NorthJrsey.com food writer Esther Davidowitz hosts a dinner at Ventanas, in Fort Lee on Thursday, April 11, 2019 Kevin R. Wexler, NorthJersey
Ready to dine at what is the only four-star restaurant in Bergen County?
North Jersey Eats’s next Dinner with Esther will take place on May 29 at the romantic, fine-dining, New-American restaurant Café Matisse in Rutherford. Chef Peter Loria is set to cook a four-course meal at his well-loved restaurant that will be served in the colorful Henri Matisse-inspired dining room. Weather permitting, drinks (this is a BYOB, so do bring some wine) will be served in the Café’s exquisite European-style garden before dinner.
Dinner with Esther was set up to introduce food lovers to not-quite-yet or just-opened restaurants in North Jersey. They’ve been held at No. 12 in Ridgewood, Lefkes in Englewood Cliffs, Technique in Westwood, Felina in Ridgewood and Ventanas in Fort Lee.
This is the first Dinner with Esther at a long-established restaurant.
A limited number of tickets are available for this exclusive dinner which costs $100 (plus service fee), tax and gratuity included. It is scheduled for 6 p.m.
Not sure of what wine to bring? Loria recommends Viognier and Pinot Noir.
To purchase tickets: tickets.northjersey.com/
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Here is the menu:
Peppered Tuna Loin Medallions (Triple A Sushi Grade #1 Loin) ~ Hoisin Glazed Soba Noodles (Gluten Free), Crispy Pan Fried Jumbo Lump Crab Meat, Honey Glazed Carrots, Sesame Jalapeno Sushi Tuna Relish, Wasabi Vinaigrette, Orange Chili Jus
Fried Stemmed Imported Italian Artichoke Wrapped In Speck Ham ~ Pine Nut Goat Cheese Fritter, Eggplant Tapenade, Dollop of Hummus, Red Pepper Vinaigrette, Basil Lemon Jus, Balsamic Pearls, Baby Greens
Roasted Beet Tartare with Imported Burrata Cheese ~ Topped with Mango Ginger Jam and Pineapple Green Onion Relish, Mango Chili Vinaigrette and Pineapple Jus
Pan Seared Shrimp with Lemon Garlic Butter ~ Linguini, Broccoli Rabe, Grilled Artichoke Hearts, Basil Robiola Cheese, Toasted Pine Nuts
Pan Seared Venison & Pepper Glazed Short Ribs ~ Parsnip and White Sweet Potato Pure, Cherry, Plum, Ginger Marmalade, White Chocolate Gorgonzola Cream, Black Pepper Cherry Vinaigrette (Hormone Free, Grass Fed Venison & Beef)
Pan Seared Diver Scallops ~ Spring Pea Jam, Pistachio Crusted Foie Gras Truffle, Pea Mint Vanilla Yogurt Jus, Julienne Maple Applewood Smoked Duck Breast, Black Pepper Maple Vanilla Jus and Baby Greens
Matisse Burger ~ “Bergen’s Most Gourmet Burger,” 201 Magazine: Ancho Chili Red Onion Jam, Gorgonzola Mousse, BBQ Short Ribs, Apricot Chili Glazed Wings (Hormone Free, Grass Fed Beef)
Honey Vanilla Soaked Banana Cake ~ Caramelized Banana, Strawberry Cannoli Cream, Fresh Strawberries, Coconut Vanilla Anglaise, Strawberry Jus
Brownie ~ Peanut Butter Banana Crème, Caramelized Banana, Cherry Chocolate Chip Cannoli Cream Root Beer Syrup, Cherry Jus, with Milk Chocolate Pearls
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