Thursday, November 04, 2010

The Oak Room Lunch

Beef Carpaccio

Braised Short Ribs

I was one of the lucky ones to attend the Croatian wine tasting followed by an elegant lunch at the Plaza's Oak Room. The appetizer was a crusted beef carpaccio with pickled mushrooms, shrimp tempura and aji amirillo - all presented in an evenly perfection for both the eye and the palate. The appetizer was served with Bibich Riserva Red 2007, a nice and balanced pairing.  For the entrée, I picked the braised short ribs offered with carrots and mushed potatoes, a warm dish, ideal for a November day and for the Saints Hills "Dingač". The dessert was an assorted cheese board -something that brings French in mind - paired with Saints Hills "Dingač", 2008, "Nevina" 2009 and Matosevic Malvazija "Alba" 2008.

More about the very unique Croatian wines in a different posting....