
--Dessert to be announced
The cost is $35 a person (not including wine, tax or gratuity) and is by reservations only.