5-Course Tasting Dinner at Casa Veronique (aka, my house)

My guy and I had plans to try a new steakhouse in town yesterday.  Steakhouses aren’t typically on my must-try list as I can grill a pretty mean piece of meat at home, but wanted to do a review of this new BYOB place.  Mid-afternoon, I got ambitious and inspired while grocery shopping, and decided to prepare a 5-course meal at home instead to surprise my guy after a hard day of…golf!

With courses 1-3, I served a refreshing 2008 Provenance Vineyards Sauvignon Blanc

Course 1:

Baby Arugula & Baby Greens Salad

Baby Arugula & Baby Greens Salad

 

 

 

 

 

Baby Arugula & Baby Greens Salad:  I arranged the greens on a plate, then added a piece of avocado, a thin slice of Mackintosh apple, a section of yellow tomato and a perfectly grilled slice of Houllami.  the dressing was a simple Dijon mustard, olive oil, red wine vinegar and tarragon vinaigrette.

The salad was at once light and fresh and comforting thanks to the amazing Greek cheese.

Course 2:

Homemade Prawn Ravioli in Sage Brown Butter

Homemade Prawn Ravioli in Sage Brown Butter

 

 

 

 

Homemade Prawn Ravioli in Sage Brown Butter:  I filled wonton wrappers with prawns halved length-wise, goat cheese, ricotta salata and sage, boiled them for 2 minutes, then pan sautéed them in brown butter infused with fresh sage leaves.

Mental note: Make this as a MEAL!

Course 3:

Seared Yellow-Tail Tuna in Endive Boats

Seared Yellow-Tail Tuna in Endive Boats

 

 

 

Seared Yellow-Tail Tuna in Endive Boats: I marinated tuna in garlic paste, ginger paste, sesame oil, olive oil and fresh cracked pepper for 2 hours, then seared it in a grill pan for a couple minutes on each side. I sliced the tune in long strips that I placed on endive leaves and dressed with extra virgin olive oil, sea salt and cracked pepper.

This dish would be a perfect amuse-bouche for a party. Must remember it.

With courses 4-5, I served a rich 2005 Marchese Antinori Chianti Classico Riserva

Course 4:

Bacon-Wrapped Tenderloin

Bacon-Wrapped Tenderloin

 

 

Bacon-Wrapped Tenderloin with Pan Fried Smashed Potatoes and Sauce au Poivre:  Simply grilled filets, pan fried potatoes and cognac-enhanced pepper sauce.  Need I say more?

Course 5:

Honeyed-Brie

Honeyed-Brie

 

Honeyed-Brie:  Highest quality brie drizzled with lavender honey.  Perfect ending to a pretty darn good meal.

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Comments

  1. Very nice!

    I’m assuming there’s no corking fee at this restaurant! ;)

    Cheers!

  2. No corking fee, and an open invitation to the Wine Whore if you’re ever in the NYC metro area. We’re decent hosts ;).

  3. Sounds like my kinda place… I may have to take you up on that offer!

    Cheers!

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