Chef Christian Orosz’s culinary talents range from the East Coast of the United States all the down to Miami, with collaboration of Food and Beverage Director Christophe Ticarro who has spent the last 16 years on the West coast, specifically in Alaska bring a culinary cohesion of new flavors to our wine dinners.

The concept of this month’s menu is to highlight great summer dishes while visiting different regions of the country and world. Our interpretation of tonight’s dinner is Asian fused flavors that are light and crisp in flavor and in concept.

This week will feature French techniques in cooking approachable to the Midwest pallet followed by and Italian fused dinner at the end of this month.

7/21 French Summertime Menu

Course one

Oignon français potage

Classic French onion soup with hints of cognac topped with a crostini

and melted golden brown Swiss cheese

Olivier Leflaive Bourgogne Blanc ‘Les Setilles’

By pairing this wonderful Chardonnay from Burgundy with the saltiness of the soup, the vanilla and fruit flavors of the wine will come forward.

Course two

Terrine de fruit

Fresh fruit terrine includes raspberries, blueberries and pineapples in a champagne gelée drizzled with mint simple syrup

Hugel Gentil

A blend of traditional Alsatian grape varietals noted for their ‘fruity characteristics,’ should pair nicely with both the mint and the fruit.

Course three

Medalion de boeuf

Tenderloin of beef with a cherry and grape veal demi, served with

asiago potato and asparagus

Marc Krydenweiss Costre De Niemes Perrieres

This blend of Carignon, Syrah and Grenache from the Rhone Valley, brings fruit and boldness to stand up to this meaty dish.

Course four

Neapolitan Mousse

Classic French chocolate and raspberry mousse, housed whipped cream

Harvey’s Bristol Cream

A little ‘nuttieness’ to go with Raspberry and Chocolate.

Chef Christian Orosz

7/28 Italian Summertime Menu

Course one

South Beach Bruschetta

Fresh bold flavors of South Beach, Grouper with hints of cumin, tequila, lime juice, shallots, cilantro, olive oil and avocado

Antinori Vermentino Guado al Tassso

Young and vibrant with a pronounced acidity, this coastal Italian wine was meant to be eaten with fish.

Course two

Caprese Florentine

Fresh mozzarella, grilled young onion, roasted peppers and tomatoes, and fresh basil

Santi ‘Sortelese’ Pinot Grigio

Delicate enough for fresh Mozzarella, with fruit and floral notes to pair with the vegetables and herbs.

Course three

Swordfish Saltimbocca

“Melts in mouth”, rolled with prosciutto and gorgonzola and breaded and pan seared served with brown butter and lemon asparagus

Nozzole ‘Le Bruniche’ Chardonnay

Bright acidity, fruit and a delicate vanilla toastiness will be brought out with the salt flavors of this course.

Course four

Piña colada Crème brûlée

hints of pineapple and rum into this classic must have

Martini and Rossi Asti Spumante

Sweet and bubbly.  I think that says it all.

Chef Christian Orosz

Charlie’s Restaurant @ the Historic Water Street Inn

Riverfront Stillwater, Minnesota

www.WaterStreetInn.us

www.CharliesRestaurant.us

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