DINE & DONATE
Dine with us during the month of October and you will be contributing to disaster relief through our donation to A Well-Fed World. "In the wake of Hurricane Maria, A Well-Fed World is providing support to Chilis on Wheels, who are traveling to Puerto Rico to provide plant-based meals daily at multiple relief locations. Additionally, through October 4th, ALL funds donated directly to Chilis on Wheels at the following links will be allocated to vegan food relief for Puerto Rico: chilisonwheels.org/donate or PayPal.me/chilisonwheels."
Annual Chile & Beer Dinner
Annual Chile & Beer Dinner
Each year we look forward to the 70 mile trip to Tierra Vegetables where we meet brother/sister team Lee and Wayne James, tour their beautiful farm and pick through the most flavorful peppers we can get our hands on. Relying upon sustainable farming practices in an excellent climate for what has been over thirty years now, Lee and Wayne grow more than twenty varieties of chilies and sweet peppers each year. Eric Tucker and his team select the finest specimens of the harvest and create a delicious 5 course menu at the beginning of each Fall. Because we want Bell Pepper and Naga Jolokia lovers to be able to sit at the same table, we let you control the capsaicin while we quench your thirst with a delicious specialty beer pairing..
This year we are fortunate to have Master Cicerone Nicole Erny with us for the dinner! Nicole was the youngest person and first woman to become a Master Cicerone in 2011 and now she is one of only thirteen people with the certification. She will pair a range of fabulous beer with Eric's menu and will be on hand to talk beer throughout the evening.
MENU SNEAK PEEK
ONE
Black Eyed Pea Fritters
mango habanero sauce, tamarind-pohah chutney, foraged salad,
pickled sweet habenero
beer pairing: Fruitlands, Modern Times Beer, San Diego, Ca.
TWO
Ceviche
toasted corn hominy, Asian pear, blue oyster mushrooms,
leche de tigre, green corn masa husks
beer pairing: Berkeland Belgian Style Golden Strong,
Hoi Polloi Brewing, Berkeley, Ca.
THREE
Indian Spiced Eggplant Flatbread
stuffed eggplant, eggplant-chile chutney
beer pairing: Weihenstephaner Vitus, Bayerische Staatsbrauerei Weihenstephan, Freising, Germany
FOUR
choice of:
Chile Relleno
roasted poblano, melty cheese, roastd corn, pumpkin seed chorizo, eggy batter,
sweet pepper shelling bean guisado, tomatillo salsa
beer pairing: Salvation, Russian River Brewing Company, Santa Rosa, Ca.
--or--
House Made Chow Fun
Xo sauce, maitake mushroom, Dan's extra hot DanDan, ants climbing a tree, smashed cucumber with Ma La spices, tea smoked yuba, foraged Tierra Vegetables, a peck of pickled peppers
beer pairing: Summer Sweater, Temescal Brewing, Oakland, Ca.
FIVE
Chocolate Chile Ganache Torte
chocolate-sweet Habenero anglaise, espresso syrup, smoked chile- caramel swirl icecream, gianduja mousseline, candied bird beak chile,
beer pairing: J.W. Lees Harvest Ale (Port Cask), J.W. Lees & Co Brewers Ltd.,
England, United Kingdom
3 HOT sauces TBD!
cooling libations TBD!
Annual Chile & Beer Dinner
Wednesday September 13, 2017
Reservations available from 5:30pm-9:00pm
5-course prix fixe menu
$60/person; $18/optional beer pairing (excluding tax/gratuity)
Please reserve through our website or call our host for a reservation 510.735.9459
May 31 Latin Themed Winemaker Dinner with Page Mill!
Join us Wednesday, May 31 for a Latin themed Late Spring wine dinner withPage Mill Winery! The family business began making wine in 1976 at the base of the Santa Cruz Mountains and moved in 2004 to the local and under-appreciated Livermore Valley.
Owner/Winemaker Dane Stark will be present to talk about each wine (seven wines because there were too many delicious choices!) and Eric will not only prepare each course for you but will also talk about why he chose to create each course for each wine pairing.
Page Mill Winery's focus is "peace through wine, one glass at a time" and we respect their "recycling is good but reusing is better" philosophy.
This dinner will be held at 6:30pm on our covered & heated back patio.
Space is limited!
MENU SNEAK PEEK:
AMUSE: Rose of Grenache
Abalone Mushroom Agua Chile
coconut, sea lettuce, rose petal
ONE: Chardonnay 2014
Corn Fritter & Esquites
guajillo chile, mayonnaise, Mexican herbs
TWO: Merlot 2013
Enfrijoladas
avocado leaf scented black bean puree, tortillas,
tempeh chorizo, avocado
THREE: Cabernet Sauvignon 2014
Roasted Morel & Grilled Oyster mushroom Tacos
cherry salsa, sage crema, charred spring onion
FOUR: Grenache, Syrah, Petite Sirah 2015
Black Garlic Fresh Pasta
black lentil picadillo, chile chilhuacle negro
FIVE: Port & White Port
Chocolate Cherry Marquise
hazelnut meringue, cherry compote, chocolate chile soup,
hazelnut mousseline
Latin Themed May Winemaker Dinner
Wednesday, May 31
6:30pm seating (only) on our covered & heated patio (until 9:30pm ish)
$85/person includes 5 courses & Page Mill wine pairing
please reserve by sending an email to alison@millenniumrestaurant.com and note if anyone in your party has food allergies or special requests, thank you!
May 25 Beach Party!
