If you have not yet been to Homer to wine-n-dine at Land’s End Resort, the “Uncorked” dinner is a great place to do it.
You know Land’s End, right? Out at the end of the Homer Spit, the resort boasts a spa, some great beachfront rooms–even a beachfront hot tub!
Here’s another tip: take advantage of Era Aviation’s web specials to fly down from Anchorage for dinner. Here’s the menu from Chef Maggie for the May 2 dinner (the last “Uncorked” dinner until October):
“Spring Finale”, created by Executive Chef Maggie Burns
Soup – Cream of Asparagus: A rich and creamy soup prepared with blended asparagus tips, leeks and shallots, then finished with cream and served with parmesan custards.
Wine: Hidalgo La Gitana
Salad – Asian Pear: Butter lettuce with Asian pears, roasted red peppers, toasted almonds, Feta cheese and a warm lemon honey vinaigrette.
Wine: J. Lohr Estates White Riesling “Baymist”
Appetizer – Scallop Stuffed Mushroom Florentine: Fresh mushroom caps stuffed with Alaskan scallops and topped with a spinach, garlic, onion and Pernod mixture. Baked golden and draped with hollandaise.
Wine: Penfolds Hyland Chardonnay ’06
Dinner – Walnut Encrusted Chicken Breast with Brie Cheese Filling:
Brie cheese stuffed chicken breast with walnut crust is pan seared and served with a wild rice pilaf and a creamy peach salsa.
Wine: Angeline Pinot Noir Russ River ’06
Dessert – Designer Shortcake: Handmade shortcake with strawberries and blackberries, topped with marscapone cream.
Wine: Quady Elysium ’06
Cost is $70 per person – includes tax and gratuity. Call the Chart Room Restaurant (907)235-0406. Plan on spending the night. More information available online.
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