The holidays are right around the corner, but here at Dish Bistro & Wine Bar we have you covered. From the main course to the dessert and everything in the middle our goal is for your to be a guest with your family and friends this year and our team will do all the hard work! Check out our Thanksgiving Catering Menu available now online. This year our order cut off date is 11/13!  Join us during the week (Monday through Friday) from 4-6:30pm for the areas premiere Happy Hour at the Bar or our lounge. Each week we offer a unique bar bites menu in addition to our raw bar and specials. Guests can enjoy a our specialty house cocktails or discover a new favorite off our wines by the glass list. Dish Bistro & Wine Bar offer's the spot to unwind after work or network with other professionals in the Putnam County area. Check out the Happy Hour Menu - click here -  The weather forecast this week involves a bit of rain but the specials here at Dish Bistro & Wine Bar will cheer you up! The oxtail is good old savory comfort style food for the rainy days, slow cooked to fall of the bone and the snapper is bright and uplifting! Plus, this week I'm excited to share our Zucchini Blossom Beignets. Inspired by my Nonna's zucchini flower fritters the nostalgia these guys bring pairs perfectly with a french sauvignon blanc! Small Plates
Beer Braised Oxtail stout\ginger\star anise 12 Grilled Octopus sea salt\smoked paprika\orange segments crispy potato\beet\pickled red onion 10 Zucchini Blossom Beignets parmesan\prosciutto\marscapone\soft egg yolk 9 Small Plates White Peach & Ginger Crostini goat cheese\local honey\yuzu\mint 8 Pan Seared Scallops Jumbo sea scallops/white bean puree /tomato olive salsa crudo/crispy prosciutto /gin soaked sultans 18 Manchego Plate grapes/chorizo/lavender agave/ toasted brioche 10 Pizza Rosemarino salami\capicola\prosciutto\ mozzarella\asiago\arugula\crispy chicken\ san marzano tomato 18 Sandwiches & Mains
Crispy Flounder Sandwich tomato jam\lemon caper aioli\tomato\ pickled red onion\arugula\organic multigrain bread\frites or salad 16 Frittata du Jour Zucchini\potato\green onion\heirloom tomato \fresh torn mozzarella\field green salad 13 Small Plates White Peach & Ginger Crostini goat cheese\local honey\yuzu\mint 9 Pan Seared Scallops Jumbo sea scallops/white bean puree /tomato olive salsa crudo/crispy prosciutto /gin soaked sultans 18 Manchego Plate grapes/chorizo/lavender agave/ toasted brioche 10 Pizza Rosemarino salami\capicola\prosciutto\ mozzarella\asiago\arugula\crispy chicken\ san marzano tomato 18 Main Courses
Pan Seared Trout roasted fingerling potatoes\ratatouille24 Flounder en Papillote Baked flounder with lemon and herbs/roasted potatoes/olives/heirloom tomato 24 Kick off this Summer with us here at Dish Bistro & Wine Bar at our Late Night from 11pm-3am on Friday, July 6th. Drink specials, bar bites and good times.  Small Plates
