dInIng
T
frEsh fArE
Chef Gerard Brunett incorporates locally grown ingredients at Bellatrix
BOOK
A TEE
TIME
FROM OUR KITCHEN TO YOURS
Sugar Beet Tower with
he food never gets old at Bellatrix. In fact, it just gets fresher. v Each season the menu changes,
Balsamic & Honey Drizzle
incorporating the best of the area's locally grown ingredients. Chef Gerard Brunett's unique
INGREDIENTS
approach to Mediterranean-inspired lunch and dinner favorites are simply delicious and the
• 1 medium red beet
atmosphere divine. v In addition to steaks, chicken and a pasta dish, Brunett typically includes five to
• 1 medium yellow beet
six seafood dishes on the dinner menu. A favorite is the blackened sea bass served atop a bed
• 48 seedless red grapes (cut in half)
of roasted potatoes, garlic, spinach and kalamata olives and drizzled with a Dijon mustard
• 8 oz. spinach
CLICK
sauce. v This summer there will be more lighter dishes during lunch, such as a tropical
• 4 oz. goat cheese
TO BOOK A
• 1 tbs. olive oil
fruit salad and the Tuscan-style salad with sweet pea coulis and seven-grain croutons.
RESERVATION
• 3 oz. Italian vinaigrette
NOW!
Also, Brunett is adding a grilled organic vegetable sandwich with pesto aioli on a sundried
• 1 head frisse lettuce
tomato roll. v The impressive wine list
• 3 oz. shredded Parmesan
Dinnertime at Bellatrix.
features some of the best offerings, primarily
• Salt and pepper
from California, Oregon and Washington. v
• 4 oz. balsamic vinegar
Guests can book one of the private rooms ideal
• 2 oz. honey
for intimate gatherings and large parties for up
DIRECTIONS
• Boil beets in stockpot until tender
to 150, and anything in between. Receptions,
all the way through (make sure yelbanquets, golf tournaments and other events can
low beet is cooked through or it will
be hosted for up to 300 outdoors. v "We offer a
turn black).
warm, personalized experience with dynamic
• Let cool completely; peel and cut
into 12 equal slices.
panoramic views, especially at sunset," says
• Place grapes on parchment-lined
Sales and Catering manager Christine Paxton.
cookie sheet.
"And the staff makes every event memorable."
• Bake at 350 degrees until slightly
caramelized, about 5 minutes; let cool.
• Heat olive oil in sauté pan and
quickly wilt spinach; let cool.
• Sprinkle Parmesan cheese on another parchment-lined cookie sheet.
• Bake at 350 degrees about 3 minutes or until golden brown; let cool.
• Break into 4 shards.
• Mix vinegar and honey in another
saucepan.
• Simmer 25 minutes until mixture
becomes syrup consistency; let cool.
• Add 2 oz. of vinaigrette in stainless
steel bowl and gently toss beet slices.
• Season with salt and pepper.
• Separate 4 golden beet slices
(these will be the tops).
• Divide grapes, spinach and goat
cheese evenly on remaining beet slices.
• Stack alternating colors with yellow
beet slice on top. In same bowl,
add remaining vinaigrette and toss
lettuce.
• Place small bundle on top of tower.
• Place towers on chilled salad plates.
• Lean cheese crisp against tower
and drizzle balsamic reduction
around plate; serve.
clIcK TO vIEw lunch And dInnEr MEnus • clIcK fOr wInE lIsT • clIcK fOr wEddIng InfOrMATIOn
