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Wine, dine with your valentine

Valentine's Dinners at Two Dierk's: Brothers Roger J. and Mark Dierkhising are teaming up, sort of, for dinners next Friday night.

Mark's menu will be served at Dierk's Parkside Cafe (404 Santa Rosa Ave.). The prix fixe menu begins with crab cakes with Meyer lemon aioli. Next comes a salad of arugula, roasted vegetables, blue cheese and blood orange dressing.

There's a choice of entree — ribeye steak with wild mushrooms and a bed of roasted root vegetables; seared wild salmon with citrus, spinach and mushrooms and a saffron sauce or roasted leg of lamb with red wine glaze and scalloped potatoes.

There will be a trio of chocolate desserts. Cost is $127 per couple ($63.50 per person), plus gratuity and beverages.

If you'd like to a bring a special wine of your own, there is no corkage fee at Dierk's, ever.

For reservations, call 573-5955. Seating is between 5:30 and 7 p.m.

A few blocks away at Dierk's Midtown Cafe (1422 Fourth St., Santa Rosa), Roger will preside over a menu that kicks off with live Maine lobster, leek and mushrooms and tarragon mariniere, followed by a salad of frisee, arugula, beets, a blue feta cheese and blood orange-caraway dressing.

For your entree, you'll choose from roasted filet of beef with cabernet-shallot sauce and pomme frites; sauteed wild salmon with soba noodles, Asian vegetables and ginger-blood orange beurre blanc or seared duck breast with wild rice pilaf and pomegranate sauce.

Dessert options include chocolate lover's souffle for two, raspberry creme Anglaise and petit fours.

Cost is $60 per person. For reservations, call 545-2333.

Valentine's Day at Paradise: Paradise Ridge Winery Tasting Room is hosting a Valentine's Day fete next Friday from 11 a.m. to 6 p.m., with seatings available from 11 a.m. to 5 p.m.

Here's how it works. Each couple will enjoy three glasses of wine — Blanc de Blanc, 2010 Posse and 2009 Rockpile Cabernet Sauvignon — and three nibbles, Mt. Tam, a triple-cream cheese, with strawberries; Point Reyes Blue Cheese crostini with fig preserves and cabernet-infused truffles and raspberries.

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