Onion After Hour News

2014 Purple Onion Cafe Upcoming Events Calendar

April To Be Announced
May Sunday 5/11 Mother’s Day Champagne Brunch
Friday 5/23 Hallcrest Vineyards
June Saturday 6/21 Summer BBQ
July To Be Announced Wine Dinner
August To Be Announced Hot August Nights
September To Be Announced Wine Dinner
October To Be Announced Halloween Celebration

 

Food & Wine Tour Menus:

”le

 

catfish po’boy
crispy catfish fillet, bourbon mustard slaw on toasted soft bun

 

muffuletta
sweet peppers, olive, pickled onion, salami,
cheese and vinegar pressed in crusty french loaf

 

hush puppies
roasted green and red chilies, potato and panko bread crumb

 

gumbo
chicken and andouille served with rice,
potato salad and corn bread, in or on the side

 

seafood by the bucket
cray fish, lobster and dirty prawns with
lemon and fresh herbs, peel and eat

 

fried okra
corn meal crust with remoulade and lemon

 

king cakes
find the baby for good luck

 

bananas foster
rich creamy classic

 

bourbon praline cupcake
pecans, bourbon caramel and sea salt

 

”november:

passed

thanksgiving sliders
sage roasted turkey, stuffing, cranberry compote,
mashed potatoes and gravy on parker-house rolls

pumpkin soup shots
roasted pumpkin, garlic and fresh crème

gougère
manchego cheese and roasted padron peppers

presented

bacon and blue cheese cocktail cookies
light, melt in your mouth salty cookie

fennel roasted walnuts
black walnuts roasted with fennel seed and sea salt

 brie and fig torte
french brie with fig jam and marcona almonds

local artisan cheese table
a wonderful selection of locally produced
cheeses, served with fruit and flatbread

twice cooked beef tenderloin
sous vide then seared beef tenderloin,
horseradish mayo and sliced baguette

marbella chicken skewers
all natural chicken, apricots, prunes, capers,
green olives, bay leaf and wine

grilled and chilled prawns
grilled cold water prawns served with capers

mini dessert buffet
bite-size creations of our favorite treats

”october”

giant pretzels
really big pretzels with sea salt and mustard
3.95

cold cuts
smoked trout, speck, salami, bierkase (beer cheese), pickles, mustard
and pumpernickel toast points
12.95

 bratwurst
grilled sausage with apples, beer braised onions and sauerkraut
9.95

schnitzel sliders
breaded beef, pickled onions, fig mustard on slider bun
8.95

warm potato salad
gold potatoes, pickles, vinegar, olive oil and crispy parsley
6.95

roasted sprouts and crispy pork belly
brussel vinegar and mustard sauce
9.95

sweet and salty chicken wings
olives, apricots, capers, prunes and brown sugar
8.95

dessert #1
dessert #2

 beverages to follow

Wines selected by Purple Onion Cafe chef’s and the
Certified Sommeliers at Artisan Wine Depot
www.purpleonionlg.com | www.artisanwinedepot.com

”september”

small plates & wine selections

roasted beets
chili crab dip
cheese selection
grilled asparagus
special frites
french plum & arugula salad
chorizo meatball sliders
espresso steak sandwiches
seasonal dessert selection

whites

honig sauvignon blanc ’12
kennedy point sauvignon blanc ’11
chateau duc d’ arnauton graves blanc ’12
domaine michel thomas ‘silex’ sancerre ’11

reds

tait ‘the ball buster’ shiraz-cab-merlot ’10
l’eden de lapeyronie côtes de francs ’05
bodega norton ‘privada’ estate reserva ’10
rocca di frassinello ‘le sughere de frassinello’ ’10

Wines selected by Purple Onion Cafe chef’s and the
Certified Sommeliers at Artisan Wine Depot
www.purpleonionlg.com | www.artisanwinedepot.com

”august”

small plates & wine selections

duck confit
gougères
escargot
goat cheese fondue
truffled frites
beef bourguignon
salmon salad
époisses fromage
jambon persillé
macaron trio

white flight

chesebro chardonnay ’09 (arroyo seco, ca)
dom. william fevre chablis ’11 (burgundy, fr)
dom. saumaize-michelin pouilly-fuisse ’10 (burgundy, fr)

red flight

sean minor pinot noir ’10 (carneros, napa, ca)
yamhill falls pinot noir ’09 (willamette valley, or)
dom. t. mortet bourgogne ’10 (burgundy, fr)

individual wines

dom. hubert chavy “les narvaux” ’10 (meursault burgundy, fr)
dom. t. mortet gevrey-chambertin ’09 (burgundy, fr)

