top of page

Culinary Corner, Week of December 11-16

Important Reminder-The dining room will be closed for lunch on December 19th for a private event. Takeout and the Hive Market will operate normally. Thank you in advance for your patience.

Hello! I hope everyone is enjoying this December in Colorado weather. It's beautiful out, even in the cold.

Filet Mignon with Lobster Tail

In the Hive Market this week, We are featuring Surf and Turf, a three ounce Filet Mignon paired with a five ounce lobster tail, clarified butter and red wine sauce. Check out the Grilled Chicken Breast topped with Marinated Tomatoes, the Lamb Pot Pie, Creamy Ham and Potato Casserole, and our warm entrée is Beef Bourgignion. I personally want to sample the Apple, Shallot and Bacon Tartlet, and the Brie Macaroni and Cheese is going to make some one very happy. We are getting rave reviews on Anna's Ice creams, and I'm looking at expanding the warm selection if we can find a way to hold things hot.

Thank you to all who attended and helped out with the Holiday Tour of Homes last week. We had a great party, and got help from a lot of staff who stayed to help out. We really do have a great team here at Vi, you can really tell at big events like this one. Special thanks to Angie and Hannah for all that they did for this party.

The appetizer this week is our House-Made Liver Paté, served with cornichons and French bread. Our paté is made with chicken livers, caramelized onions, lots of butter and red wine. It's a simple dish, my in-laws from the northeast would probably call it a "schmear" and that's fine since they gave me this one to begin with.

The cheese this week is a St André-a triple crème Brie served with sliced scallions and baguette. A triple crème is exactly what you would expect, a washed rind cheese with three times the butterfat. Yes, triple. This cheese has more fat in it than actual butter but oh man is it good. I won't tell your doctor if you don't. A good Chardonnay would really bring out the buttery flavor while not overwhelming it-- go for the Kendall Jackson. Seriously, for what we paid for this cheese I really hope you order it every day. It's also available in The Hive Market.

At Dinner, Try the Lemon-Baked Orange Roughy, topped with a fresh tomato and herb sauce, buttered peas and rice.

The Pistachio-Crusted Lamb sounds good, we roll the rack in crushed pistachios, roast and then carve it into chops to order. Served with red wine sauce and roasted potatoes this would be great with Zinfandel or even Cabernet Sauvignon.

We have-- by request-- Chicken Picatta this week. This is a chicken breast dredged in flour and sautéed, then topped with a sauce made from white wine, lemon, garlic and butter. We are serving this with steamed carrots and angel hair pasta, I recommend something acidic like a Sauvignon Blanc or even Pinot Grigio.

For a Vegetarian Option, try the Stuffed Peppers. We use Impossible meat and rice for a filling, stuff into green peppers and bake with marinara sauce. The Impossible meat is pretty tasty, and yes there will be plenty of extra sauce to go around.

For a pasta, I suggest the Grilled Chicken and Andouille Sausage in Penne tossed with a light Cajun Cream sauce. Yes, it's a little peppery. No, not too much.

For nightly specials, check out the Veal Osso Bucco topped with Gremoulata, the Calf Liver and Onions, the Seafood Bouillabaisse, the Double-Braised Beef Brisket, or the Pan-Seared Scallops with Crawfish Cream.

At lunch, there is Sliced Denver Steak, Barbecued Salmon wrapped in Bacon, Lobster Macaroni and Cheese, French Dip, Chicken Stir fry and of course the Hand- Carved Rack of Pork with House-made Applesauce.

129 views0 comments


Post: Blog2_Post
bottom of page