Smoky Peach Gazpacho - local honey\ toasted hazelnut\heirloom tomato\ cilantro cream 10 Mains Spaghetti Carbonara Rendered italian bacon\parmesan\black pepper\brined egg yolk 25 Soft Shell Crab Risotto - mussels \colossal shrimp\artichoke heart\blistered tomato\risotto 29 Pappardelle with Grilled Shrimp- pesto \blistered tomato\torn mozzarella\handmade pasta\26 Pistachio Lamb Sausage - Karl Family Farm lamb\haricot vert\sauteed piu lentil and bacon succotash 27 Friday & Saturday 4-10pm & Sunday 4-8pm all fathers day joining us will receive a house made chocolate covered whiskey caramel from chef Starting Specials Oysters on The 1/2 Shell - market oysters\sake cucumber mignonette\lime tequila cocktail sauce mkrt$ Smoky Peach Gazpacho - local honey\toasted hazelnut\heirloom tomato\cilantro cream 10 Papaya & Pepper Tea Noodle Salad- organic green tea noodles/crushed peanut/ heirloom carrot\bok choy\arugula\apple\cucumber 13 Yakitori - japanese style bbq chicken (Yellow Bell Farm) skewers\scallion 11 Main Course Specials Seafood Risotto - pan seared salmon\mussels\colossal shrimp\spring vegetable risotto 29 Parpadelle with Miso Bolognese- pork,beef, veal\san marzano tomato\house made pasta\pignoli 24 Pistachio Lamb Sausage - Karl Family Farm lamb\haricot vert\sauteed piu lentil and bacon succotash 27 Brick Pressed Pork Belly - soy mirin glaze\asparagus\roasted garlic mashed potato 25 Dessert Course Specials
Blood Orange Upside Down Cake with chantilly cream Frozen Peanut Butter Pie with dark belgian chocolate & whiskey caramel
Libations Red Ale Shandy - st. germain\cardamom\ cranberry\lime\belgian red ale 10 Small Plates & Starting Escargots à la Bourguignonne escargot\garlic, wine & herb butter 13 Organic Strawberry & Arugula Pizza bechamel\candied walnut\fontina\red onion \gorgonzola\balsamic reduction 16 “Angry” Squid -Sauteed Rhode Island Calamari\spicy san marzano tomato sauce\ lemon\capers 14 Mains
Pan Seared Red Snapper sweet soy reduction\asparagus\tangerine toasted israeli couscous with olives & heirloom tomato 27 Cherry Lacquered 1/2 Roasted Duck cardamom amarena cherry glaze\ haricot vert\sauteed piu lentil and bacon 28 Roasted Yellow Bell Farm Chicken morel mushroom cream\ roasted garlic mashed potato 27  Libations Tangerine Margarita tequila blanco\rosemary lemon\lime\smoky chili lime salt rim 11 Small Plates & Starting
Buttermilk Fried Oysters trio of blue point oysters\toasted brioche\sriracha aioli tequila lime cocktail sauce 10 Charsui Chicken Tamale Chinese style bbq chicken\mango pearl pico de gallo queso fresco\lime & chili salt 11 Vegan Chili san marzano tomato\black beans \peppers\onion\garlic\ crispy tortilla\pablano cilantro crema 9  For the mom who prefers dinner: Celebrate mom a day early at Mahopac's Dish Bistro & Wine Bar where, from 4 to 10 p.m. Saturday, May 12, moms will be treated to a special a la carte menu that includes a housemade dark chocolate truffle from the chef. Among the options: An olive and goat cheese tartlet with caramelized onions and thyme, pan-seared red snapper and parpadelle with pesto and grilled shrimp.
Go: 947 South Lake Blvd., 845-621-3474, dishmahopac.com Small Bites Oysters on the ½ Shell blue point oysters\sake cucumber mignonette \lime tequila cocktail sauce 3.25 each Warm Olives & Hummus roasted garlic\roasted red peppers fresh fired bread 6 Starting Vegan Chili San marzano tomato\black beans \peppers\onion\garlic\crispy tortilla \pablano cilantro crema 9 Crostini du Jour with brie, apple, crushed pistachio/balsamic reduction/orange zest 9 Salumi Pizza Genoa salami\capicola\prosciutto \fontina\olives\san marzano tomato \lemon basil aioli 16 Mains Pan Seared Snapper olive fennel salsa crudo\orange segments \haricot vert\herbed mashed potato 27 ** These specials are served in addition to our menu and are limited. Subject to change daily without notice.
