The Vintage House Restaurant is excited to announce it’s new menu to debut on Wednesday, February 3, 2011. The menu will focus on the basic ideals of Vineyard Cuisine utilizing local produce, Texas raised products and of course, our wines in every item.
Chef Dwight also has a couple of items that showcase his own New Orleans style. Here is a preview of what you can expect!
Fried Green Tomato Napoleon
Cornmeal fried green tomatoes, layered with a homemade Pinot Grigio remoulade sauce on a bed of baby spinach drizzled with a balsamic reduction.
Potato and Vegetable Pierogi
A classic traditional polish dish in honor of Karen Bonarrigo’s family heritage, a small white dumpling served in a light Chardonnay vegetable broth.
Pan Seared Crawfish Cake
Topped with a crawfish Chardonnay crawfish sauce, and parmesan cheese.
Sesame Seared YellowFin Tuna Salad
Baby greens, shaved red onions, diced tomatoes, crumbled goat cheese and sliced tuna tossed in a honey ginger soy Ivory port dressing, garnished with a fried wonton nest.
Cornmeal Crusted Texas Redfish
Chef Dwight’s signature dish!
Crispy, pan seared redfish served on a pool of roasted corn and smoked andouille Riesling macque choux.
Twenty Two Dollars
Recommended with Merrill’s Vineyard Riesling or Private Reserve Merlot
Pan Seared Beef Bavarian Rouladen
One of Merrill Bonarrigo’s family favorites.
A slice of top round of beef spread with Messina Hof mustard, bacon, chopped onions, sliced pickle and rolled. Served with mashed potatoes, sauerkraut and a Cabernet Franc Mushroom Sauce
Messina Hof Grilled Pork Chop
Bone in double cut pork chop topped with a roasted garlic Tawny Port reduction, served with lyonnaise sweet potatoes, baby spinach relish and parmesan cheese
Classic Shrimp Creole
Blend of herbs, shrimp, and vegetables smothered in a Chardonnay tomato sauce topped with steamed white rice and garnished with cornmeal fried shrimp.
Come out to The Vintage House Restaurant
and taste some of these new delicious menu items –
make your reservations today, call 979-778-9463 ext. 238