Fall Fare

October 10, 2016 No comments »
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Autumn is an incredible season for more reasons than colorful leaves. It is a season that invokes warmth, comfort and togetherness.When air chills and the nights arrive earlier, we reach for wool, pumpkins,deeper wines and fall foods. It may be warm in Temecula but we still have autumn fever, and it is most apparent at TheRestaurant at Ponte.

The tomatoes, corn and peppers of summer shined while they lasted and now have given way to squashes, dark leafy greens, and root veggies of all kinds. Our Chef and culinary team are preparing these treasures (many of which are grown right on property in our organic garden!) inways that will entice, amaze and completely satisfy.

From our grape wood-fired pizza oven comes our Verdepizza. For fall, classic basil pesto gives way to an amazing pecan arugula pesto. The pie is topped with roasted butternut squash, pancetta, purposeless sprouts, crab apples and ricotta cheese.  Pair with Tempranillo.

Verde Pizza pairs perfectly with Ponte Tempranillo

Choosing a dish from our maincourse list will not be an easy task. Carnivores and omnivores alike will definitely want to try the seared Lamb Chops. They are finished with a balsamic pomegranate glaze and served with saffron quinoa and sautéed blue lake green beans. Wonderful with Doppietta.

Lamb Chops are a wonderful match for rich Ponte Doppietta

Heart-healthy Salmon is prepared with a maple-mustard glaze and is served with roasted parsnip puree, swiss chard and leeks. A glass of Torrontesalongside is divine.

Maple-Mustard Glazed Salmon with a glass of crisp Ponte Torrontes…Bon Appetit!

Longtime fans of The Restaurant may shed tears of joy topee that the Bacon-Wrapped Meatloaf has remained on the autumn-inspired menu.Enough said. We recommend Super T with this favorite.

Pair hearty Bacon-Wrapped Meatloaf with smooth Ponte Super T

For those not in a meat mood, there is an unparalleled main dish of Beluga Black Lentils. They are served with roasted sweet potato,cheddar cauliflower, fried kalettes (a fairly new vegetable that tastes like kale and brussels sprouts), pine nuts and a date-pepper relish. Medium-bodied Angry Wife White is alovely pairing.

Black Lentils are best enjoyed with medium-bodied Ponte AngryWife White

Fall salads are a great way to experience the best of the season’s bounty in its purest sense. Ingredients are not cooked (or lightlycooked), and yet combined with just the right counterparts to make a delicious and satisfying meal. The Burrata Salad features Burrata, – an Italian cheese-that is best described as fresh mozzarella encasing a creamy center – sweet and gorgeous persimmons, figs and spicy arugula. Everything is dressed with pomegranate orange vinaigrette and a pumpkin crisp finishes the salad. We recommend pairing with Arneis.

Burrata Salad pairs beautifully with Ponte Arneis

The Harvest Salad is truly a full meal! Roasted portabella, red kuri squash, sun chokes, pancetta, warm wilted greens, egg yolks, herb Parmesan croutons and a bagna cauda vinaigrette piled beautifully in a bowl. Unbelievably good! This salad is versatile, and can be paired with your favorite red or white! We would suggest a medium-bodied white like Angry Wife White, or a beautiful bold red like CabernetFranc.

Harvest Salad: Pair with your favorite red or white wine!

New Sandwiches this season include a Roast Beef dream;prime sirloin, aged gruyere cheese, brandy caramelized onions, baby arugula and roasted thyme aioli are served open-faced on fresh French bread. Delicious withAngryWife Red.

Sip Ponte AngryWife Red while indulging in our Savory Roast Beef Sandwich

The seasonally evolving flavors of our popular,meat-free Wrap now include roasted mushrooms, chayote squash and other fresh veggies with a flavorful white bean and rosemary cheese spread on a sundried tomato wrap.  The light yet flavorful Pas Doux, and crisp refreshing Pinot Grigio are perfect wine pairings.

Enjoy Pas Douxor PinotGrigio with the Autumn-Inspired Vegetable Wrap

To view the entire Fall menu at The Restaurant, click here.

For more information and to make reservations, click,here.


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