COME DINE WITH US!
WELCOME TO THE PRIVATE DINING EXPERIENCE.
Together we (Mikaela and Molly) create a local and seasonal four-course menu every two weeks, served in our home to the first 12 guests that reserve.
Pricing will vary week to week according to what is available and what inspires us, though typically a four course meal will cost between $30-40. We encourage guests to bring their own wine and beer. Suggestions for harmonious wine pairings will often be provided with the menu in advance, and can be purchased at Putnam Wine Shop on Broadway in Saratoga.
As this blog develops, we hope to provide readers with photos from our dinners, previous menus, websites that interest us, foodie news, books we're reading and other food related information.
For reservations or further information, contact us at:
See what we're all about in these articles published by The Saratogian and Skidmore News:
Week Five Menu: Saturday, November 14, 2009. 8pm.
- almond crusted pumpkin marshmallow. melted manchego bar. spiced fig cake.
- warm brussel sprouts. spanish chorizo. jerusalem artichoke julienne. mustard cider vinaigrette. shaved pecorino romano.
- braised pork belly. peanut butter dulce de leche. tomato confit bread pudding.
- sweet potato donut. saffron infused cream. maple black pepper ice cream.
- foie gras crème brulee. black pepper shortbread. truffle sabayon.
- parsnip ginger soup. shredded duck confit. parmesan pine nut gelato.
- prosciutto wrapped quail. butternut squash pain perdu. caramelized brown butter fennel.
- madagascar vanilla pecan risotto. apple raisin latke. caramel lace.
- A bouquet of red berry, cherry and plum, followed by hints of toasty oak. On the palate there are notes of sweet spice, thyme and rosemary riding on a ripe raspberry base. The acid and tannin profile keep things smoothly balanced.
- A full bodied and spicy wine, with a complex bouquet that is full of character. Lush and round, with a gentle sweetness framing its honey, floral and spice flavors. Finishes drier than it begins, picking up a citrus peel accent.
- Full bodied wine with honeysuckle and rose petals in the bouquet. Rich and smooth with beautifully balanced sugar and acid given extra interest by a touch of honeyed botrytis.
- buckwheat blini tower. fresh figs. prosciutto di parma. walnut crema.
- wild mushroom tartar. poached quail egg. maple pancetta vinaigrette. shaved manchego.
- merlot braised short ribs. crisp rosemary polenta square. sauteed local kale.
- bittersweet chocolate budino cake. extra virgin olive oil. flakey sea salt. chili spiced hazelnuts.
- Reassuring structural framework, filed in with spicy, ripe, engaging fruit with a whiff of warm minerals about it. -JR
- This is a wonderful quaffing wine in the heat of summer, with fresh, fruity notes - like Sancerre but at a more reasonable price point.
- Made from 100% Jacquére, it is a bit like Sauvignon Blanc without the aggressive grassiness- it's more peachy in character with slight viscosity.
- warm parmesan flan. garlic confit. truffled purple pommes soufflées.
- local beet carpaccio. orange flower crème fraiche. pistachios. spicy arugula.
- pan seared sea scallops. cauliflower almond purée and local carrot jus. pomegranate seeds.
- swiss gourmet apple crostata. rosemary cheddar crust. homemade browned butter sage ice cream.
Recommended Wine Pairings--can be purchased at Putnam Wine Shop, on Broadway in Saratoga:
Camille Cayran, "Secret de Campagne." 2008. $9.26
- Soft and gentle strawberry and Kirsch aromas, easy on the palate with bright acidity.
- Light bodied with a smooth finish. Aromas of blackberry and blackcurrant and spicy notes.
Domaine de Coussergues, Sauvignon Blanc. $10.93
- Light bodied and high acidity. Notes of melony fruit, citrus and dried herbs.
- Slighty fuller bodied, with notes of lemon lime and grapefruit. Suitable for the mellow flavors of seafood.
Botter, Verduzo Prosecco. $12.16
- A light and refreshing sparkling wine with fruity notes of peach and pear.
email email@example.com or firstname.lastname@example.org or call 845.532.6088 for reservations.
Don't forget to BYOB if you wish. Due to the local and seasonal nature of our cooking, the menu is subject to small changes. See you Saturday.
- 44 clove roasted garlic soup. crispy shallots and parmesan tuile.
- grilled local peaches over kilpatrick farms mixed greens. herbed goat cheese and balsamic drizzle.
- seared five-spiced local duck breast. montgomery orchards tomato apple rosemary jam. browned butter acorn squash puree.
- homemade candied bacon ice cream with hot apple cider donut.