To begin with, they have a prix fixe menu, which is always merciful on the wallet, and it allows me to sample many different items. John ordered the potato and vegetable soup and I the ceviche for appetizers. The soup was hearty, thick and flavorful. The ceviche was tangy and fresh.
For entrees, John ordered the pasta with shrimp and guava tomato sauce, and I the Pork and Grits. Hubby was scared about the guava. He was poised and ready to dislike it. I assured him that the guava would do nothing more than add a layer of sweetness to the sauce, but I'm not often successful in mitigating his misgivings. He doesn't say it, but I know he thinks my bold experimentation with food is just plain weird. Nevertheless, I was right. His plate was generous, the shrimp plump and well cooked and the sauce well executed. One objection he did voice was that he kept finding guava seeds in the sauce that he refused to consume. I can respect that. Perhaps they should have used a seedless guava jam to mix with the marinara.
My pork was savory and melted in my mouth. It coupled beautifully with the grits, also luscious and flavorful. Both elements live blissfully in a black bean sauce, a happy surprise since I missed it when I read the menu.
I'm glad I finally made it to the winery, and inadvertently, my delay turned out to be strategic. If I had gone just to sample wine with no chance of a dining experience, I fear I would've found it all pointless. As it stands, I look forward to another visit.
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