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French Cuisine & Wines Featured throughout February

Throughout February 2014, Michael Klauber’s celebrated Michael’s On East restaurant invites guests to take an “Epicurean Adventure” to one of the most romantic countries on the globe: France. The Michael’s On East culinary team develops unique multi-course lunch and dinner Epicurean Adventure menus each month, paying tribute to the world’s most exciting culinary destinations.

“While I love our team’s inventive exploration of so many cuisines throughout the year, each February I see an opportunity to showcase several of my first loves: classic old world wines from Bordeaux, Rhone Valley and Languedoc paired with French cuisine—from the gastronomic grandeur of Paris to simple ‘la petit’ dishes of the Provence and Burgundy countryside,” said Klauber, co-proprietor of Michael’s On East. “Of course, if your romantic plans this month include candlelit dinners at home, our knowledgeable Wine Cellar team will be happy to help you select a nice bottle of Champage or rosé to enjoy with your sweetheart.”

Adjacent to the Michael’s On East restaurant, the Michael’s Wine Cellar retail store features 1,000 international wines—including 200 estate/domaine-bottled wines under $20—boutique spirits and craft beers.

The three-course Epicurean Adventure dinner menu is featured for $29.95 per person as well as a two-course lunch menu for $18.95 per person. The carefully selected red and white wine pairing will be available for $10 per pairing during dinner and $5 per pairing during lunch. The French Epicurean Adventure dinner menu will be available Monday through Saturday, February 3 – 28, 2014. The two-course lunch offering is available Monday through Friday, 11:30 a.m. to 2 p.m.

Michael’s French Epicurean Adventure is not available on Valentine’s Day (Feb. 14) and very limited reservations remain available on the Valentine’s Day holiday at Michael’s On East.

For more information or to make restaurant reservations, please call 941-366-0007, ext. 224 or visitwww.bestfood.com.

WINE PAIRINGS

Chardonnay “de la Chevaliere”, Domaine Laroche, Languedoc, FR, 2011
Cotes du Rhone, Andre Brunel, Rhone Valley, FR, 2011


DINNER MENU

Starters

Crawfish Beignets
Tarragon Remoulade, Carrot Coulis, Roasted Red Pepper Relish & Micro Greens

Tuna Niçoise Pate a Choux
Confit Tuna Salad with Kalamata Olives, Capers, Teardrop Tomatoes & Red Onion
Served with Baby Arugula & Saffron Rouille

Dinner Entrées

Pan-Seared Skate
Fennel-Onion Confit, Pommes de Terre Sarladaise & Olive Vinaigrette

Jambon-Wrapped Quail Ballotine
Roasted Baby Carrots, Red Beets, Braised Cipollini Onions, Yukon Potato Gratin
& Calvados Demi-Glace Réduction

Flat Iron Steak au Poivre
Flageolets in Thyme Jus, Roasted Pearl Onions,
Cherry Tomatoes, Butternut Squash & Rainbow Swiss Chard

Desserts

Raspberry Poached Pear & Chocolate Almond Tarte
French Vanilla Almond Ice Cream

Lemon Charlotte
White Chocolate Curls, Strawberry & Kumquat Compote

 

LUNCH MENU

Lunch Entrées

Fleur de Sel Seared Hanger Steak
Pommes de Terre Sarladaise, Sautéed Wild Mushrooms & Au Poivre Sauce

Butter-Roasted Flounder
Grain Mustard Beurre Blanc, Brown Butter Sage Toasted Almonds,
Sautéed Brussel Sprouts & Potato Allumettes

Desserts

Raspberry Poached Pear & Chocolate Almond Tarte
French Vanilla Almond Ice Cream

Lemon Charlotte
White Chocolate Curls, Strawberry & Kumquat Compote

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