Villa Maria Wines at Arte Cafe

Tuesday, September 25, 2018

Another sold out dinner at Arte Cafe.  Food has improved here quite a bit  .Villa Maria wine is from New Zealand and Helen Morrison the winemaker was hosting,  They did give away 3 bottles for door prizes which is something that Richard insists on for his customers. 

Started out with a reception outside in the patio area.  They served Octopus Ceviche and Grilled New Zealand mussels with a garlic, shallot butter.  Both items were good. The octopus was tender and the the mussels had very good flavor. Not quite as good as the Price Edward Island mussels at the Playground but this was a New Zealand wine dinner so I guess it is best to have their mussels also  These tidbits were served with a 2017 Sparkling Sauvignon Blanc.  Had a very "limey" taste to it. Was refreshing.

First course is a Home Smoked Scottish Salmon in a butter lettuce cup and an avocado aioli. Salmon had excellent flavor, moist and tender and I really got into that avocado aioli. The lettuce cup was decoration to me. I suppose I could have mixed the salmon with the lettuce for a faux salad but I felt that it was a waste of salmon.  Paired with a 2017 Cellar Selection Sauvignon Blanc. From the Marlborough, Hawkes Bay area.  I did like this sau blanc. It was not your typical New Zealand, overly grassy, over acidic and cat pee Sau Blanc.

Next we have a Stuffed Quail with Wild Rice Stuffing, Pinot reduction and a potato puree. The menu said broccoli puree but that is not what we got. I would had preferred a vegetable puree in lieu of potato which to me was bland.  Quail was nice. moist, good flavor and no buckshot. I remember cleaning quail and having to really search for the buckshot before cooking. One bite on a piece of metal and your teeth are gone.  A 2014 Taylors Pass, Marlborough, Pinot Noir was the wine selection. Hints of dark fruit, a little chocolate. This was my favorite wine of the night. I am partial to Pinots. 

Third course is a New Zealand (naturally) Lamb Chop. Three chop cut. with a Chimicuhuri Sauce and Tumeric roasted sweet potatoes and roasted cauliflower. Lamb was excellent, cooked perfectly for me, nice and red . The sauce was very good. I would not have thought to do a chimicuhimi sauce with lamb but it was perfect. The sweet potatoes had really good flavor with the Turmeric, another blending that I would never had thought of. Paired with a 2009 Private Bin Merlot- Cabernet Sauvignon. Nice wine, good structure, velvet in the mouth. Perfect with the lamb.

Dessert is a Fresh Berry parfait infused  with Frangelico Hazelnut liqueur. Strawberries and blueberries. Light after a heavy meal.

The bread served tonight was a Foccacia  which is a first. Normally it is plain dinner rolls.

Richard seemed to outdo himself on this dinner. Everyone was saying how he upped his game. Hope he keeps it going.