Because of your generous donations, we raised $553 to benefit those in need this Christmas.

Congratulations to June White,

the winner of our Terra Blanca Cabernet Sauvignon Magnum!!!

BEEF FLANK STEAK

Garlic and green peppercorn marinated flank steak, pan grilled then topped with a mushroom demi-glaze. 16

SAUSAGE PEPERONATÁ

Our house made spicy chicken Italian sausages with a mushroom, pepper, onion and garlic hunter’s sauce with our garlic parmesan mashers. 12

LAMB OSSO BUCO

Lamb shank prepared in the northern Italian style; slowly roasted in a hunter’s sauce of savory tomatoes, garlic, and mirepoix. Served with garlic parmesan mashers. 15

SICILIAN CHICKEN

Rouladen style chicken breast stuffed with parmesan and chevre cheeses, artichoke hearts, black olives, roasted garlic, sun-dried tomatoes and caramelized onions. Oven roasted and topped with sun-dried tomato cream sauce. 12

CHICKEN MARSALA

Chicken breast stuffed with smoked gouda, parmesan, and ricotta, finished wiht sauteed onions, mushrooms and sweet marsala cream sauce. Served with garlic parmesan mashed potatoes. 12

BOUILLABAISSE

A tradition from Marseille’ with fish, mussels, clams, peppers and potatoes in a saffron laced tomato broth. Served with roasted red bell pepper rouille and garlic croutons. 12

NORTHWEST SALMON

Alaskan Coho salmon filet marinated in teriyaki. Baked and topped with your choice of sesame ginger butter OR a rich roasted red bell pepper artichoke souffle. 16

PASTA SAN REMO

Artichoke hearts, black olives & romas in a Gorgonzola cream sauce tossed with linguini. 11 Add housemade chicken Itaian sausage. 13

 CRAB MANICOTTI

Snow crab, surimi, spinach, ricotta and parmesan wrapped in a manicotti shell. Baked with a seafood Americané sauce. 14

BADUZZI ALA PUTTANESCA

Spaghetti and meatballs – Wine Cellar style! Our house chicken-Italian sausage and beef meatballs tossed with linguini pasta and a spicy puttanesca sauce. Topped with shaved asiago cheese. 13

CREAMY VONGOLE

Clams, house made chicken Italian sausage and linguini tossed with a spicy white wine cream sauce. 14

PASTA DEL GIORNO

house made pasta of the day. Seasonal dishes or our creative chef’s whim! Priced accordingly

SMOKED CHICKEN PASTA BAKE (back by popular demand)

House-smoked chicken in a fresh spinach garlic cream sauce, tossed with pasta.  Topped with mozzarella and marinara and baked. 

PLATTERS FOR TWO OR MORE

PASTA MASSA SAN MARINA

Named for a village on the Ligurian Sea along the Italian Mediterranean coast, this dish features shrimp, calamari, fresh clams and mussels and wild Coho salmon. Tossed with linguini pasta in a light creamy white wine garlic seafood sauce.

For Two- 27 For Three- 40

PAELLA

Our house special prepared for two or more; a peasant dish from the Valencia region in Spain. This dish features saffron rice, clams, mussels, shrimp, tender chicken thighs and house made chicken Italian sausage. This dish is prepared to order and will take 30-45 minutes.

For Two- 29 For Three- 44

Perfect for birthday parties, Christmas parties, bachelorette parties, bridal showers, or just a fun night out with friends.

Your next party will be one to remember!

From one cork dork to another…

Walla Walla Vintners Wine Maker’s Dinner with wine maker Judah (Mile’s son-in-law and former wine maker for Long Shadows)  

Monday March 22, 2010 ~ 6:00 p.m. 

$70/person includes wine, tax and gratuity.

Advance purchase of tickets required.

Five Course Dinner

Menu

2007 Walla Walla Vintners Cuvee

Tender boneless duck roasted with Granny Smith apples, onions, and celery served atop handmade winter squash gnocchi finished with deglazed pan sauce.

2007 Walla Walla Vintners Merlot

Creamy spring asparagus and tarragon soup served with a housemade rosemary cracker.

