Supper Club Holiday Dinner at the Wine Vault

Our second annual holiday dinner at the Wine Vault & Bistro was another success.    We missed Janet as she was sick at home but the dinner was again delicious.


Amy had Nueske Bacon Raviolo | Parsnip | Apple | Parmesan as her first course.

While Kim and I had the Scallops 2-Ways: Bisque + Tempura Fried | Coconut | Vandouvan Curry Compote | Coriander.

The dish was brought out dry and the bisque was poured at the table.


We each had something different for the second course with Amy enjoying the Crispy Roulade of Jidori Chicken | Confit Leg | Celeriac | Shelling Beans | Roast Jus.

I had the 14-Hour Braised Prime Short Ribs | Sunchoke | Wood Grilled Carrots | Toasted Cauliflower Gremolata.

And Kim rounded out the last dish of Braised Winter Greens | Pepitas | Goat Cheese | Local Squashes.

The third course had Kim and I choosing the Dark Chocolate Mousse | Caramelized White Chocolate | Brown Butter Shortbread | Roast Berries | Basil.

The white chocolate had the consistency of jello and had a very bland flavor.  It reminded me of tofu but the toasted candied basil was a delicious surprise.


Amy had the Roasted Local Apples | Fennel Pudding | Crème Fraîche | Cake Crumble | Apple Cider.

The Wine Vault has this great dinner menu for $20 per person with an additional $15 for the wine pairings.  The menu changes daily.  We enjoyed it so much last year that we decided to come again making it our second supper club holiday choice.