Thursday March 22, 2012
Vixen Vittles – Sienna Restaurant
A couple of weeks ago, the Vixens were invited to share the Sienna experience. You’ll want to read the Featured Review on our website (click here) so you can see the environment and many options to Sienna New American Grill. However, this blog post is about the Chef’s Table dinner we enjoyed! Incredible!
The Chef’s Table is in the heart of Sienna’s kitchen – a 3,500 square foot, state-of-the-art kitchen! The 10 person table, in a slightly elevated “room” with warm draperies and a sturdy rustic wooden table, looks out over the hustle and bustle of the kitchen action. Our host, Karoline Platt, owner of Sienna Restaurant, introduced us to Chef Jon Nelson and to several of her long-term and very capable staff members.
We started out with appetizers and (lots) of wine!
Appetizer: Citrus Spiced Ahi Tuna – Ruby red grapefruit, avocado and pineapple coulis
Appetizer…Coconut Crunchy Shrimp
Appetizer (or a main course)… one of their Wood Fired Pizzas
They offered us two salads- this is the Baby Beet Salad w/tri-color beets and warm crispy goat cheese. (yummmm)
Because there were 10 of us, we had quite the selection of entrees, Only a couple of us duplicated. Here we have:
Spiced Pork Tenderloin – Sauteed black cabbage, house made butternut squash tortellini, brown butter hazelnut sauce persimmon jam
Thai Chili Mahi Mahi – Macadamia nut crusted, pineapple salsa and grilled asparagus
Roasted Duck – wrapped in bacon, stuffed with caramelized apples and sour cherries with a parsnip puree, haricot verts (small green beans) calvodos sauce.
To give you a break from all this stomach pleasing eye candy… here is a shot of the Vixens with our very patient and talented photographer – Sam Wood with Sharpe Photographers. Thanks Sam, for taking all these wonderful food photos!
(Vixens Lora, Laurie, Kendra and Catrina)
And now back to more entrees:
Grilled Skirt Steak – Caramelized onions, blue cheese butter, Parmesan potatoes and asparagus
Filet Mignon – Loaded mashed potatoes, loaded potato skin, caramelized broccoli and red wine demi glaze (really, really good!).
Everybody shared and LOVED the Seared Scallop Risotto
Before I describe the TWO different desserts, here is a photo of the Vixens with their guests for the evening (Sam was taking the photo, and one other guest was unable to make it at the last minute… too bad).
Sarah w/Cuttings Floral Design, Lora, Catrina, Laurie, Karoline Platt (owner of Sienna), Kendra, then Bryan w/Music & More Entertainment, and Loren of Villa Florentina Inn & Retreat.
And now dessert (we were so fulll!)
Caramelized Banana & Coconut Creme Brulee
Plus, a basket of…
Sienna Doughnut Holes served with 3 dipping sauces…
Jack Daniels creme anglaise, Silky Chocolate Sauce, Raspberry Sauce
You really must visit Sienna Restaurant! Receptions and parties, brunch, lunch or a Captain’s Table – good food, great service, perfect vibe.
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What a wonderful evening of enjoying new friends and sharing experiences! Thank you Venue Vixens for visiting Sienna!
Gorgeous! My stomach AND camera are jealous–well done!