2007 McCrea Marsanne

Succulent pieces of cold water lobster tail served over mixed greens garnished with cucumbers and avocado dressed with a creamy lime cilantro vinaigrette.

Intermezzo

2007 Walla Walla Vintners Sangiovese

Lemon herb encrusted filet of Orange Roughy and served with a sauce meuniére.

2007 Walla Walla Vintners Cabernet Franc

Cannoli-shaped ginger baskets drizzled with white chocolate, rolled in almonds and filled with creamy ricotta, vanilla, and cinnamon.

Next wine maker’s dinner:

May 17, 2010 – Maryhill Winery

Tango Tapas is now open ~ weather permitting!

Cheese board – A selection of Spanish cheeses – our whim. 12

Olives and Almonds 4

Fresh Cod Tapa – Seasoned cod, Manchego cheese, carmelized onions over a bed of saffron rice. 5

Suffed Mushroom Caps – Sauteed caps stuffed with fresh spinach, shrimp, crab, and garlic, baked in a creamy Americane sauce served with baguettes. 7

Ceviche – Scallops and shrimp in citrus with scallions and fresh cilantro. 8

Lasagna del Dia – Fresh daily with an assortment of vegetables and cheeses – Cherly’s whim. Served with house salad. 10

Brie and Prosciutto Panini – Fresh basil, brie, and prosciutto, in house made Focaccia bread. Served with fig compote. 6

Smashed Meatball Panini – Our chicken Italian sausage and beef meatballs, mozzorella, caramelized onions and fresh spinach in Focaccia bread. Served with spicy marinara. 6

]]> http://coeurdalenewinecellar.com/tapas-menus/feed/ 0 http://coeurdalenewinecellar.com/italian-menu/ http://coeurdalenewinecellar.com/italian-menu/#comments Tue, 28 Jul 2009 03:54:04 +0000 admin http://coeurdalenewinecellar.sitesires.com/?p=35 We have put together this Mediterranean menu for you after several trips to Italy and France to enjoy the food and wine. This is a three course meal, so choose one from each category. $18

PRIMI
Gnocchi Florentina – House-made potato gnocchi in a spinach cream sauce
Linguini Con Puttanesca – Spicy red sauce with olives and capers
Linguini Con Olio – Garlic, olive oil and red pepper flakes

SECONDI
Agnello Ossobuco -Lamb shank prepared in the northern Italian style; slowly roasted in a hunters sauce of savory tomatoes and garlic. Served with garlic parmesan mashers.
Pollo Sicilian – Chicken breast stuffed with chevre’ artichoke hearts, sun-dried tomatoes, roasted garlic, olives and caramelized onions. Baked and topped with a
sun-dried tomato cream sauce. Served with potatoes del’ giorno.
Sausage Peperonata’ House-made spicy chicken Italian sausages with a mushroom, pepper and garlicky hunters sauce with garlic parmesan mashers.
Bistecca – Marinated flank steak pan-grilled and topped with a mushroom Balsamic demi-glaze. Served with potatoes del’ giorno.
Bouillabaisse – From Marseilles, a seafood stew with saffron, fresh catch, clams and mussels and is accompanied by rouille’ and garlic croutons.

CHOICE OF ONE
Insalata’ – creamy garlic caesar or balsamic vinaigrette
Formaggio – assorted cheeses with apple slices and candied walnuts
Dolce’ - dessert from the tray

Featured Italian Wines

2006 Azieda Vitivinicola ‘Insolia’ (Italian white varietal) Sicilia 24.00
2003 Mauro Barbero “Morè” Barbera—Cabernet Sauvignon Piedmont 28.00
2003 Castello d’Albola Chianti Classico 40.00
2004 Lucente – Super Tuscan 40.00
2005 Le Serre Nouve “dell Ornellaia” Sangiovese – Cab Sauv. – Merlot Tuscany 84.00
2000 Tre Donne Babaresco Piedmonte 70.00
2001 Tommasi Amarone Della Valpolicella Veneto ½ Bottle —–375 ML 39.00

Most Europeans are astounded with our “Risk Labels.” Shouldn’t everyone know that already? So here is one from our health department, to be added to the menu.
“Consuming raw or undercooked meats, poultry, seafood, or eggs may increase your risk of food-borne illness, especially if you have certain medical conditions.”

