Trummers Aphrodisiac Tasting Menu

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This week’s dining out adventure takes us to Trummer’s on Main in Clifton, VA. We were celebrating Valentine’s Day on Friday February 13th to avoid the madness of dining out on the day of the big event. As it is with most weekends we shared this night with our friends Frank and Joy, anxious to try the 4 Course Aphrodisiac Tasting Menu at Trummer’s.

Trummers Aphrodisiac Tasting Menu — Cocktails before the main event!

Everyone was all smiles as we met at the bar. We settled in to the night by ordering cocktails, starters, and then patiently waited for our table to be ready. Frank and I are Bourbon lovers and selected their seasonal craft Bourbon cocktail the Smoked Manhattan which featured Bulleit Bourbon, Dolin Sweet Vermouth, and was infused with Hickory Smoke. This drink was good play on a traditional Manhattan with the added flavor of Hickory smoke that I like in my BBQ. Joy and Debbie enjoyed a glass of Prosecco and glass of Cabernet.

We made our way up to dinner and got started with the four course adventure! We were happy to see Trummer’s Sommelier Diana Roderique working that evening as she is a good friend to the four of us and picks amazing wines. The choice for what to drink was now going to be much easier as we were in Diana’s capable hands.

Our first course this evening was a Grilled Diver Scallop served with charred avocado mousse and a passion fruit sauce. This was paired nicely with a Gruner Veltliner, Nikolaihof, Im Weingebirge Federspiel, Wachau, Austria (2013). This Austrian wine was a beautiful crisp wine that really brought out the fruit flavor in the passion fruit sauce.

Our second course started to ramp up the flavor profile with this savory Wild Boar Ragoût served with chocolate pasta and oven roasted tomatoes. This was paired with our favorite wine of the evening a 2013 Willamette Valley, Oregon Pinot Noir, Klee by Roots vineyards. Diana was so excited about this wine she said that drinking this wine was akin to seeing a big name band in a very small club before they hit it big. One day this wine will be hard to get and expensive when you do! I am glad we had a glass this evening and I am excited to go back for the Klee wine dinner later in March.

Our third course way my favorite by far. The experience of the richness of this dish paired with the well balanced wine was sublime. This course featured a Local Angus Beef Rossini (beef tenderloin) served with pan seared foie gras, kohlrabi, and a sauce perigeaux. Oh my… I needed to collect myself after typing that… anyway, I have it back together and will tell you about the wine paired with this dish. Diana knocked it out of the park with this wine, Château Saint Jean de Béard, Saint-Emilion Grand Cru, Bordeaux, France (2009). Big, bold, and rich this wine definitely paired with the deep flavors of this beef tenderloin dish.

The forth and final course of the evening was a sweet dish that ended up being the perfect way to wind down the night and close out this great meal. The Crêpes Antonia were flambeed hungarian crepes, strawberries, kirsch, almonds, and a mousseline sauce. This was served with a glass of Steindorfer, Cuvée Seewinkel, Beerenauslese, Burgenland, Austria (2012).