Wine Pairing Dinner
Caxambas Dining Room
March 27th, 2013
$65 Plus tax and Gratuity
Join us on a delightful epicurean journey, on which you will discover, experience, and indulge in a multitude of fine wines and gourmet food. Our Chef will artfully craft for you a multi-stage tasting menu focused on engaging all of your senses.
With the finest detail and quality, he will select the season’s* freshest and best paired ingredients to create a richly satisfying meal. Working in concert with our sommelier, you will partake in a series of wines best suited to accent the food.
Amuse Bouche
Kona Kampachi…Shaved Red Chilis...Blood Orange...Smoked Hawaiian Sea Salt
(Unfiltered Chilled Sake)
First Course
Compostion of Early Beets…Candy Stripes...Golds...Red...Pistachio Oil
(White Zinfadel)
Second Course
Quail Twice...Brioche Pudding...House Cured Pork Belly Plaquette...Sunny Side Up Egg
(Pinot Grigio)
Intermezzo
Fruits of Florida...Honey Bell Tangerines...Strawberry Infused Prosecco
Entree
"Splitting Hares"…English Spring Peas...Purple Carrots...Foraged Mushrooms...Celery Sprouts
(Bordeaux)
Sweet Experience
Frozen...Foam...Crunch
(Ice Wine)
Executive Chef - David Robbins
Sous Chef - Cody Wiggen
*The menu may vary and will be subject to change due to seasonal availabilities*
Wine Pairing Dinner
February 5th 2014
Caxambas Dining Room
$69 ++ per person
Join us on a delightful epicurean journey, on which you will discover, experience, and indulge in a multitude of fine wines and gourmet food. Our Chef will artfully craft a multi-stage tasting menu focused on engaging all of your senses.
With the finest detail and quality, he will select the season’sfreshest and best paired ingredients to create a richly satisfying culinary sensation. Working in concert with our sommelier, you will partake in a series of wines best suited to accent your meal.
*Our proposed menu*
Amuse Bouche - “Tantalizing”
Blue Crab Chawan Mushi…Kimchee Micro Salad…Kombu Dashi Gelee
First - “The Farmer’s Field”
Petite Herb Medley…Dry Aged Prime Beef Carpaccio…Rasped Black Truffles…Edible Petals
Second - “From the Sea”
Braised Octopus ala Plancha…Smoked New Potatoes...Toasted Chili Guajillo…Mustard Greens
Intermezzo
Chilled Rambutan
Entrée - “Savory Satisfaction”
American Bison Tenderloin…Foraged Mushrooms...Blue Corn Polenta…Syrah Demi Glace
Dessert- “Sweet Tooth Innovation”
Jurgielewicz Farms DuckEgg Frozen Custard…House Made Maple Bacon Infusion...Griddled Pan Perdue…Brasillian Pink Peppercorns
Executive Chef - David Robbins
*The menu may vary and will be subject to change due to seasonal availabilities*
Copyright 2013. David Robbins. All rights reserved.