  Hudson Valley and NYC luminary chefs come together to serve an eight-course tasting feast using local and seasonal product.This dining event is for food connoisseurs and is benefitting The Hudson Valley Cerebral Palsy Association.Participating chefs include:
Guests are invited to a VIP reception featuring Hervé Rousseau, champagne expert and owner of the acclaimed Flûte Bar & Lounge and hors d'oeuvres prepared by the acclaimed Chef Jerry Daniele of Ace Endico. Beer is generously provided by Captain Lawrence Brewing Company. Hudson Valley Cerebral Palsy Association is a non-for-profit, human service organization that has been serving individuals who experience disabilities throughout the Hudson Valley since 1988. Over the past 30 years, HVCPA has been providing opportunities for individuals who experience disabilities to live a full and productive lives. On the weekend of October 7-9th, 2016 Dish Bistro & Wine Bar will be inviting all of our guests, family, and friends in Putnam County to join us in celebrating the fall season and completion of our expansion here in Mahopac! A special dinner and brunch menu will be offered in addition to our lunch service. Special Expansion Menu & Taste of Fall STARTERS Autumn Bruschetta mcgrath fresco cheese, roasted pumpkin, local honey, yuzu, lavender salt, lemon arugula Main Lobster Bisque cognac cream, langostino, parmesan crisp Pan Seared Scallop sushi grade jumbo scallop, organic cauliflower puree, raisin caper vinaigrette, crisped serrano, apple wood smoked bacon Marinated Roasted Beet Salad pistachio, orange segments, endive, arugula, yogurt herb dressing, mint, dried cranberry Prawn & Chorizo whole prawn, white wine, garlic, herbs, grilled rustic bread Mussel Provencal new England mussels, tomato, herbs, white wine, rustic bread Artisan Cheese Board brie, aged Applewood smoked blue cheese, Italian black truffle cheese, apricot rosemary mostarda, crostini, seasonal fruit (no substitutions) * add on: hudson valley fresco 6 | morel & leek jack 5 | manchego 4 | black truffle buratta 6 | Delice de Bourgogne 11 *all cheeses are sourced from animals raised without synthetic growth hormones Fig & Serrano Ham Flat Bread morel leek jack, fig jam, balsamic reduction, hazelnut, orange zest, lemon arugula Kale & Pumpkin maple roasted pumpkin, sautéed kale, almond, honey seasoned ricotta, fiore di latte Exotic Mushroom & Spinach smoked gouda béchamel, brie, sautéed mushrooms, balsamic caramelized red onion, scallion MAIN COURSES & PAIRINGS
Ricotta Gnocchi house made pasta, walnut, smoked gorgonzola, squash, brown butter & sage, pumpkin veloute Recommended Pairing: riesling, lucky stone, 2015, finger lakes NY Truffle Pappardelle & Root Vegetable Ragu - vegan heirloom carrot, celeriac, parsnip, burdock root Recommended Pairing: super tuscan, dogajolo, 2014, Italy Wild Striped Bass pan seared, charred onion, squid ink risotto, asparagus heirloom tomato crudo, saffron chili burre blanc Recommended Pairing: white burgundy, rous pere & fils, 2014, france Roasted Duck half duck, candied cherry cardamom glaze, shichimi, warm orange scented quinoa & beets, haricot vert Recommended Pairing: John X Merriman,rustenberg, organic, south africa Butchers Cut – Sous Vide NY Strip porcini dusted & sous vide grilled strip, smoked marrow butter, white truffle parmesan frites, crispy shallots Recommended Pairing: rioja, vivanco, 2012, spain Boar Osso Bucco cinnamon & vin rouge braised, celeriac puree, orange caper gremolata Recommended Pairing: cabernet franc, benmarl winery, 2014, hudson valley NY Bistro Burger - Classic 28 day aged prime beef, cheddar, tomato chili jam, field green, tomato, onion, sriracha parsley aioli, croissant bun, choice of salad or frites Recommended Pairing: classic ale, hitachino, Japan La Petite Ferme Burger hudson valley foie gras, 28 day aged prime beef, bacon, fried egg, morel mushroom jack cheese, tomato chili jam, sriracha parsley aioli, croissant bun choice of salad or white truffle parmesan frites Recommended Pairing: red ale, gavaroche, france Dish Bistro & Wine Bar is expanding our space here at 947 South Lake Blvd.! We're bringing Putnam County an even more unique and engaging dining experience. Work has already begun (in July under the radar). The walls here are down, and we are open for service. There are still a few surprises coming this September, but in the meantime we look forward to hearing your thoughts on the expansion! Soon we will be able to accommodate your parties and events here on site! Not to mention, this September (22nd) lunch starts back up again, Thursday through Saturday, and Sunday Brunch is back (9/25)! Join us for all the excitement- our GRAND RE-OPENING will be held the weekend of October 7-9, 2016. We cant wait to see you there! Cruising with the windows down, the cool breeze off the ocean is welcome in the August heat. We follow the river in the direction of Oporto. Hugging the bend we pass beneath a beautiful bridger. I am awestruck by the sight before me. To my right I see an ancient city climbing the banks of the Douro river stretching up to the top of a mountain. It is a phenomenal sight; as if time has frozen in place. This ancient city is a world heritage site, and its streets pulse with vibrant history. At the mouth of the Douro River, the city center bustles with tourists and day to day life. Museums, art, and architecture stand out in this metropolis. Oh yea, and lets not forget Oporto’s most famous contribution to the world - Port wine. Port as we know is a fortified wine produced only in the Douro River valley. Divided into two categories, bottle aged and barrel aged Ports. They come in various styles from sweet to dry, and in both white or red. All Port is fortified with aguardiente (distilled from grapes) which stops the fermentation process keeping the sugars from becoming alcohol. This is the process that changed the way the world ends a meal forever. Now, Port wine can wave farewell to the Douro River valley, and make the journey to your table in the Hudson valley. At this point, I am eager to get exploring. What to do or taste first? Where to begin? We only have one day, so I put on my blinders and forge ahead.
