Dee-lish! - Vines Restaurant & Bar
New Menu, Look at Vines make for Flavorful Night Out
June, 2007 - Issue #32
Lobster, Shrimp and Scallop over Risotto
Lobster, Shrimp and Scallop over Risotto
Looking for a sophisticated restaurant with a fabulous menu and wine list but want to stay in the Santa Clarita Valley? Then look no further than Vines Restaurant & Bar at the Hyatt Valencia.

Executive Chef Rolf Rothen has dreamed up a new, seasonal menu that is as spectacular as the newly-redecorated dining room. Fresh, in-season vegetables are skillfully paired with the finest cuts of beef, lamb, chicken and fish for entrees that are beautifully presented, inventive and satisfying.

In addition to the year-round appetizer offerings, Chef Rothen has prepared a selection of Asian Tapas to tantalize your taste buds this season. Coconut Lobster Skewers ($12) are served with a mango, cilantro and chili dipping sauce that is fresh and lively. Chicken Potstickers ($9) are paired with a ginger ponzu dipping sauce while the Chicken Egg Rolls ($8.50) come with a jazzy sweet chili sauce and finally, the Fried Artichoke Ravioli ($9) are served with a spicy asian-inspired aoli. Each of these tapas is served individually, but the generous portions can easily be shared.

For an appropriate beverage pairing with the Asian Tapas, try the Zipang Gekkeikan Sparkling Sake ($12). This is like no sake you've tried before. This cold, refreshing sparkling beverage feels more like champagne than sake and the sexy little bottle serves two.

For you pasta lovers (and who doesn't love pasta?), you simply must try the Lobster, Shrimp and Scallop over Risotto ($30). This perfectly-prepared risotto is topped with a half petite lobster tail, jumbo shrimp and sea scallop drizzled with a creamy brandy lobster sauce. The fresh asparagus adds just the right element of spring. Enjoy this dish with a glass of the Stag's Leap Chardonnay ($14). Who could ask for anything more?

But wait - there is more. Additional entrees are every bit as creative and praiseworthy. The moist and delicate Pan Seared Organic Salmon ($28) with crispy skin served with leeks and fingerling potatoes and a chive beurre blanc is sensational. The Filet of Beef with Lobster Mashed Potatoes ($38) is a knockout. The 8-ounce filet is served with a morel mushroom port wine reduction sauce and unbelievable lobster mashed potatoes with generous chunks of lobster served alongside baby spring vegetables.

"The Filet of Beef with Lobster Mashed Potatoes is a KNOCKOUT. The filet is served with a morel mushroom port wine reduction and unbelievable lobster mashed potatoes with generous chunks of lobster..."
Not to be outdone by the filet, the 18-Ounce Bone-in Coffee Rubbed Rib Eye Steak ($38) is a showstopper. This huge yet tender steak is drizzled with a merlot sauce and served with roasted root vegetables.

Arguably the most beautifully-presented entree has to be the Rack of Lamb with Smoked Sea Salt ($30). The frenched lamb stands tall resting on a gorgeous salad of arugula, heirloom and yellow tomatoes and goat cheese. The smoked sea salt adds an amazing texture and bite to the lamb that makes it truly incredible. Pair any of these entrees with the TAZ Pinot Noir from Santa Barbara County ($43 bottle) for a beautifully-balanced meal.

After dinner, take in the atmosphere at the Vines - the warmly painted walls, the comfortable furnishings, the classic jazz tunes of Tony Bennett and Ella Fitzgerald playing in the background - the only thing that could make this evening better is dessert. And Executive Chef Rothen and Executive Sous Chef Alex Gordon do dessert with just as much flair.

The Trio of Creme Brulee ($8) is delightful. Break the caramelized sugar topping on each of the Baileys, Grand Marnier and Raspberry Creme Brulee and you are in for a decadent treat. These little treasures are topped with fresh in-season fruit. If chocolate is your thing, than the Bittersweet Chocolate Napoleon ($8) is where you want to be. Light, airy chocolate mouse is layered between stacked bittersweet chocolate sheets and served with beautiful seasonal berries. The Florentine Art ($8) is a Euro classic dessert worthy of framing. An almond sugar glaze shell cradles the lightest, creamiest white chocolate mousse imaginable. Seasonal berries and a raspberry coulis add drama and color to this edible work of art.

Vines Restaurant & Bar delivers one of the finest dining experiences in the Santa Clarita Valley. Get reunited with this upscale and sophisticated venue and enjoy a posh evening out without leaving Santa Clarita.

Vines is open for dinner Sunday through Thursday 5:30 p.m. to 10 p.m., Friday and Saturday until 1 p.m. Enjoy your meal on their outdoor patio near the fireplace or request "Table 18" for your private party of eight to 12. Their Sunday Brunch ($35) is a splendid way to enjoy a leisurely morning. Reservations are recommended on the weekends. Call 661-799-1234 for more information.
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