Arizona Restuarant Week - Cheuvront
There are two things we look for in Arizona Restaurant Week - the adventure of trying new places and the comfort of in knowing we’re going to get a great, unique meal at one of our favorite places. Last night, we went for comfort and had dinner at Cheuvront.
Cheuvront is one of my favorite places to go. I just wish it were closer to home but it’s really just a light rail trip away from home so that’s not bad. I have yet to be disappointed there whether in the wine, cheese, appetizers or entrees. Everything is pretty yummy. The service is always good and you can count on a James Bond film playing while you’re there.
Here’s their menu for Restaurant Week:
* First Course (choice of):
o Truffled Grilled Cheese : Rich Tangy Grafton Cheese drizzled in truffle oil and melted between Brioche toast
o Peach and Blue Salad : Arugula greens with sliced peach, crumbled blue cheese and candied pecans tossed in a champagne vinaigrette
o Shrimp Bisque: Intense Seafood Base finished with Cognac and cream
o Ahi Tuna Wrap: Sashimi style tuna served in a butter leaf cup dressed in a miso aioli and garnished with chopped cucumber and avocado
* Second Course (choice of):
o Seared Scallops: Three luscious Sea Scallops pan seared and served over a corn medley with a white wine basil butter sauce
o Filet and crab cake: A classic surf and turf combo; 3oz Filet of beef sauced in demi glaze complimented with a delicate Dungeness crab cake
o Blackened Chicken: Breast of chicken coated in the perfect blend of southern spices, pan seared and placed on a nest of orzo pasta and Linguica sausage
o Stuffed Portabella : A goat cheese and spinach stuffed Portabella roasted in the oven and topped with sauteed asparagus spears
* Third Course (choice of):
o Black Berry Creme Brulee
o Lemon drop cake served with orange creme anglaise
o House churrned Chocolate Gelato with red wine strawberry glaze
o One Cheese Plate - Choice of one cheese served with fresh fruit, almonds and toasted baguette.
I chose the Shrimp Bisque for my First Course. Wowzers! Based on flavor alone, it must have had a gazillion calories and grams of fat because that’s what makes things tasty. It was really, really good and that was confirmed by two of my companions who tasted mine. My companions chose the Truffle Grilled Cheese and the Ahi Tuna Wrap and all were pleased.
Second Course was Seared Scallops for me. Big, juicy, flavorable and perfectly seared with just a thin layer of crunch on the outside. Two of my companions had the Filet and crabcake. They both liked the filet but thought the crabcake could have been more crab and less phyllo. Another tried the Stuffed Portabella and thought that was great but found the accompanying pasta disappointing.
My Third Course was the Black Berry Creme Brulee and, again, I made a yummy choice. Creamy and perfectly flamed with a nice crust of burned sugar. I forced myself to finish the whole thing even thought I was full. It was that good. One person tried the Lemon drop cake and thought it lacked a lemon punch but it was fine when she squirted a fresh lemon over it. Another ordered the House churned Chocolate Gelato which I snitched a taste of. It was good - smooth and a nicely balanced chocolate flavor.
We had a great meal as we expected. It’s comforting when things work out the way you expect them to.
Cheuvront is one of my favorite places to go. I just wish it were closer to home but it’s really just a light rail trip away from home so that’s not bad. I have yet to be disappointed there whether in the wine, cheese, appetizers or entrees. Everything is pretty yummy. The service is always good and you can count on a James Bond film playing while you’re there.
Here’s their menu for Restaurant Week:
* First Course (choice of):
o Truffled Grilled Cheese : Rich Tangy Grafton Cheese drizzled in truffle oil and melted between Brioche toast
o Peach and Blue Salad : Arugula greens with sliced peach, crumbled blue cheese and candied pecans tossed in a champagne vinaigrette
o Shrimp Bisque: Intense Seafood Base finished with Cognac and cream
o Ahi Tuna Wrap: Sashimi style tuna served in a butter leaf cup dressed in a miso aioli and garnished with chopped cucumber and avocado
* Second Course (choice of):
o Seared Scallops: Three luscious Sea Scallops pan seared and served over a corn medley with a white wine basil butter sauce
o Filet and crab cake: A classic surf and turf combo; 3oz Filet of beef sauced in demi glaze complimented with a delicate Dungeness crab cake
o Blackened Chicken: Breast of chicken coated in the perfect blend of southern spices, pan seared and placed on a nest of orzo pasta and Linguica sausage
o Stuffed Portabella : A goat cheese and spinach stuffed Portabella roasted in the oven and topped with sauteed asparagus spears
* Third Course (choice of):
o Black Berry Creme Brulee
o Lemon drop cake served with orange creme anglaise
o House churrned Chocolate Gelato with red wine strawberry glaze
o One Cheese Plate - Choice of one cheese served with fresh fruit, almonds and toasted baguette.
I chose the Shrimp Bisque for my First Course. Wowzers! Based on flavor alone, it must have had a gazillion calories and grams of fat because that’s what makes things tasty. It was really, really good and that was confirmed by two of my companions who tasted mine. My companions chose the Truffle Grilled Cheese and the Ahi Tuna Wrap and all were pleased.
Second Course was Seared Scallops for me. Big, juicy, flavorable and perfectly seared with just a thin layer of crunch on the outside. Two of my companions had the Filet and crabcake. They both liked the filet but thought the crabcake could have been more crab and less phyllo. Another tried the Stuffed Portabella and thought that was great but found the accompanying pasta disappointing.
My Third Course was the Black Berry Creme Brulee and, again, I made a yummy choice. Creamy and perfectly flamed with a nice crust of burned sugar. I forced myself to finish the whole thing even thought I was full. It was that good. One person tried the Lemon drop cake and thought it lacked a lemon punch but it was fine when she squirted a fresh lemon over it. Another ordered the House churned Chocolate Gelato which I snitched a taste of. It was good - smooth and a nicely balanced chocolate flavor.
We had a great meal as we expected. It’s comforting when things work out the way you expect them to.
