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The Saltwater Grille Newsletter

January/February 2008

SWG Salad

Patrons,

 

Burrrrrrrrrrr!  Ok so am I the only one counting the days until summer? or at least warm weather?  Nonetheless business in December was incredible, and NYE was a very special evening, great food, delicious deserts, and a lively crowd dancing until the wee hours of the morning.  Although it may be cold out we are still working, cooking, planning, so hurry on down and see whats going on. Short and Sweet.

All of our best to you and yours in the new year.

 

Sincerely,

 


Donald Garamella

 

The SWG Chocolate & Wine Tasting Event

Tuesday February 5th 6:30-8:30

$25.00

 

In preparation for the upcoming St Valentines Day we have decided to organize a casual, strolling, desert/wine tasting where you can taste some of Pastry Chef Sarah Meyers delicious chocolate delicaces and have them paired with some of our favorite wines.

 

 

The Chocolate & Wine

Tasting Event

 

CHOCOLATE  PASSION

        Made with a crunchy hazelnut milk chocolate layer, vanilla ladyfinger cake, passion fruit mousse and covered in dark chocolate ganache.

 The slightly acidic passion fruit complements the rich hazelnut and milk chocolate beautifully.

 

Wine paring - tbd

 

CHOCOLATE  MANGO  BON-BON

A bittersweet chocolate cup filled with mango cream and topped by a gelified mango coulis. The sweet mango cream and tart coulis contrast the crunchy bittersweet chocolate.

 

Wine Paring - tbd

 

DARK  CHOCOLATE  PEPPER  CAKE

Made with a strong chocolate and pepper sauce, the surprise comes

halfway through eating, heat. Hot enough to get your attention but not overpower the chocolate. This cake is fun to eat!

 

Wine paring -tbd

 

COCONUT  LIME  BON-BON

A white chocolate cup filled with a smooth lime ganache and topped with crunchy toasted coconut. The tropical islands in one bite.

 

Wine Paring - tbd

 

CHOCOLATE  RASPBERRY  "STACK"

A shortbread topped with a soft ganache with fresh raspberries and served

in a pool of red fruit consommé.

 

Wine Paring - tbd

 

 

 

 

 

 

Aphrodisiac Valentine's Day Dinner Menu

$65.00

Amuse Bouche

 

First course

Choice of:

Baked oysters with tomato parmesan veloute

Spiced roasted apple and butternut squash bisque with honey drizzle

Pomegranate baby spinach salad with goat cheese and candied pine nut tuile

Tuna tasting plate, Tuna tartar with pomblanos and tequila. Tuna seared rare 'niciose style'

Second course

Choice of:

Grilled Florida Pompano encrusted with sunflower 'dust' with chilipapaya relish and crispy oysters

Filet encrusted with coco-nibb and peppercorns served with bittersweet chocolate Xocopili sauce

10 spiced rubbed chicken with two potato puree and roasted garlic saffron au jus

Orange mustard glazed duck breast with wheat berry pilaf, orange cilantro essence

Fresh three cheese ravioli winter truffles and Parmesan broth

Third course:

Choice of:

 

Warm chocolate molten cake, Dulce de leche gelato and house made espresso truffles

Heart shaped Macaroon filled with honey moussaline and fresh strawberries served with Tahitian vanilla anglaise

Trio of Sorbets (Coconut, raspberry, passion fruit)

 

Executive Chef Jason Milanese            Executive Sous Chef Craig Leonard

Executive Pastry Chef Sarah Meyer

 

Brunch will get a facelift

Starting Sunday March 2nd 2008 we will be making a change in the format of our brunch.  We will be offering a brunch buffet every Sunday 11:30am -3:30pm

~Fine Imported and Domestic Cheese Display~

With baguettes and crackers

 

~Smoked Salmon Display~

With bagels, herb cream cheese, pickled onions, capers and chopped egg

 

~Crisp Vegetable Crudités Display~

With blue cheese dressing for dipping

 

~Chef's Selection of Fine Roasts~

Carved to order

 

~Fresh Omelets with a Variety of Fillings~

Prepared to order

 

~Hot Breakfast Buffet~

Featuring eggs benedict, vegetable frittata, apple wood smoked bacon, chicken apple sausage, hash browns, french toast and pancakes

 

~Weekly Meat and Fish special entrée~

 

~Selection of Fresh Teabreads, Pastries, & Scones~

With homemade seasonal fruit jams

 

~Montage of Seasonal Fresh Fruit Display~

With granola and yogurt parfait

 

~Assortment of Sweets from our Pastry Chef~

Tartlettes, cookies and brownies

 

~Iced Breakfast Juices~

~Freshly Brewed Coffee & Tea Service~

 

$35.00 Adults

$21.50 under Ten

Complimentary Under Five

Prices subject to Beverage, Service Charge and Sales Tax