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T
he last few wine dinners have
served as a test kitchen of sorts
for Vue Grille & Bar.
"Chef Cale Falk got such great feed-
back from the wine dinners that we
added many of the items to the new
menu," says Scott Winant, Director of
Food and Beverage. "And the response
has been through the roof."
The hands-down favorite at a recent
wine dinner now on the menu is the
Alaskan Halibut. The white fish is mild
and fresh, a "light offering that's perfect
as it heats up in the desert," Winant says.
Filet mignon served with a black pep-
per sauce and a New York strip steak
with a smoky espresso rub, both served
at wine dinners, are now offered as well.
But it's the wine dinner-tested New
Zealand Lamb Rack with a chestnut
puree that has really impressed Winant.
"It has an interesting flavor that's new
to the restaurant menu," Winant says.
"The puree complements the lamb, and
I love the beets."
To round out the menu, several inno-
vative dishes have been added. The
Ultimate Angus Burger, for example,
elevates the humble hamburger with
the unique delicacy foie gras.
The seasonal menu also calls for pick-
led rhubarb, served with the all-new
Seared Diver Scallops, in addition to ar-
tichokes and seasonal fruit served as
side dishes. Also new, the Jidori Chicken
— tempura fried and served with ginger
fried rice and topped with a sunny-side
egg — is "especially spectacular,"
Winant says.
Winant also notes that diners espe-
cially enjoy the expanded wine list.
There are now 150 international bottles
to choose from, with 30 wines by the
glass available.
FRESH ADDITIONS
New menu items have been popular fare at recent wine dinners
Chef Cale has added an array of new
items to the Vue Grille & Bar menu
inspired by recent wine dinners.
VUE GRILLE & BAR