Wines selected by Purple Onion Cafe chef’s and the
Certified Sommeliers at Artisan Wine Depot
www.purpleonionlg.com | www.artisanwinedepot.com

”july”

small plates & pairings

caprese salad
heirloom tomatoes, grilled slipper bread, burrata cheese,
basil with red wine vinegar and extra virgin olive oil
bianca vigna prosecco n.v. (veneto, italy)

crispy risotto cakes
asparagus and shaved parmesan
vie di romans vieris sauivgnon blanc ‘09 (friuli, italy)

frutti di mare
marinated clams, mussels and calamari
with peppers, lemon and capers
pieropan soave classico “la rocca” ‘10 (veneto, italy)

fennel crusted salmon
fennel seed, green olives, apricot, cherry
tomatoes, with farro shaved fennel salad
la valentina “spelt” montepulciano d’abruzzo ’08 (abruzzi, italy)

beef carpaccio
classic beef, capers, parmesan with arugula salad
cantele salice salentino riserva ‘09 (apulia, italy)
or
accordini “le bessole” valpolicella classico ‘09 (veneto, italy)

polenta pizza with ratatouille
parmesan polenta crust with farmers ratatouille topping
torre alta primitivo salento ‘08 (salento, puglia, italy)
or
michele castellani amarone valpolicella classico
“colle cristi” ‘07 (veneto, italy)

cappuccino crème brûlée
espresso, chocolate and meringue

wines

white flight
bianca vigna prosecco n.v. (veneto, italy)
vie di romans vieris sauivgnon blanc ‘09 (friuli, italy)
pieropan soave classico “la rocca” ‘10 (veneto, italy)

red flight
cantele salice salentino riserva ‘09 (apulia, italy)
la valentina “spelt” montepulciano d’abruzzo ’08 (abruzzi, italy)
torre alta primitivo salento ‘08 (salento, puglia, italy)

whites
bianca vigna prosecco n.v. (veneto, italy)
vie di romans vieris sauivgnon blanc ‘09 (friuli, italy)
pieropan soave classico “la rocca” ‘10 (veneto, italy)

reds
cantele salice salentino riserva ‘09 (apulia, italy)
la valentina “spelt” montepulciano d’abruzzo ’08 (abruzzi, italy)
torre alta primitivo salento ‘08 (salento, puglia, italy)
accordini “le Bessole” valpolicella classico superiore ‘09 (veneto, italy)
michele castellani amarone valpolicella classico
“colle cristi” ‘07 (veneto, italy) – [WS 93] [WE 90]

”june”

small plates

greek salad
tomato, cucumber, purple onion, olives and feta

dolmas (3)
my yia yia’s recipe, lamb rice and grape leaves

triopitas (3)
flaky philo filled with feta and fresh herbs

saganaki
fried greek cheese finished with metaxa and olives with grilled pita

lemony fries
shoestring fries with lemon and oregano

lamb sliders (3)
lamb, kalamata spread, confit onion

mykonos sundae
honey ice cream, caramel sauce and pistachio brittle

White Wine Flight
Sigalas, Assyrtiko, Santorini Greece ’12
Santadi “Villa Solais”, Vermentino, Sardegna ’10
d’Almerita “Regaleali”, Nerello Mascalese, Sicily ’11

Red Wine Flight
Santadi “Antigua”, Monica, Sardegna ’11
Planeta Cerasuolo di Vittoria, Nero d’ Avola, Sicily ’10
Tselepos, Driopi Vyd, Agiorgitiko, Nemea, Greece ’09

Individual Red Wines
Bonaccorsi Etna Rosso, Nerello Mascalese, Sicily ’06
Gaia Estate Red, Agiorgitiko, Peloponnese Greece ’08

”may”

food & wine pairings

crab claws
tomato, peppers, purple onion and lemon juice

polenta melt
pancetta, provolone cheese and marinara

cheese board
assorted cheeses, quince and almonds

 pommes frits
lemon seasoning and aioli

warm french potato salad
fingerling potatoes, haricots verts, cauliflower, scallions, egg and toasted almonds
tossed with roasted garlic mustard dressing

provencal picnic roulade
organic chicken, prosciutto, hard cooked egg, sharp cheese with aioli

range chicken meatballs
organic chicken meatballs, super marinara and parmesan cheese

‘portofino’ white wine flight
cantina villafranca, malvasia, frescati lazio IT, ’11
viette, arneis, roero, piedmonte IT, ’11
m. gassier, nostre pais grenache blanc, provence FR, ’11

