Archive for the 'The Colonial Wine Bar' Category

The Colonial Wine Bar

We decided a return visit to The Colonial Wine Bar was in order! We got there as soon as it opened. The room is truly lovely.

The bar area

A cozy nook at the far side of the room – a perfect place for a large party and overstuffed chairs by the wine storage area for those who want to be treated like a king or queen!

Amuse bouche of chilled sweet corn soup with butter poached crab, crunchy bacon bits on top

Deviled eggs with pickled jalapeños, smoked paprika, crispy bacon and greens. Unlike most deviled eggs these were not halved but 3/4’s of an egg. The yolk had been mashed with heavy cream and pickled jalapeño. The egg was topped by the bacon and greens.

Dungeness crab crostini with melted fontina cheese topped with watercress and baby flowers

Lamb Meatballs in a Mediterranean sauce, purslane.  The sauce was a take on hollandaise without butter – egg, heavy cream, lemon, salt and pepper. It was topped by shaved feta cheese.

Heirloom tomato salad with burrata cheese, sherry vinaigrette balsamic gastrique, basil – just a summer delight

Grilled summer vegetables with fire roasted corn, zucchini, haricot vert, bacon and heirloom tomato jus

Cavatappi Bolognese Ragu, parmesan cheese

Fried chicken “Po Boy” with harissa aoli, house pickles, romaine lettuce, brioche bun

The fried chicken up close – they were to die for!

I know I am prejudiced about The Colonial Wine Bar but I really think it should be a must try.

The Colonial Wine Bar

The Colonial Wine bar has just opened. I obviously can’t be unbiased as my son is one of the partners. But we did go Saturday night and at least I can post a photo essay to give you an idea of the food. The ambiance is wonderful.

Website here:

http://www.colonialwinebar.com/

Dungeness crab crostini with fontina cheese, baby greens

Flatbread topped with Eggplant, Bucherone cheese, mushrooms, arugula, olive and pine nut tapenade

Baja California mussels with fideos pasta, white beans, chipotle sauce

Lamb keftedes (meatballs), avgolemono sauce and purslane

Little gems lettuce, shaved radishes and pickled shallots served with creamy feta and black pepper dressing

We devoured the deviled eggs before taking a picture so only one left – Deviled eggs with pickled jalapeños, smoked paprika, crispy bacon and greens

Burrata, grilled peaches and spiced pecans

Pan-roasted bone-in Mary’s chicken breast with sweet corn polenta and grilled asparagus

Lamb burger with harissa aioli and herbed frites

Do go and let David do a special pairing for you.


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