We began with the Apothic Rose, a zinfandel and cabernet sauvignon blend with a gorgeous crimson hue and big luscious flavors of strawberry and watermelon. The first course presented a choice of chilled yellow watermelon soup with grilled haloumi, hazelnut and mint or a grilled octopus salad with foccacia croutons drizzled in a cured meat viniagrette. Both were excellent starters which paired nicely with the Rose.
The Apothic Red is a merlot, zinfandel, syrah and cabernet sauvignon blend, revealing intense fruit flavors of rhubarb and black cherry, with hints of mocha, chocolate and spice. It complimented both entree choices; a flavorful and tender harissa rubbed lamb steak with romesco, ramps and hazelnuts, and a teriffic olive oil poached chatham bluefish with fava beans, english peas and littlenecks. The table also enjoyed some fantastic side dishes - bok choy with green beans, shallots and almonds, roasted cauliflower with dates, baby beets and horseradish, and potato gnocchi with dandelion and aged balsamic.
The vibrant Apothic White which combines chardonnay, riesling and moscato capped off our meal alongside dessert - a fresh baked, piping hot and chewy cookie and two scoops of a Mexican hot chocolate ice cream. I'm a big fan of Mexican hot chocolate, this ice cream truly captured it's essence with smooth cocoa and cinnamon flavors and an intense spiciness.
It was quite an impressive spread, matched by awesome wines, in a fun setting heralded by a spacious open kitchen, a lively bar scene and the chef's personal soundtrack choice - all 80's music! Many thanks to Boyd for introducing us to his wines and all who made this dinner such a great event!