Here, from the restaurant’s mailing list:
First off is our now “traditional” St. Patrick’s Day menu making it’s appearance on Friday March 14th and going strong until Sunday March 16th.
( We will be closed as usual on Monday) The fare of the day begins with Dave’s Cheddar & Guiness Soup, followed by a platter of Corned Beef, Cabbage, Potatoes, Beets & Parsnips and finishes with a Fresh Fruit Trifle. Enjoy the complete meal for $21.95 all night.
Let us not forget March’s Lamb, featured on our Easter Sunday Dinner Menu, March 23rd. We will open at 1:00 p.m. until 6:00 p.m. Along with the Lamb enjoy our Roasted Asparagus Bisque, Pulled Pork Quesadella, Smoked Salmon Ravioli, Rainbow TroutÂ Stuffed with Shrimp & Crabmeat, Veal Scallopine, Roasted Duckling & much more.
California is the destination March 31st as we roar out of March with a “two for one” Wine Dinner. Hors d’ oeuvres will be accompanied by Freemark Abbey Viognier. The next three entree courses will feature two wines from different regions of California. You’ll have the opportunity to be the judge as to which wine is “just right”. And the price is right at $72.00 per person.
Visit our website, www.theheightsbistro.com to view the complete EasterÂ menu. TheÂ Wine Dinner Menu is attached below. Call us with any questions and make your reservations soon.
Dave & The Heights Family
California Wine Dinner
March 31, 2008
-Yucca & Feta Cheese Fritters-
-Belgian Endive With Bacon, Tomato, Horseradish Mascarpone-
-Shrimp & Basil Beignet-
-Truffled Goat Cheese Wontons-
*Freemark Abbey- Viognier*
-Pan Roasted Sea Scallops-
With Spring Vegetables, Artichoke Compote & Mint Broth
*Lacrema- Pinot Noir*
*Cambria- Pinot Noir*
With Hazelnut Pancake, Prunes & Armagnac
*Matanzas Creek- Merlot*
*Stonestreet “Fifth Ridge” *
-Berkshire Pork Tenderloin-
With Gremolata, Creamed Spinach & Roasted Carrot Flan
*Hartford Court- Zinfandel*
-Frozen Coffee Mousse-
With Oven Dried Strawberries & Butterscotch Sauce