Within the last 8 months, they have created, tested and launched 15 new menu items with another 10 coming out soon. They are working hard to change the public's notion of the Brand by revitalizing their menu across the 50 locations across the country.
We were treated to a 6 course tasting menu complete with wine pairing provided by Constellation Brands and presented by Dave Grant (@sommdavidgrant).
It was an all seafood menu which is light and refreshing, perfect as summer menu items.
Crispy Quinoa Shrimp
~ Chimmi churri aioli and vegetable slaw
paired w/ The People's Wine Pinot Gris
The shrimp was quoted with raw quinoa and fried, never had quinoa that way and it resulted in great contrast of texture with the shrimp. And somehow, it wasn't oily at all which made it very airy and perfect with the spicy and garlicky chimmi churri.
Panko Blue Crab Cakes
~ Fennel and Arugula salad, chipotle aioli
paired w/ Kim Crawford's Unoaked Chardonnay
This was made with 100% crab with no filler which you don't find in a lot of places. But I find it a tiny bit heavy on the black pepper and it was a bit much with the spicy chipotle aioli.
Spicy Thai Basil Stirfry
~ Rice Noodles, shrimp and coconut milk
This was my fave wine pairing so far, it has a very intense aroma, crisp and well balanced white which was perfect with the spicy stirfry. It says spicy but the previous 2 dishes was actually spicier than this one. Although I like the flavor here, I find the noodle a tiny bit overcook/too soft and it was broken into really small pieces.
Grilled Japanese Tuna Tataki
~ Asparagus and fennel slaw, mandarin dressing
This was my favorite dish of the night, love the coarse salt on top and it had a slightly smokey flavor from the searing. And love how it was paired with a Pinot Noir, a lighter body red.
"Surf and Turf"
~ A duo of grilled flat iron and lobster fricassee
paired w/ Dreaming Tree 2010 Cabernet Sauvignon
I was surprised at how well cook the flat iron steak was given how thin it was, perfect moist medium rare. And love the surf part wasn't just the lobster sitting on top but it came with a intense lobster sauce and lobster hash
Avocado and Lime Tart
~ Brown sugar Chantilly
paired w/ Inniskillin 2008 Vidal Icewine
Sound like a weird combination but I love how it's not too sweet and had such a creamy smooth texture. Even with this huge portion, I had no problem finishing it.