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John Doe
June 13, 2019 | John Doe

Get Your Summer Started Out Right!

Summer Promo!

Hot Summer days spent poolside or warm nights by the campfire. Why not enjoy them with a glass of wine in hand?

RAPP RANCH 2015 Chardonnay $40 per bottle

2015 Chardonnay
$40 per bottle


Golden straw in color with a bouquet of white peach, lychee, and sweet leather. Lingering aromas of dried apricot and honeysuckle invite you to take a sip. The palate is clean yet full with flavors of blood orange, pear, kiwi and creme caramel. Finishing with notes of big and juicy stone fruits, lightly toasted oak, and maple butter that linger on the tongue.

SHADYROOK ESTATE 2015 Platine Blanc $35 per bottle

2015 Platine Blanc
$35 per bottle


Beautifully pale straw in color, the aromas of lychee, meringue, and key lime entice your senses, with secondary aromas of pear, mandarin, honey and malt that leave you eager to take a sip. Bright and viscous on the front palate, notes of Meyer lemon and apricot glide across the tongue leaving you with a long, clean finish.


The Perfect Pairing

with chiogga beet puree

By Chef Carlo Cavallo
Serves 4

3/4 cup of Orange Juice
Juice  & Zest of 2 limes
8 Jumbo prawns (size 13/15), Poached in water till medium rare
4 oz of micro greens
2 grapefruit, peeled and segmented
1 box of heirloom toybox tomatoes (sliced lengthwise into 4)
1 english cucumber, diced in ¼ inch cubes
¼  cup Muscat wine vinegar
¾   cup of extra virgin olive oil
1 Peeled Chiogga beet, roasted in oven till cooked through
1 bunch of chives, thinly sliced
1 watermelon radish, thinly sliced on a bias
Salt & Pepper

For the Shrimp Ceviche
In a small bowl, place Orange Juice, lime juice, lime zest, a pinch of Salt & Pepper and mix. Add the poached shrimp and place in a refrigerator covered for at least 4 hours

For the dressing
In a mixing bowl, add the  chives, and Muscat vinegar. Slowly whisk in the Extra virgin olive oil to create an infusion dressing, salt & pepper to taste.

For the Beet Puree
Cut the Chiogga beet into six pieces, place in a blender with  ¼ cup of dressing…puree till smooth

Assemble the Salad
Place a tablespoon of the beet puree on a plate and spread. 
In a small bowl add tomato, grapefruit segments, and cucumbers and mix in the remaining dressing.  Using a 3 inch ring mold, place ¼ of this mixture in the mold and press…remove an excess dressing.  Place 2 marinated prawns on the side and garnish with microgreens and a watermelon radish


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