Wine Dinner at 231 Ellsworth in San Mateo

231 Ellsworth plays host to numerous wine events throughout the year. Their wine events will include food and wine pairings and comparative tasting seminars. The restaurant is a regular stop for celebrity winemakers from around the world who come match their wines with their savory menus.

During April, the restaurant is having a series of "no corkage fee" Fridays. It's a great time to visit the restaurant, bring our own wines, and pair them with the wonderful dishes they have to offer. Each person attending this dinner is encouraged to bring a bottle of wine to share with the guests at our table.

The restaurant was previously voted one of the top twenty restaurants in Northern California. The management has more than fifty years of combined restaurant expertise and a passion for the world of food and wine. Chef Isaac Miller has refined his skills in some of the Bay Area's top restaurants.

As you enter the restaurant, a richly appointed day cellar offers a view of the evening?s wine possibilities. The curvaceous and intimate bar area features hardwood floors, custom Cherry cabinetry and earthy, French Limestone. Coppery wall coverings and moldings accent the quiet main dining room, luxurious with brilliant tones of blue, chestnut, and wine. Cozy private booths, muted custom lighting, and a midnight blue, barrel-vaulted ceiling set the tone for an elegant evening.

General Manager: Richard Milkovich
Maitre D'/Manager: James Callahan
Executive Chef: Isaac Miller
Pastry Chef: Hunter Mulder

Cuisine: Contemporary American, innovative and globally inspired.

Prices: Appetizers, $8.00 ? $19.00; Entrees, $25.00 - $38.00

Sample Menu

Starters:

One-hour egg, baby leeks, maple bacon, sweet garlic purée 13
Foie Gras 3 Ways; seared, crème caramel, torchon, Medjool dates, toasted barley powder, baby fennel 22
Onion-brioche soup, Fourme D? Ambert napoleon, roasted Gambone mushrooms 9
Maine lobster, avocado purée, cucumber noodles in passion fruit butter 22

Middle Courses:

Young lettuces, sherry vinaigrette, Cosmo and Maroon carrots 9
Crisped duck confit, Cannellini cassoulet, Spanish chorizo 12
Hawaiian sunfish sashimi, toasted macadamia nuts, shaved mango 13
Salad of assorted broccoli, sultana raisins, vadouvan spices, Marcona almonds 11

Main Courses:

Slow-poached Tasmanian ocean trout, carrot purée, saffron aioli, fritto misto 33
Tai snapper, Black Trumpet purée, artichoke and mussel ragoût 30
Bigeye tuna, Swiss chard, 30 year-old balsamic, braised fingerlings, foie essence 33
Orgie Végétale ~ An indulgence of the season?s best vegetables 25
Kurobuta pork loin, kohlrabi purée, baby winter vegetables, parsnip foam 31
Butter poached veal tenderloin, Perigord truffle, tagliarini, braised little gems 35
Braised beef short ribs, crème fraîche potatoes, haricot verts in horseradish 32

Tax and gratuity not included ~ 20% gratuity may be added to groups of 6 or more
- Vegetarian or Vegan (please ask your Server)
- Can be made Vegetarian or Vegan (please ask your Server)
- Most of their menu is gluten free