Parking, as in any city, is near impossible. We sit online forever waiting to enter the lot. Russ suggests that we head out and get some water while he waits. I don’t hesitate. As I stroll up the sidewalk, from the street to the cafe ahead. Russ has caught up. I decide it is a good idea to start our visit with a traditional Portuguese “snack” Russ knows just the place. We walk up the street; or hike rather. One block in manhattan is nothing in comparison. In this hundred degree heat I am wishing I brought hiking gear and a camel pack. The incline of this beautiful cobblestone block is close to 45 degrees. We reach the corner, and thankfully we are on somewhat level ground. Our destination is ahead. We seat ourselves at a table outside. Russ orders for us all. Tres Francesina. I have heard a lot about this popular food. It is so beloved by the people that they even have festivals completely dedicated to these babies. A francesina, or little frenchy, is a sandwich made of bread layered with beef, ham, sausage (in my case chorizo & linguica sausage) covered with cheese and generously drowned in a beer and tomato molho (sauce), surrounded by french fries. Thats right - cheese, chorizo, beer and fries - francesina, how have we not met before? I’s every bit as delicious as it sounds. Calling this meal a “snack” is a bit misleading, but I’m not complaining. For lunch, I have had enough calories to last me till tomorrow, but I can’t help dreaming about how good this would be after night on the town. I brace myself for the climb up the mountain that is Oporto. Off we go. Through the winding streets. One wrong turn and you’re in a never ending maze of narrow side streets strung with clotheslines, and decorated with painted tile. Romanesque, or Medieval style churche, entire streets with perfectly preserved art nouveau buildings. There are street performers of all kinds; a mud painted cobbler who will hammer a shoe if you drop a coin in his box, a man playing a violin, a painter selling his art, a group of gypsies playing accordion and tambourine, dancing a hand crafted puppet to the music. I am overwhelmed by all there is too see, but It is hot. I duck into an open doorway. I call to everyone and gesture for them to follow. We have found some Port. Not just any Port, Niepoort Vinoteca. (http://www.niepoort-vinhos.com/en/) The first time my fiance went to Portugal, she was served one of these Ports at a fantastic restaurant. It was instant love. So she brought a bottle home to share with me. Suffice to say, Niepoort is now one of my favorite port houses. In the United States port is typically considered a dessert wine, here in Europe it is more of an aperitif- white port and tonic makes a great starting cocktail. Innovative and creative Neoport has been bottling niche ports and other fantastic wines from the Douro Valley and surrounding regions since 1842. A top priority stop for me on this trip. I am excited to begin sampling. We came at the right time. Lunch just ended so we have the place to ourselves. Guided through the tasting with Nadia, she was given permission to open two very special bottles of Port for us. The condition- once opened the whole bottle must be consumed. There is no way I am turning down an invitation to enjoy a vintage bottle of Port in Oporto on a hot afternoon. Nadia doesn’t hesitate to pop open the bottle. We taste a 10 year white port, LBV, and moved into their other family wines. I am excited to learn of the other varieties Niepoort has to offer. I was only aware of the small selection available to us in the US. Nadia is doing her job well. At this point I can not see it going any other way, it has been decided -the wines we are enjoying will be coming back to the menu at Dish. I consider myself to be fairly knowledgeable about wines, but this girl knows her stuff. We talk wine and Port and surprisingly Gin too. She tells us a few of her top secret Port recipes, and dares me to give them a try. I believe one had something to do with scrambled eggs! (I’m definitely trying it) We learn that one of the most delicious parts of the Port, is called “the heart of the wine.” It is the sediment that settles on the bottom of the bottle after years of aging. This I have never heard. I will save this pleasure for home. For now, we have completed our mission. All glasses are empty and smiles are on all of our faces. I collect as many bottles as I can fit in my arms. I thank Nadia for taking her time to share her company and knowledge with us. It had been an unforgettable day- now to buy new luggage. Hudson