SHRIMP PIZZA

Prepared with shrimp, roma tomatoes, red onions, and parmesan cheese with rouille sauce. 11

CELLAR SAUSAGE PIZZA

Prepared with house made chicken Italian sausage, green pepper, mushrooms, mozzarella and spicy puttanesca. 11

 MEDITERRANEAN PIZZA

Pesto sauce, artichoke hearts, olives, roma tomatoes, roasted garlic, red onion, mushrooms, Parmesan and feta cheese. 9 Add roasted chicken. 11

 BAKED BRIE

Creamy Brie cheese in a house baked honey sweetened bread round with granny smith apple slices. 7

ESCARGOT

Baked in mushroom caps with garlic pesto butter.

Served with rosemary fennel baguette. 8

 CALAMARI ALA PORTUGAL

Calamari and shrimp sautéed in roasted piquillo pepper dipping sauce. 8

PETITE SALMON CAKES

Flavorful cakes of seasoned salmon, lightly breaded in panko, baked and served with roasted re pepper sauce and rouille. Order of four – 5 Platter of eight – 9

WINE CELLAR SALADS

CEASAR SALAD

Topped with roma tomatoes, red onions, and capers. 8

With roasted chicken. 11

With smoked salmon. 12

SWEET ROASTED GARLIC VINAIGRETTE

Spring greens tossed with roasted beets, pine nuts, and Gorgonzola cheese. 9

With grilled steak. 12

Collectors Red: 2005 Chimney Rock ‘Stagecoach’ Cabernet Sauvignon 54.00 Part of the Terlato Family group of wines, Chimney Rock lies in the beautiful Napa Valley Stags Leap district. Barely a mile wide and three miles long, the Stags Leap AVA holds 1350 acres of vineyards. In 1987, Doug Fletcher was hired as winemaker, and shortly thereafter, encountered any winemaker’s worst nightmare. The phylloxera epidemic called for replanting of the entire estate. Doug saw this as an opportunity. Replanting with Bordeaux varietals and implementing a singular trellising technique has proven to be an expert move. 90 points from Wine Spectator, this Cabernet Sauvignon blended with a bit of Merlot is dark, rich and inviting. Tasting Notes: Aromas of lavender, vanilla, dark fruits and toffee melt into an integrated, lovely jumble of huckleberry, cherry, raspberry and vanilla, finishing with lush round tannins.
Classic Red: 2006 K Vintners ‘Motor City Kitty’ Syrah 30.00 Charles Smith… Innovative, full of charisma and an incredibly skilled winekamer. Motor City Kitty…from the same vineyard as Heart, Skull and Old Bones (Stoneridge Vineyard)- fantastic Syrah. Located at the base of the Blue Mountains in Walla Walla, “K” is the new kid on the block. However, with Charles, adept as he is at finding the best juice, these wines are loaded with character, flavor and spunk. Always endowed with a rock star label, I have it on good authority that Motor City Kitty is, in fact, an actual person. Alas, her real identity remains a mystery. Tasting Notes: Sweet vanilla and dark fruit aromas, piles of sweet spice, blueberry and raspberry in the mouth, velvet smooth finish with easy, friendly tannins. 95 cases produced.
Classic White: 2006 Lynmar ‘Russian River Valley’ Chardonnay 30.00 Lynmar Estate calls the Russian River Valley home, with acres of vineyards producing award winning Pinot Noir and Chardonnay. They practice sustainable and organic farming techniques, and considering what a challenge this can be, is always noteworthy. Their estate vineyard also borders on Laguna de Santa Rosa, which is a 250 mile watershed home to mammals, reptiles, migrating birds and native plants. Tasting notes: Pear, soft apples and warm, toasty aromas and flavors, creamy mouth feel coming together to a clean, crisp finish.

