The front entrance to Pomona with festive Christmas lights inside
Pomona's outstanding menu featuring New American cuisine
2015 Weingut Kurt Darting Weissburgunder Kabinett Trocken, a delicious white Pinot Blanc
from Bad Durkheim, Germany
A medium bodied style of wine typified by almond aromas, with a hint of spice
Pomona's maestro — the superby talented Chef-owner Ryan Boeve
The menu includes a series of small plates, salads or charcuterie to start followed by about eight main plates or entrées to follow. Our table started with a selection of small plates to start including an outstanding dish of Sautéed Veal Sweetbreads with celeriac purée and braised cipollini onions; PEI Mussels in an aromatic garlic, saffron, mustard and white wine broth; French Onion Soup with Gruyere cheese and French bread crouton; and a delicious Merguez Sausage with caramelized onions, bacon and mustard condiment.
Sautéed Veal Sweetbreads with celeriac purée and braised cipollini onions
French Onion Soup with Gruyere cheese and French bread crouton
Merguez Sausage with caramelized onions, bacon and mustard condiment
For our main plates we decided on Red Snapper en Papillote with Potato Purée, Braised Greens and Citrus Beurre Blanc; Seared and Glazed Duck Breast with Caramelized Apples, Farro, Onions and Balsamic Reduction; Bacon-Wrapped Beef Tournedos with Potato Gratin, Glazed Vegetables and Shallot Jam Jus and exceptional Stuffed Branzino with Onions, Kale and Mushroom Stuffing on Arugula with Olive Oil and Lemon, which Arthur said was his favourite dish on the menu — and mine too. For those with smaller appetites, Pomona offers half portions for many of their main courses, which allows diners to save room for one of Pastry-artiste Chef Arthur Lopes decadent desserts, which feature his 'gossamer' Warm Chocolate Soufflé with chocolate sauce. For diners wanting to enjoy a more al fresco experience or a pre-dinner cocktail and cigar, Pomona has an inviting outdoor courtyard complete with outdoor fireplace, twinkle lights, festive garlands and a little Christmas tree for the holiday season. It's just another small detail that makes Pomona one of the more exceptional dining destinations in the Sarasota area. Quietly refined with an understated elegance, inspired menu, exceptional kitchen and wonderfully friendly professional staff, Pomona is always the culinary highlight of our Christmas season.
Red Snapper en Papillote with Potato Purée, Braised Greens and Citrus Beurre Blanc
Seared and Glazed Duck Breast with Caramelized Apples, Farro, Onions and Balsamic Reduction
Bacon-Wrapped Beef Tournedos with Potato Gratin, Glazed Vegetables and Shallot Jam Jus
Brussels Sprouts with Bacon
Stuffed Branzino with Onions, Kale and Mushroom Stuffing on Arugula with Olive Oil and Lemon
Pastry Chef Arthur Lopes and his Napoleon of fresh berries
Fingerling Potato Salad
Serves 4-6
Recipe courtesy of Pomona Bistro & Wine Bar / Photo by Salvatore Brancifort
1 lb fingerling potatoes, scrubbed
2–4 tbsp olive oil
2 oz fresh horseradish, grated
1/2 cup sour cream
1 tbsp Champagne vinegar
1/2 bunch watercress, washed
Black pepper to taste
Lemon juice to taste
Preheat oven to 375°F. Place the potatoes in a roasting pan with 1 tablespoon of olive oil, and toss to coat the potatoes. Roast until just soft, then remove from the oven but keep warm. In a large bowl, combine the grated horseradish, sour cream, vinegar, and olive oil, then add the warm potatoes and toss until coated with the horseradish dressing. Season with black pepper, lemon juice, and the remaining olive oil to taste. Place watercress on a large serving plate or divide onto individual salad plates, then top with the potatoes and serve
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