SAMPLE MENUS
Members’ Ala Carte Night
Members’ Night
Tuesday, February 2nd 2012
$29 per person (plus tax & gratuity)
Caxambas Dining Room
Soup
Tomato Basil Bisque
White Bean and Ham
Salads
Classic Caesar
Ciabatta Crisp…Caesar Dressing
Shaved Carrots and Feta
Toasted Almonds…Golden Raisins…Curry Vinaigrette
Organic Baby Lettuces
English Cucumbers…Cherry Tomatoes…Balsamic Vinaigrette
Entree
Aged Colorado Beef Tenderloin
Classic Whipped Potatoes…Seasonal Vegetables…Pinot Noir Demi Glace
Blackened Corvina
Jasmine Pilaf… Seasonal Vegetables…Mango Chutney
Hibachi Grilled 10 oz. Lollipop Pork Chop
Wasabi Whipped Potatoes…Baby Bok Choy…Ginger Soy Glace
Duck Confit Tart
Creamed Cauliflower…Green Apples…Chevre…Sour Cherry Gastrique
*Chesapeake Jumbo Lump Crab Cake*
Lemon Scented Risotto…Asparagus Tips…Saffron Buerre Blanc
**Please Supplement $12**
Dessert
Chilled Red Wine Poached Pears
Cinnamon...Anise...Cabernet...House Made Ice Cream
Belgian Chocolate Pot de Crème
Dark Chocolate Tuille...Tahitian Vanilla
Taste of Caxambas
Lemon Meringue…Raspberry Cheesecake…Chocolate Crème Brulee…Hazelnut Mousse…Espresso Lady Fingers
Executive Chef-David Robbins ~ Pastry Chef-Carolina Garcia
Due to State Regulation the Following Statement Must Be Noted: “Consuming Raw or Uncooked Meats, Poultry, Seafood, Shellfish or Eggs May Increase Your Risk of Food Borne Illness”
Fiddler's Creek Traditional Christmas Brunch
Caxambas - 11am to 3pm
Wednesday, December 25th 2013
$55 ++ per person
Winter Soup
Roasted Butternut Squash & Walnut Bisque
Tossed Salad Action Station
Baby Spinach…Spiced Walnuts…Dried Cranberries…Granny Smith Apple Vinaigrette
Organically Grain Salad…Quinoa...Arugula…Cucumbers…Feta Cheese…Sour Orange
Traditional Caesar…Romaine Hearts...Shaved Parmesan…Olive Oil
Composed Salads
Roasted Baby Beets…Goat Cheese…Cracked Pepper…Sherry Vinaigrette
Fresh Mozzarella & Tomatoes…Basil…Extra Virgin Olive Oil...Sea Salt
Chilled Vegetable Antipasti…Balsamic Reduction…Herb Emulsion
Chilled Savory Bites
Soppressata…Proscuitto…Genoa Salami...House Made Braseaola
Selection of Marinated Olives…Cornichons
Dijon and Grain Mustard…Grilled Breads
In House Smoked & Cured Fish Selection
Smoked Scottish Salmon...House Smoked Trout....Tarragon Cured Salmon
Crème Fraiche…Caper Berries…Chopped Red Onions…Sour Cream…Hardboiled Eggs
Assorted American & International Cheese Selection
Dried Fruits…Nuts…Grapes....Carr’s Crackers…Grissini
Chilled Seafood Presented on Ice Carving
Jumbo Poached Shrimp…Oyster Shooters
Horseradish Cocktail Sauce…Mustard Sauce…Limes & Lemons
Breakfast Fare
Fresh Sliced Seasonal Fruit Display
Assorted Breakfast Pastries & Sweet Breads
Whole Wheat & White Toast...Fruit Preserves & Whipped Butter
Dutch Baby Pancakes...Lemons...Powdered Sugar
Omelets Made to Order
Tomatoes…Onions…Bell Peppers…Ham…Mushrooms…Cheese
Egg White & Egg Beaters Available
Apple Wood Smoked Bacon…Berkshire Pork Breakfast Sausages
Christmas Classic Entrees
Sage Roasted Turkey…Giblet Gravy…Cranberry Citrus Compote
Thyme Marinated Prime Rib…Au Jus…Horseradish Cream
Clove Scented Holiday Ham...Spiced Rum-Pineapple Glace
Cinnamon & Espresso Rubbed Leg of Lamb…Rosemary Jus
Pan Seared Atlantic Salmon…Roasted Tomato-Caper Relish
Mint Jelly...Mustards
Traditional Accompaniments
Southern Style Sweet Potato Brulee…House Made Marshmallow Fluff
Creamy Whipped Idaho Potatoes
Mom's Traditional Stuffing
Sauteed Haricot Verts & Roasted Spaghetti Squash
Fresh Baked Dinner Rolls & Butter
Holiday Favorite Desserts
Ginger Bread Cookies...Bourbon Pecan Pie…Chocolate Fondue…Warm English Bread Pudding
And Many More Traditional Christmas Favorites
Executive Chef - David Robbins