Select Red: 2006 Robert Karl Claret 19.00 From our very own physician winemaker in Spokane, we bring you the Robert Karl Claret. The winery is located in downtown Spokane, right on Pacific Street, for those of you who would like to visit. Claret is the English term for a Bordeaux style blend, the varietal composition of this wine being 40% Cabernet Sauvignon, 40% Merlot, 20% Cabernet Franc, 15% Petite Verdot and 5% Malbec. Aged in French and American Oak for 21 months. All the juice is now sourced entirely from the Horse Heaven Hills Appellation, specifically from the Gunselman Bench Estate vines, Andrew Horse Heaven Ranch, Phinney Hill and McKinley Springs. This is a great easy quaffer, delicious with food or alone. Tasting Notes: Aromas of dark luscious fruit, caramel, and toast. Flavors of chocolate covered cherry and toasted vanilla come together in a nicely balanced, medium bodied wine.

Select White: 2007 Villa Maria ‘Cellar Selection’ Sauvignon Blanc 18.00 Family owned New Zealand Winery, Villa Maria made the decision to introduce Stelvin screwcap closures across all ranges. Villa Maria was the first major wine company in the world to declare the winery a “cork free zone”, with all wines produced as of 2004 sealed with a screwcap. The vineyards that provide the fruit for this wine are situated in both the Awatere and Wairau Valleys of Marlborough. Tasting Notes: Lively and fresh, clean tropical aromas hit the nose with passion fruit, leechee nut, and limes dancing across the palate. My first thoughts while tasting…warm sun, hot sand, offshore breezes…sip, smile.

Premium: 2005 Boudreaux Reserve Cabernet 92.00

Rob Newsom has been making wine for over a decade, in a tucked away winery located just outside of Leavenworth. Longtime friend, Gary Figgins (Leonetti Cellars) and his son, Chris, nicknamed Rob “Boudreaux” several years ago – Boudreaux being that colorful Louisiana folklore character widely known for his keen sense of adventure and good humor. When the first wine was made in 1998 Chris immediately dubbed it
“The Cru Boudreaux”. Here is the technical data- straight from Rob. I couldn’t resist… “The first two Boudreaux Reserves (2003 and 2004) were made from all Champoux Vineyard fruit. The plan was to continue with this classic plan for our Reserve wine. In 2005 my friends at Leonetti Cellar offered me some gorgeous cab from their estate Loess Vineyard. Of course, it was wonderful fruit, beautifully low-cropped, and intense.I put it into very expensive wood, tight grain French and one barrel of hickory toasted Minnesota. The Champoux went into awesome French as well. Three years later the resulting blending of these two sources will knock your socks off. Can somebody bring me a great big candy bar? Deep, dark , smoky Bing cherries, tobacco, chocolate, Sophia Loren has a dream about Gulliver’s Travels and everybody lives happily ever after. Hugs and kisses. More adventurous than 2004 Reserve. Jackie O gets a wild hair, goes for the gold. Big fruit. Plenty of acid and fine tannin. A smoking volcano. Liquid sex in a bottle. Kraft caramels. Git you some of that.” There you have it, I could have never said it like that- and one more thing, 150 cases produced.

Collectors: 2007 Leonetti Merlot 78.00
It’s that time of year again folks. Nestled in the heart of the Walla Walla Valley, Leonetti was the first winery in this area, founded in 1977. Gary and Chris Figgins are the heart and soul of this world class production, started in small fashion in the Figgins’ basement. The facility is now a sight to behold, with hundreds of square feet of caves, and tunnels to get lost in. Outstanding dedication to detail results in some of the finest wine around. 97% Merlot, 3% Petite Verdot, sourced from Seven Hills, Loess, Mill Creek Upland and Pepper Bridge. Chris says, “2007 sticks in my mind as the perfect year. Totally unremarkable for its lack of extremes. It was simply idyllic. Finishing with a cool August meant the Merlots-which are always the first to harvest- came in with refreshing acid levels and overall perfect fruit chemistry” Tasting Notes: complex aromas of red fruits, violet, caramel, graham cracker and brambly fruits, with subtle flavors of chocolate and coffee, dust and sweet earth. 2389 cases produced.

