CELEBRATE THE LOS ANGELES VEUVE CLICQUOT POLO CLASSIC
Every evening from September 15th – October 11th
$65 PRIX FIXE DINNER Includes one glass of Veuve Clicquot champagne
View to see the Melrose Place menu | View to see the Newport Beach menu
Every Wednesday (9/17 – 10/1)at Newport Beach from 6:30PM to 8:30PM Every Friday (9/19 – 10/3) at Melrose Place from 7PM to 9PM
Join us in our lounge at the Veuve Clicquot table for a complimentary champagne tasting and ENTER A CHANCE TO WIN TICKETS to the Veuve Clicquot Polo Classic on October 11th 2014 at the Will Rogers State Historic Park
Pumpkin purée: In a sauté pan, sauté the garlic & onions slowly with olive oil on low heat, then add the diced pumpkin & spices. Let cook until the pumpkin is very soft. Remove from sauté pan & blend the mixture with a hand mixer or a food processor. Process until smooth. If the mixture looks too dry or hard to blend, add a little water or chicken stock to loosen.
Ravioli & filling: Preheat the oven at 350°F. Combine the chicken, garlic, & shallots with enough olive oil to coat the chicken pieces & roast for 20-40 min (depending on the size of the chicken). Once it is out of the oven, let cool & dice the chicken. Add in the chopped cilantro, harissa, ricotta, lemon juice, salt & pepper. Process in food processor until you get a fine, grain-like texture. Using a round cutter or a sharp knife, cut the ravioli large enough to seal in 1 oz or 1 teaspoon of chicken mixture. Egg wash the dough & place the chicken mixture in the middle of the ravioli sheet. Cover the dough with the second sheet of pasta & press around the ravioli to seal the dough & make sure there are no excess air pockets.
Garnish: Place sage leaves on a paper towel in microwave & microwave on high for 30 sec to 1 min until the sage gets crispy. If needed, repeat for 30 seconds at a time until the sage is fully dry. Set aside. Combine pumpkin oil with lemon juice & set aside.
Final preparation: Cook the ravioli in salted boiling water for 2 minutes (depending on the thickness of the dough) & toss directly into the pumpkin oil to coat. Reheat the pumpkin purée & spread a tablespoon on the middle of the plate & top with ravioli, garnish on top with crispy sage, pumpkin seeds, & micro greens . Drizzle excess pumpkin oil around the rest of the plate.
For best selection, buy bulbs as soon as they appear at the garden center. Most spring-blooming bulbs, such as tulips, hyacinths, and crocuses, will need to be pre-chilled in the fridge for 6-8 weeks to “fake” winter before planting outdoors.
Sweet, unctuous & perfectly balanced. The olives are crushed with blood oranges, making it the most delectable blend. This infused olive oil can be used for red snapper, ice cream, or any orange salad.