Cobtree Blog

New Chef’s Menu Starting July 5, 2011 at the Red Newt winery Bistro

Make reservations online or call 607-546-4100
Lunch Daily (Noon-4pm)
Dinner Wednesday-Sunday (5-9pm)

Chef’s Menu July 2011

Housemade spinach ravioli filled with blueberries, ricotta, parmesan,  basil and garlic in a creamy roasted garlic sauce, topped with chiffonade basil and parmesan
~Anthony Road Wine Company 2010 Dry Rosé~
Organic field green salad with feta, red onion, shaved fennel with cherry balsamic vinaigrette
~Red Newt Cellars 2008 Pinot Noir~
Poached sea bass in a tomato garlic scape broth over basmati and bamboo rice blend topped with tarragon creme fraiche
~Red Newt Cellars 2008 Curry Creek Vineyards Pinot Gris~
~Strawberry Circle Riesling sorbet~
Beef tenderloin with a cherry demi glace and caramelized bacon served with seasonal vegetable
~Red Newt Cellars 2007 Syrah~Cabernet Franc~
Blueberry Lemon Cheesecake
Chef’s Menu is available as a 5 course meal for the entire table ~60 per person
Wine pairings ~ Allow us to pair wines with each course  ~18 per person (“half glass”, four courses)
Select items may be ordered individually as small or large plates:  Ravioli ~11, Salad  ~8/11, Sea Bass ~19/29, Sorbet ~4.5, Beef ~20/32, Dessert ~8
Vegetarian, vegan, and gluten-free alternatives are usually available.  Please ask your server about options.

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