We met Nancy and Bill for dinner at the Grand Oak Steakhouse at Highland Springs Resort in Cherry Valley. This historical site has an interesting history since the early 1800s you can read about on the website. Though 40 minutes from our house, I never even knew this restaurant existed, and it was quite a great find.
Nancy brought a bottle of Nebbiolo di Asti to share with Brad, and I had an interesting white blend called Solace from Wiend Winery in Temecula.
Nancy and I both ordered a starter of caramelized pan seared scallops with roasted organic peaches, chilled almond soup, pea shoots and carrot-cilantro pesto.
Bill and Brad both enjoyed the spicy organic Gazpacho Andaluz.
We each had a different entree. Bill's pork chop with spiced cous cous, drid fruit. almonds, cucumber, figs and chocolate balsamic looked amazing!
Nancy tried the Beef Provincial (red wine braised tri-tip, with grilled zucchini, squash,
egg plant,sun dried tomato, fresh mozzarella, and arugula)
Brad had a New York steak that was served with homemade potato crisps and corn on the cob.
I had a delicious crispy organic chicken breast with summer vegetable risotto.
Desserts: apple frangpani tart with Tahitian vanilla creme fraiche and sherry ice cream, and dessert sampler:
It was a great evening friends, good food and wine!