A day fit for kings

Last Saturday, Eric and I went down to Mansfield, Connecticut to visit my friend Ashlee and her fiancé, Michael. I haven't seen Ashlee since my wedding, and before that, not since Lesley graduation! Ashlee is that friend that you can not talk to for a year, but once together, pick up like you haven't been apart.


We have never visited them and really haven't spent any time in CT except for traveling through it. First, we visited their brand new town house. It was beautiful! Then we had lunch at The Vanilla Bean Cafe. It was quaint, and had awesome soup and sandwiches! Then from there we went to the Sharpe Hill Vineyard. Eric and I have never been to a vineyard and it was such a great experience! Unfortunately, because it's November, the vineyard itself looked pretty dead, but it was cool to walk through. We did a wine tasting (our first time).After the tasting, they wrap up your glasses, and you get to keep them!

Afterwards, we went to the Altnaveigh Inn. Michael's parents bought it nine years ago. (This is where Ashlee and Michael's reception will be.) His parents run the whole place and his father is the head chef. It was the most exquisite restaurant experience we have ever had! Don, the chef, gave us a sample of the menu! We had SEVEN mini courses! We tried a lot of new things which we loved!

1. Shrimp Bisque

2. Maryland Crab Cakes
Crispy Maryland-style crab cakes, bedded on field greens tossed in fresh lime, olive oil and cracked black pepper. Served with a tangy aioli of garlic, lime and chili peppers.

3. Duck spring rolls 

4. Citrus & Herb Scented Cornish Game Hen
Semi-boneless Cornish game hen marinated with fresh rosemary, thyme, tarragon and freshly squeezed citrus fruits, char-grilled to perfection. Served over grilled vegetables.

5. New York Sirloin Bourbon Style

Center cut New York strip steak char-grilled to perfection. Served with a smoky bourbon sauce and a compound butter of golden raisins, shallots and chopped herbs. Finished with panko-encrusted onion rings.

6. Grilled Swordfish with Tomato Beurre Blanc
A swordfish filet, rubbed with grilling seasoning, coated with pesto crumbs and char-grilled over an open flame. This light and flavorful dish is served over wilted spinach and a wonderful chopped tomato beurre blanc.

7. Filet Mignon Wrapped in Bacon & Gorgonzola

Char-grilled e filet wrapped in bacon and grilled over an open flame to your request. Served with our classic demi glace and Béarnaise sauce, then topped with crumbled gorgonzola cheese, grilled till bubbly brown.

Don would have kept going but the restaurant got busy and he couldn't keep up.

 (Good thing, or they would have had to roll us out of that place!)

Ramon Caraballo was our live entertainment! He'll be singing at Ashlee and Michael's wedding. He was excellent!

It was a great time with great friends, great wine, and great food!