‘provence’ rose flight
v. sauvestre, st victor, provence FR, ’11
a. jaume, rsv grand veneur, so. rhone FR, ’11
h. beauvignac, syrah, languedoc FR, ’11

‘piedmonte’ red wine flight
l. einaudi, dolcetto, dogliani IT, ’10
rinaldi, la bricca, barbera d’ asti IT, ’09
produttori, rsv pora, barbaresco IT, ’05

”april”

food & wine pairings

cheese board
assorted cheeses, quince paste and flatbreads
recuerdo, torrentes ‘11 or isais, dulce torontes ’11

chilean prawn cocktail
grilled steak and chicken skewers with chimichurri
lapostolle, chard ‘10 or crucero, sauv blanc ’09

south american caesar
romaine spears, faina croutons, fried cheese,
anchovies tossed creamy green caesar
crucero, sauvignon blanc ’09

faina pizzas
Traditional flatbread made with chickpea flour toasted
crunchy with melted mozzarella, fresh tomatoes and basil
crucero, carmenere blend ’06

grilled queso provoleta
grilled argentinian cheese with olives served
with grilled bread
catena zapata, malbec ’10

short rib empanadas
short rib, onion and pumpkin seeds with
cilantro ranch dipping sauce
siegel, rsv cabernet ‘10 or achaval ferrer, malbec ’11

aliados con jamón y queso
translates to little allies, ham and cheese sandwiches
with cilantro mayo on fresh chive roll
montes, carmenere ‘10 or catena zapata, malbec ’10

argentinean steak & chicken parrilla
grilled steak and chicken skewers with chimichurri
montes, carmenere ‘10 or achaval ferrer, malbec ’11

churros
fresh crispy goodness with chocolate dipping sauce
isais, dulce torontes ‘11

wine flights also available

”march”

food & wine pairings

paprika frits
pinord “marrugat” cava brut n.v.

white gazpacheo shots
la cana albarino 2011

chicken sofrito
yasa old vines d.o.  macabeo  2010

roasted stuffed peppers
botani moscatel seco sierras de málaga d.o. 2009

bikini pizzas
finca del castillo tempranillo 2011

paella bites
tempranillo 2006

crusty flank steak sandwiches
mas sinen “negre” doq priorat 2005

cheese plate
spanish cheeses, sweet peppers, olives, pear conserve
flatbreads

salty caramel bites
peninsula solera reserva sherry n.v.

”february”

small plates

winter chicories
winter selection of endive, chicory and baby kale, with blue cheese,
toasted walnuts, pickled watermelon radishes tossed with dijon vinaigrette

artisan cheese plate
yummy selection of delicious cheeses, with marcona almonds,
crusty baguette and membrilla

french onion soup
rich complex flavor with nutty gruyere cheese and crouton

pommes frits
thin crispy fries with herbs de province and garlic aioli

tomato confit tarte
slow cooked tomatoes, herbed custard in a phyllo crust

tomato confit tarte
slow cooked tomatoes, herbed custard in a phyllo crust

cassoulet
duck, lamb and garlic saucisson, white beans and tomatoes

petit salé aux lintilles
pork belly, apple cider, honey, rosemary and thyme
with green lentils

ratatouille
classic recipe ramped up with béchamel and comte cheese
served with crusty french baguette

croque monsieur
ham and cheese sandwich toasted with mornay sauce
served with a side of dijon mustard

winter apple tarte tatin
fresh winter apples with vanilla whipping cream

wine list

cave de tain 2009
les hauts de fief crozes-hermitage, northern rhone
100% syrah

alain jaume & fils 2010
les valats” costes du rhone villages rasteau, southern rhone
80% grenache, 10% syrah, 10% mourvedre

charles thomas 2009
cotes du rhone, southern rhone
50% syrah, 40% grenache, 10% mourvedre

maison du midi 2005
cotes du rhone villages, southern rhone
95% grenache, 5% mourvedre

alain jaume & fils 2011
cotes du rhone rose, southern rhone
60% grenache, 20% syrah, 20% cinsault

caves carod n.v.
“tradition” clariette de die, rhone valley
75% muscat petits grains, 25% clairette

alain jaume et fils 2010
chateaurneuf-du-pape blanc, southern rhone
50% clairette, 30% roussane, 20% white grenache

domaine du monteillet 2006
saint joseph rouge cuvee du papy syrah, northern rhone
100% syrah

alain jaume et fils 2009
“vieux terron” chateauneuf-fu-pape, southern rhone
85% grenache, 10% syrah, 5% mourvedre

domaine des bernardins 2011
“muscat de beaumes de venise” dessert wine, southern rhone
100% muscat petit grains

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