Valley, we are coming your way. Compact is the first word that comes to my mind as we enter O Portao. After an eventful day what I need is a light bite to eat and a cold refreshing drink. The thermometer reads 39 celsius - that's 103 fahrenheit! I am hot. We must have found the right spot because there is not a seat in the house. I am way too hot to stand around. Thankfully a table opens right up, a minute later our server comes to the table. He asks what we would like to order. I learn that O Portao is owned and operated by three friends Andre, Tiago, and Pedro (all with full time day jobs.) Our server is actually one of the owners - Andre. Apparently Gin is becoming very big in Portugal. We are told Gin bars are popping up everywhere. I see the tapas menu posted on a chalkboard on the wall behind him. I place my order, but I am slightly confused. I don’t see a Gin menu anywhere. He tells us that this busy local gin and tapas bar serves 100 plus gins sourced both locally and globally.
We are all impressed with his knowledge of the different Gins they have in stock (it is quite a selection). Andres, personally recommended some of their most popular Gin, and stirred up awesome cocktails for us. I decide my favorite is Nordes Gin a Galician Gin from Spain. This gin’s profile, for you gin lovers, is pretty unique. With a floral, fresh fruit and soapy perfume nodes is distilled using Albarino grapes. Finishing with juniper and spice, this gin with some tonic and fresh bay leaf is refreshing. I paired my cocktail with some grilled octopus (buttery and delicious) and potato croquettes. Several items later, my palette is pleased, and hunger satisfied. We are ready to move on to the next local spot. As I stand to thank Andres and the guys for the excellent experience, Andres comes over to the table with a few rounds of his favorite after dinner drinks. Something sweet to end the meal...Did i forget where I was? There is no other way. A toast to great food, awesome drinks, and new friends. Not only is the Gin great at O Portao, but these guys are serving up some great bites. So begins the travel ritual once again. There is nothing like that endless list of pre-flight chores. The clock is ticking - the minutes seem to be flying by, and something will undoubtedly be left behind. There is never enough time in the day. Desserts are in the oven. Check. The bags are on the sidewalk. Check. I think, or rather I hope, I packed my passport... The oven timer has sounded off. Chocolatey aroma fills the air. It’s time to hit the road. My never ending quest continues; to find fresh culinary inspiration to bring back home to the Hudson Valley. For this tour I set off to the city of Caminha, in the Northwestern corner of Portugal. I am eager to sample all this region of Portugal has to offer. Food, culture, and of course plenty of Portuguese wine. My flight touches down first in Madrid after a cramped seven hour journey across the atlantic, then a quick hour later arrives at the airport in Vigo, Spain. Glad to set foot on solid ground once again, I grab my bags, and make my way to the exit. There awaits my brother-in-law Russ, a Hudson Valley transplant, who has graciously offered to serve as our guide on this trip. We say our hellos, load up the car, and hit the road. We cruise through the mountains and valleys of spain, and cross over the Minho River into the beautiful country of Portugal. This beauty is hard to capture; crossing over sandbars of the Minho estuary. It is the mouth of the river, where the river's current meets the ocean’s tide. It is low tide, and the view of the Atlantic from the Minho is unlike any other. We are surrounded. Water to one side, mountains to the other, and there ahead is our destination. We were suddenly transported to a medieval town, I was enchanted, or delirious with hunger and in dire need of a coffee. Town of Caminha With a history dating back to the 5th century, the town of Caminha exists in a duality between modern and old. The cobblestone streets leading past ornate churches, and elaborate stone buildings; decorated with detailed hand painted ceramic tile that the Portuguese are so well known for. All roads leading to one central point-the beautiful town square, overlooked by a clock tower originally part of a castle. The walls of the castle fortress have long since been knocked down, but the circle of the wall is still visible in the arrangement of the buildings surrounding the square. Modern and traditional cafes, galleries, antique, and shops of all kinds fill the square. It is the Heart of the town and a destination for locals and tourists alike. Weekly Feira