Classic Red: 2006 Five Star Cabernet Sauvignon 30.00 A wine Spectator Winner of 90 Points, and you will soon taste why. Beautifully balanced and well crafted, Five Star is always a treat. Winemaker Matt Huse is a native to the Walla Walla Valley. After working construction, Matt decided that he didn’t want to “pound nails” for the rest of his life. With David Huse already making a small amount of wine, Matt entered the Enology and Viticulture Program in the Winter of 2001 with the first participating class. The 2002 vintage was his first as a winemaker. After graduating in 2003, he began his life dream and dedication to produce a “Five Star” quality wine.
Blend: 93% Cabernet Sauvignon, 4% Merlot, 2% Petit Verdot, 1% Cabernet Franc
Vineyard: 42% Les Collines, 27% Seven Hills, 17% Pepperbridge, 12% Heather Hill, 2% Frazier Bluffs. Cooperage: 50% European, 50% American, 60% New Oak . Tasting Notes: Dark cherry and leather notes come through on the nose. Concentrated cherry flavors combine with clove and pepper spice to create a velvety texture. Hints of vanilla intertwine the flavors together. The finish shows off beautiful structure and balance.

Classic White: 2006 Sanford Chardonnay 20.00 Sanford has been making wine since the early 70’s and is in fact, the founding winery in the Santa Barbara Wine Country. The artwork of Sebastian Titus has been featured on the bottles of Sanford wine varietals since 1981. Each label depicts a wildflower that blossoms, in its season, in the Santa Rita Hills. Sanford is owned by the Terlato’s who also oversee and produce Rutherford Hill, Chimney Rock, Alderbrook and their namesake label Terlato Family Vineyards. The 2006 Santa Barbara County Chardonnay comes from four distinct vineyards. The estate vineyard, La Rinconada, provides the majority of fruit, while Bien Nacido, Sanford and Benedict, and El Camino add to the complexity of this fruit forward, but complex wine. Tasting Notes: This barrel fermented, 100% Malolactic fermentation Chardonnay shows all of the exotic tropical fruit that Santa Barbara is renowned for, along with elegant citrus and minerality from the Santa Rita Hills. Creamy texture, rich and full bodied with balanced acidity makes this a nice wine to keep around.

Select Red: 2006 Rodney Strong ‘Knotty Vines” Zinfandel 15.00 Zinfandel vines have been thriving in Sonoma County for the last three centuries. When Rod Strong first acquired bench land acreage on the west side of the Russian River, he wisely chose to leave untouched the 15 acres of old, gnarled zinfandel vines that had been growing there since 1904.… Winemaker Rick Sayre has blended 99% Zinfandel, 1% Petite Sirah Sonoma County (17% Russian River Valley, 83% Alexander Valley) in a delightful wine rich with the depth and character of ancient vines. Winemaker’s Notes: Fresh, bright berry fruit from our heritage Russian River vineyard combined with the ripe peppery jamminess from our Alexander Valley vineyards make for wonderful diversity of flavor showcasing the best that zinfandel can offer in one wine. Aging for 10 months in primarily American oak enhances the zinfandel’s inherent spicy qualities, while the ebullient fruit of this medium rich wine suggests enjoyment over the next 2 to 4 years.

Select White: 2006 Rodney Strong “Chalk Hill” Chardonnay 15.00

In 1965, founder Rod Strong was the first to plant chardonnay in what would later be recognized as the Chalk Hill American Viticulture Area (AVA), established officially in 1983. He recognized the region as distinct from the rest of Russian River Valley for its unique chalky white soils, which impart a subtle mineral character to wines grown there. Barrel fermentation for 9 months in new and seasoned French oak. Tasting Notes: Toasty vanilla and spice complexities, we regularly stirred the “lees” in barrel, which gives a certain fullness and creamy texture on the palate. Encouraging malolactic fermentation added additional character, and in the glass the wine is both creamy and crisp, with abundant fruit character, mineral, and toasty oak flavors.