July 13 , 2008
…..BYOB Syrah Winetasting……FRIDAY, May 30th .......SOLD OUT………..
THE Big News...beginning on Wednesday, May 28th
"Chef Keith Endo's Summer Seasonal Menu"
Here are Keith's new menu items for the Summer……
MOREL MUSHROOM RISOTTO with Waialua asparagus tips, English peas & dungeness crab meat
VINO CONTEMPORARY "NICOISE SALAD" with aged sherry vinaigrette
ASPARAGUS MILANESE with shaved Oregon black truffles, golden chaterelle mushrooms, sunny-side organic egg & Sicilian mudica breadcrumbs
CHILLED ASPARAGUS SOUP with Kona lobster, golden chanterelle mushrooms, housemade lemon ricotta cheese
PAN ROASTED DAY BOAT SCALLOPS with jalapeno pesto, Thai basil oil, petite herb salad & blood orange vinaigrette
SMOKED PROSCUITTO WRAPPED PORKLOIN, grilled figs & pork demi-glaze
PANKO CRUSTED MAHIMAHI with spatzle, house cured pancetta, grilled ramps & meyer lemon sauce
OLIVE OIL POACHED CHILEAN SEA BASS with pinenut-parsley pistou & roasted artichoke
SOUS VIDE KUROBUTA PORKBELLY with Island succatash, Tuscan beans & thyme infused demi reduction
HERB ROASTED VEAL CHOP with saffron-asparagus risotto, sage brown butter & aged saba reduction
VINO will still offer some of our all time favorites………..
CRISPY CALAMARI with pepperoncini-balsamic aioli
GRILLED MARINATED PORTOBELLO MUSHROOM with Moroccan carrots, crispy haricot verts & ginger brown butter
VINO HOMEMADE PIZZA
HOUSE MADE GNOCCHI with jumbo lump crab, wild roasted mushrooms, a trio of cheeses & sage brown butter
CHEESE & SALUMI PLATTER
CAESAR SALAD with Kula baby romaine
VINO HOUSE MADE RAVIOLI fennel sausage, baby spinach & ricotta cheese
LITTLE VINO CAPRESE with Hau'ula tomatoes, crispy Bufala mozarella & balsamic-herb vinaigrette
CRISPY ROCK SHRIMP SCAMPI with baby arugula & shellfish ciopino
MINI VEAL OSSO BUCO slow braised served in rich veal & red wine reduction
Keith will run this menu till mid-July sometime. Our regulars know from experience what a huge culinary talent Chef
Keith Endo really is. Hopefully, this menu will show all that VINO is much more than just a wine bar. Isn't it possible
to have a place which serves both good food & good wine?
Saturday, May 31st ... CHEF KEITH ENDO & PALMINA WINES.......
We look to feature a special menu featuring the foods of VINO Chef Keith Endo with selected wines of Palmina. Palmina, as our regulars know is a wine project dedicated to Italian grape varieties grown & produced in the Santa Barbara appellation. They are terrific!
Here is a special menu, Keith has created for the evening…...in addition to our regular fare.
Homemade Pizza with Crispy Shrimp
Nalo Farms baby arugula, ciopino sauce & drizzled with roasted garlic butter
WINE: 2006 Palmina Pinot Grigio
Cavatelli with "Pulled" Chicken
Portobello Mushroom & Fennel Pesto
WINE: 2006 Palmina Dolcetto
Sous Vide of Kurobuta Porkbelly
with Tuscan Bean Stew
WINE: 2002 Palmina Nebbiolo "Sisquoc Vineyard"
Dessert to be announced
$49 person (not including tax & gratuity)
Good food....good wine....good fun.
Call for reservations 533-4476. First come, first serve.
Thursday, June 5th "Winetasting with Chuck"…………….
We have a bunch of new wines, we are just dying to bust out. This is the date.
5 wines, 2 ounces each….$35 per person (not including tax & gratuity).
Limited Seating….by Reservations only. 533-4476.
Wednesday, June 25th…….A Night with Fred Scherrer & his Wines"…….
Mark your calendars for Wednesday, June 25th, as one of our favorite winemakers, Fred Scherrer will be coming to town and to VINO Honolulu. Cheryle, the staff & I are so excited! When you taste Scherrer wines you will better understand out excitement. They are stylish, elegant, supremely layered & so divinely balanced & textured. They are a real to savor. And, if you have been keeping up with the wine media, you will know that Fred's wines are now on the radar screen & getting their share (much deserved) of praise, acclaim & high scores. They are some of the very best coming out of California, that's for sure.
We are planning to do TWO events this night—
Part One
WINETASTING (5:30 TO 7:00 pm)
The room needs to be cleared by 7:05, so we can get ready for the dinner. We will taste 4 wines (including THREE Library Selections)….2 ounces each….
--2002 Scherrer Chardonnay "Scherrer Vineyard" (Library Selection)
--2002 Scherrer Zinfandel "Old & Mature Vines" (Library Selection)
--2005 Scherrer Pinot Noir "Sonoma Valley"
--2001 Girasole Syrah "Eaglepoint Ranch" (Library selection)
Each…SENSATIONAL it their own right
$35 a person (not including tax & gratuity). VERY limited seating, as we want to keep this one smaller.
Part 2
DINNER (seating starting @ 7:30pm)
A four course dinner created by our very own Chef Keith Endo…(3 courses paired with a 3 ounce serving of one of his wines)
Beef Carpaccio
WINE: 2003 Scherrer Zinfandel "Old & Mature Vines (4oz)
"Nicoise Salad" with aged sherry vinaigrette
WINE: 2007 Scherrer Vin Gris (4oz)
Olive Oil Poaced Chilean Seabass with pinenut-parsley pistou & a roasted garlic butter
WINE: 2000 Scherrer Chardonnay "Scherrer Vineyard" (4oz) (Library Selection)
Dessert-to be announced
Fred will be sitting down to dinner & getting up to talk about each wine.
$68 a person (not including tax & gratuity).
The seating will be limited for each, so book early. 533-4476.
Now On to Wines………
One of the most insightful ways to better understand the mystery of wines, is side by side comparisons.
Here are a few VINO will be offering for the upcoming week. This could be a lot of fun to experience.
CHARDONNAY--oak vesus NO oak….California & France….
2005 Barnett Chardonnay "Sangiacomo Vineyard"
A complex, oak laden, wonderfully layered Carneros Chardonnay 93 points
2004 Louis Michel Chablis Premier Cru "Vaillons"
A pure, floral-mineral scented, riveting French specialty
VERMENTINO….California versus Corsica
2006 Uvaggio Vermentino
An absolutely delicious, completely refreshing, food friendly Californian
2005 E Prove, Maestracci
A striking, rustically perfumed, mesmerizing, "country" styled Corsican
CABERNET SAUVIGNON California & Bordeaux
2003 Piedra Hill Cabernet Sauvignon "Howell Mountain"
Dark, masculine, well structured, yet surprisingly elegant, classy from a Napa Valley winemaking legend
2005 Chateau Caronnes St Gemme
91 pts…93 pts…94 pts…a highly acclaimed, contemporary styled Bordeaux
TEMPRANILLO Australia & Spain
2005 Tscharke Tempranillo
A ripe, elegant, suave, seamless, "new age" Australian
2004 Dominio Atauta "Ungrafted"
A rustic, intriguing, vinous Spaniard produced from 100 to 160 year old vines
Sure makes me want to come in & try this fabulous line-up. How about you?
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