Travel down the cobblestone streets of Caminha toward the riverfront. Any day of the week there are endless beauties to behold or shops and cafes to indulge in. Wednesdays when you turn that last corner toward the river, a new path is laid before you. To me there is nothing like this. Tent after tent, one after the other the feda market has arrived. Who doesn’t love an open market? It offers whatever you may need. First comes the live chickens and rabbits, produce and flowers. We pass through the loud chatter of the animals, and arrive at the fragrant scent of fresh cut flowers of all sorts. Next come stands with fresh baked breads, cheese, olives, cured meats, vibrant spices, and handmade terracotta pottery, all from local artisans or traveling gypsies. Where to begin? A sample of this cheese, a little chorizo or presunto, oh and how about a slice of Pao Broa. I’m in my element. I collect my share of spices, and am overwhelmed with ideas on what I can create with these things I am seeing and experiencing. Countless possibilities … plates with piri piri (African bird eye chili), linguica, or fresh bacalhau - I am lost in my mind and ready to get into a kitchen. I am lucky to be from the Hudson Valley, with all our amazing farms provide, they will easily facilitate the translation of my experience to the plate. I snap out of it and realize, I have to take a raincheck - There is more to be seen. Food vendors give way to traditional terracotta ceramics, hand hammered copper stills,(I wanted one of these but for some reason my fiancé thought it could be a bad idea…..not sure why) and many other things. Followed by the gypsy section of the market. Women in scarves shout at me repeatedly and gesture for me to come shop with them, I suddenly feel self conscious. They seem to study my every move as we walk by. Cloths hang from the tops of the tents. Stands became cars or trucks with half of their products on the floor. Wearing shirts become optional, and I believe I am approaching a give a shoe take a shoe table- though I could be wrong. It feels like a whole separate market. We weave our way through the crowd and head back toward the welcoming cobblestone street. Thankfully, we have made our way out with our wallets intact, and at least most of us left without hexes. (Russ might want to throw some salt over his shoulder…).   This year on Cinco De Mayo (May 5, 2016) Dish Bistro & Wine Bar will be offering a special menu and Tromba Tequila Tasting. A selection of tequila blanco, resposado and anejo created by Marco Cedano, Mexico’s preeminent master distiller will be paired with a hand crafted cocktail and Mexicali inspired small bites.
In addition to the special tasting chef Peter has created a menu based off of his most recent trip to Mexicali, Mexico ...check out his trip online. Tickets are $30 per person, and once purchased a reservation can be made online. It is 4 am and the journey to Mexicali, starting without coffee might I add, has begun. My goal is to seek out fresh inspirations and expressions of flavor from abroad and bring them back home to the Hudson Valley. From JFK to San Deigo it is a little over a five hour flight, followed by a two and a half hour car ride across a small dessert. Soon enough, I found myself crossing the US southern border into Mexicali, Mexico. Joined by my friend Marc, from LA, we were anxiously looking forward to two days of exploring the capital of the Mexican California Baja.
Mexicali, Mexico is an emerging area. With a population educated in, agriculture, and industry, on the surface every-day-life here doesn't seem so different from back home in the USA. Though you may not be able to drink the water or have all your creature comforts readily available, there is un-rushed rhythm to the days. As I have found in many cultures, food and drink seem to be at the center of every past time here. With an abundant supply of street vendors, restaurants, and cold beer it feels only right to get to work and discover the flavors of Mexicali. |
Peter A MilanoEat, Drink, and Explore from chef Peter's blog about his food experiences, recipes, and travel. Categories
All
Archives
November 2018
|
RSS Feed
Your Feedback Is Important:
|
Comments, suggestions, compliments and complaints can be emailed to us at: feedback@dishmahopac.com **Please do not send reservation requests via email; please call us or click the reservations link to use our online reservation services.
|
Website by PETER MILANO HOSPITALITY GROUP, All Rights Reserved.