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Pairing Suggestions


Wine 15

Pairing Suggestions

eatmedrinkme | Sep 20, 2010 02:50 PM

Phoenix is celebrating Restaurant week and we have made reservations for a BYOB restaurant for dinner with some friends next weekend and am interested in some pairing suggestions. I already have some ideas but wanted to get some advise from the chow community. Here is the "restaurant week" menu at Coup Des Tartes:

First Course (choice of):
Three Onion Tarte: Our delicate sweet crust filled with caramelized shallots, leeks, onions, fresh herbs, a bit of bacon & Gruyere custard. Served with mixed greens.
Soup Du Jour: Freshly made, organic, soup of the day!
Harvest Salad: Mixed greens with organic apple, red onion, dried cranberries, chevre & candied walnuts tossed in apple cider vinaigrette.

Second Course (choice of):
Chilean Sea Bass: Roasted Chilean Sea Bass topped with a fresh grape, roasted pepper, and walnut salsa, drizzled with melted balsamic butter and served a top Israeli couscous with sauteed spinach.
Lamb Shank: 100% natural grass fed Australian lamb coated in warm spices and served Moroccan style atop couscous with a harrisa spiced vegetable ragout studded with dried fruits. Our house specialty!
American Buffalo (Bison): Oven roasted all natural bison topped with a shitake mushroom and tarragon sauce. Served with Saut�ed asparagus and lobster mashed potatoes.

Third Course (choice of):
Choice of four different freshly made decedent tartes.

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