tAstY
treAts
Enjoy these three perfect
pairings from the Bellatrix
Restaurant dinner menu
T
his fall could bring some
flavorful changes to Bellatrix
Restaurant. While no final
decisions have been made,
revisions to the menus for lunch,
dinner and Happy Hour are currently
in the works, according to Classic
Club's new Director of Food and
Beverage Daniel Moore.
But if you want to try
out a few current items
from the menu in the
meantime, here are three
savory dishes to enjoy,
along with Moore's
suggestions for the perfect wine
pairings:
u u u
the meal: Chilean Sea Bass. Gluten-
free and served with sweet pea and
prosciutto risotto, seasonal vegetables
and a red pepper coulis.
the wine: Hahn Estate Chardonnay,
Santa Lucia Highlands.
Why they go well together: It's a
crisp Chardonnay that's not over-
powering to the delicate taste and
texture of the fish.
u u u
the meal: White Marble Farms
Pork Chop. Features a 10-ounce herb-
rubbed pork chop, boursin cheese
mashed potatoes, wild mushroom
demi and seasonal vegetables.
the wine: A lighter style Pinot Noir.
Why they go well together: A
smoother finish complements the
tender pork and the wild mushroom
demi perfectly.
u u u
the meal: Grilled Barrel Cut Filet.
Highlighted by a 7-ounce prime filet
with potato gratin, cognac peppercorn
sauce and seasonal vegetables.
the wine: Raymond Reserve
Cabernet from Napa Valley.
Why they go well together: A
moderate bodied cabernet pairs
nicely without overpowering the
subtle delicious flavors of the lean
filet.
BellAtrix restAurAnt
hOurs durinG GOlf
cOurse OverseedinG
W
hile the course is closed for
fall overseeing in October,
Bellatrix Restaurant will
remain open during the following
hours for lunch and dinner:
> Sunday and Monday: 11 a.m.-
6 p.m. Lunch service only.
> Tuesday-Saturday: 11-3 p.m.
lunch, 3-6 p.m. Happy Hour, and 5:30-
8 p.m. dinner.
>
clicK here to learn more.
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RESTAURANT
ONLINE
dininG