Join us May 25th for our first ever BEACH PARTY! You can expect to see beach balls, umbrellas, a sand bar, things that float, cocktails inspired by Jersey Shore, Cabo & Waikiki...and the following menu which may change slightly due to great ideas piling up left and right. East Coast, West Coast, Alameda, Ocean, Island--all beaches included...and you're all invited. Break out your beach wear (see Dylan for an example of appropriate attire) and we will too--can't wait!
ONE
Appetizer Trio
chili cheese frito pie
clams casino
freid mozzerella with spicy marinara
TWO
Poke Salad
24 hour roasted watermelon, beets & edamama,
sriracha mayonaise, iceberg lettuce
THREE
(all served with with drunken beans, buttered vegetable medley & potato-tempeh bacon salad)
choice of
Point Pleasant Loaded Carrot Italian Sausage Sandwich
spicy peppers & onion, provolone, grilled rabe, green garlic aioli, and more...
-or-
Baja Tacos
deep fried tequila, orange & chile marinated tofu, slaw,
pickled onions, wabo sauce
-or-
West Coast Cioppino
mushrooms, sausage, corn, artichoke,
spicy tomato broth, brown rice pilaf, garlic bread, basil pesto
FOUR
Venice Beach Ice Cream Bar
fresh fruit & superfood toppings
(including but not limited to blueberries, stone fruit caramel, spirulina sunshine sprinkle, chia seed, goji berry & pumpkin seed granola, ginger-ginseng chocolate sauce, acai power powder, strawberry puree, coconut crumble...)
Beach Party 2017
Thursday, May 25th
$42/person; 4-course Prix Fixe Menu
$18/children under 12 (half portion)
(regular dinner menu not available)
Reservations available 5:30pm-9:00pm
Taco Tuesday April 25!
TACO TUESDAY APRIL 25!
5:30pm-9:30pm
$5 Per Taco or Prix Fixe $30
SAMPLE MENU (from March, will change but same format)
Spring Pozole Rojo
escarole, gigante beans, grilled nopales, cabbage, cilantro & lime
$7.95 / $14.95
ONE
Little Gem Salad
roasted garlic & sunflower ranch dressing, crisped capers,
sunflower seed-nori crumble
TWO
Choose two of the following tacos:
Rice Crusted Cauliflower chipotle aioli, avocado
Black Lentil& Grilled Maitake Chorizo pickled onion & cabbage
Brazo de Reina chard masa dumpling filled with toasted pumpkin seeds & tofu cheese habanero-tomato sauce
THREE
Jackfruit Sundae
jackfruit ice cream, mezcal pastry cream, chocolate-chile syrup, dulce de leche, candied macadamia nut crumble, maraschino cherry
choice of hibiscus margarita, draft beer or kombucha
April 17 & 24: PIzza Mondays!
5:30pm-9:30pm (or until we run out)
$15/pizza--great for sharing or not sharing! Changes weekly.
Seasonal toppings with Miyoko's mozzarella!
Easter Sunday Brunch
We couldn't be more excited about all of the spring produce coming in and are putting together a special three course prix fixe menu for brunch on Sunday, April 16!
Menu Sneak Peek: (subject to small changes)
Easter Brunch
ONE
choice of:
Little Gem & Baby Kale Salad
green garlic-poppy seed cashew ranch dressing, crisped capers,
sunflower seed-nori crumble
-or-
Grilled Asparagus
meyer lemon hollandaise, crisp shallots
TWO:
choice of:
Seared Smoked Tempeh
spring vegetable fricasse, creamy heirloom polenta
-or-
CornmealCrusted Cauliflower Sandwich
beet hummus, grilled spring onion, harissa aioli
-or-
French Toast
roasted pineapple compote, sweet tofu butter, warm maple syrup,
pumpkin seed granola
THREE:
choice of:
Strawberry-Poppy Seed Shortcake
meyer lemon clotted cream, rhubarb syrup
-or-
Chocolate Almond Brownie
vanilla ice cream, candied almonds, caramel sauce
Easter Sunday Brunch
April 16, 2017
10:30am-2:00pm
$30/prix fixe menu (before tax & gratuity)
(regular brunch menu also available)
Please reserve through our website or by calling our host 510.735.9459
Spring Organic Wine Dinner
Spring Organic Wine Dinner
Join us Thursday, April 27th for an all organic wine dinner with long time friend Michelle L'Don of Mountain People's Wine Distributing, Inc, the leading organic wine distributor in California for over twenty years. Their mission includes a belief in working "with small family wineries, importers, and farmers who are committed to producing the highest quality organic wine while caring for the planet and the palate"
John and Nicole Bojanowski purchased the fifteen acre Clos de Gravillas more than twenty years ago and began then their journey of making wine to best reflect their vineyards' limestone gravel terroir where grapes have been grown for hundreds of years. The winery lies just south of the Black Mountains in the Minervois region of southwestern France and its nearly 1000' elevation provides both cool evening winds and hot summer temperatures necessary for retaining acidity and balancing it.
Eric & Ariana are thrilled to pair 5 courses---sure to include fava beans, spring onion, artichokes, asparagus, strawberries, rhubarb and possibly morel mushrooms--with these complex, balanced and organic French wines.
This dinner will be held at 6:30pm on our covered & heated back patio.
Space is limited!
Spring Organic Wine Dinner
Thursday, April 27
6:30pm seating (only) on our covered & heated patio (until 9:30pm ish)
$75/person includes 5 courses & organic wine pairing
please reserve by sending an email to alison@millenniumrestaurant.com and note if anyone in your party has food allergies or special requests, thank you!
