{"id":16951,"date":"2014-10-25T11:34:19","date_gmt":"2014-10-25T18:34:19","guid":{"rendered":"https:\/\/shescookin.com\/?p=16951"},"modified":"2015-09-14T18:33:14","modified_gmt":"2015-09-15T01:33:14","slug":"bonefish-grills-fall-crush-menu","status":"publish","type":"post","link":"https:\/\/shescookin.com\/bonefish-grills-fall-crush-menu\/","title":{"rendered":"Bonefish Grill’s Fall Crush Menu"},"content":{"rendered":"

\"Swordfish<\/a><\/p>\n

As winemaking activity transitions from the vineyard to the cellar in California, Bonefish Grill\u2019s<\/a> Fall Crush menu celebrates the season with crave-worthy dishes and perfectly paired wines. Each wine in Bonefish Grill\u2019s Fall Crush lineup is rated 90 or more points by Wine Advocate, Wine Enthusiast <\/em>or Wine Spectator <\/em>based on their character, style and flavor qualities \u2013 categorizing each as outstanding, great wines.<\/p>\n

\"Harvest<\/a><\/p>\n

A series of warm days and cool nights have pushed Napa Valley\u2019s vintners and growers across the annual harvest finish line and vintners are celebrating another early and excellent quality year. As the 11th week of picking draws to a close, all but a few blocks of mountain Cabernet Sauvignon are in and the scent of fermentation is filling the air throughout the Napa Valley.<\/p>\n

This year\u2019s harvest will go down as one of the earliest ever in the Napa Valley and it will also be noted for near-perfect weather throughout the growing season, resulting in a fairly abundant and very high quality crop.<\/p>\n

<\/i>“The harvest is winding down in our district….2014 will go down in history as the earliest harvest ever. <\/span><\/p>\n

Volker Eisele, Volker Eisele Family Estate \u00a0{Excerpt and photo from Napa Valley Harvest 2014<\/a>)<\/p>\n

College Girl and I visited Bonefish Grill in Tustin for a late lunch\/early dinner this week and thoroughly enjoyed the fresh seafood offerings on the Fall Crush Menu as well as the wine pairings which were spot on.<\/p>\n

\"Easy<\/a><\/p>\n

Naturally, we were compelled to start with one of the seasonal martinis to set the mood. Every time I dine at Bonefish I’m pleasantly surprised by the quality of the cocktails and their reasonable prices. Like dessert before dinner, the Apple Martini is a delightful libation made with house-made apple infused vodka finished with a touch of honey and garnished with a slice of fresh apple sprinkled with cinnamon ($8.5).<\/i><\/p>\n

Our waiter recommended the Pear Martini as one of his personal favorites and, with a hint of St. Germaine Elderflower liqueur and a dash of fresh lemon juice – it’s sweet without being cloying, and every bit as delicious as you would expect from fresh muddled pears. A floating edible flower is striking and the price, $9<\/em>, agreeable.<\/p>\n

\"Fresh<\/a><\/p>\n

The Cold Snap Fresh Ceviche<\/strong> pictured on a display board announcing new menu times had caught our eye immediately when we entered the restaurant and there was no question what one of our starters would be.<\/p>\n

\"Fresh<\/a><\/p>\n

Chilled bay scallops, shrimp, fresh fish are served in a frozen glass made entirely of ice and brightened with bits of red bell pepper, avocado, cucumber, jalape\u00f1o, citrus,\u00a0and\u00a0cilantro with warm tortilla sauce for dipping. The tender white fish was outstanding – the fish varies depending on what the kitchen has been breaking down that day, we lucked out with sea bass. If raw fish is not to your liking (actually the citrus “cooks” the seafood in ceviche), you can’t go wrong with Bonefish Grill’s signature Bang Bang Shrimp<\/strong> (also one of the most pinned images on my site!).<\/p>\n

\"Bang<\/a><\/p>\n

For me and other concerned seafood lovers, another reason to like Bonefish Grill is their commitment to seafood sustainability and the original founders’ ritual of receiving, inspecting and hand cutting fish daily which is still practiced today by the partners at Bonefish. They are dedicated to responsible fishing practices and the healthy stewardship of the world’s marine resources and proud to be affiliated with Ocean Trust <\/a>– an award-winning ocean conservation foundation building science, conservation and industry partnerships for the sustainability of the oceans, as well as providing a link to sustainable fisheries, wildlife and the environment.<\/p>\n

\"Lobster-stuffed<\/a><\/p>\n

Since I’d already experienced the crunchy, saucy goodness of Bang Bang Shrimp on a previous visit<\/a>, we decided to stick with the Fall Crush Menu and the special appetizer of Lobster Stuffed Shrimp<\/strong> ($10.9<\/em>). Four perfectly cooked butterflied shrimp baked in a small cast iron skillet wrap around luscious creamy lobster and shrimp stuffing balanced with briny capers and paired nicely with a glass of chilled Eroica Riesling from Columbia Valley, WA ($14<\/em>\/glass).<\/p>\n

We did rock\/paper\/scissors for the Swordfish and Pumpkin Ravioli<\/strong> ($21.4<\/em>) – if there’s homemade pumpkin ravioli on the menu, it’s a done deal for both of us. I won the Swordfish and promised to share, of course, and we selected the Pan Roasted Red Snapper with Shrimp \u00a0for the second entree. Can you tell we love our seafood?<\/p>\n

Subtly spicy wood-grilled Swordfish perched atop raviolis plump with silky pure pumpkin filling, the sweetness balanced by salty feta cheese, crisped sage leaves and a lovely corn and edamame succotash. \u00a0Wine pairing: Cloudy Bay Sauvignon Blanc ($14) from Marlborough, New Zealand.<\/p>\n

\"Swordfish<\/a><\/p>\n

The Pan Roasted Red Snapper and Shrimp<\/strong> ($24.4<\/em>) has an abundance of flavor from grape tomatoes, cilantro, and scallions napped in a white wine scampi sauce accompanied by fresh saut\u00e9ed green beans and herbed Israeli couscous. \u00a0Wine pairing: Sonoma-Cutrer Chardonnay ($15\/glass<\/em>), Russian River Valley, CA.<\/p>\n

\"Pan<\/a><\/p>\n

\"Bonefish<\/a><\/p>\n

Totally satiated, we finished our bountiful meal with a boost from an Espresso Martini<\/strong> ($8.9<\/em>) and an appropriately autumnal Pumpkin Cr\u00e8me Br\u00fbl\u00e9e<\/strong> ($7.3<\/em>) that had us dreaming of Thanksgiving and rethinking pumpkin pie.<\/p>\n

\"Pumpkin<\/a><\/p>\n

If meat is more your taste, the Vintner\u2019s Burger<\/strong> with wood-grilled American Kobe beef, caramelized onions, Danish blue cheese and red wine jam creates a party in your mouth paired with the luscious Do\u00f1a Paula Estate Cabernet Sauvignon. There’s also the Malbec Marinated Steak + Shrimp<\/strong> paired with a velvety Malbec from Argentina. These seasonal selections are only available as the leaves are falling – specifically, November 17th, since we have no falling leaves in SoCal.<\/p>\n

\"Vitner's<\/a><\/p>\n

These two photos, courtesy of Bonefish Grill, \u00a0shows other mouthwatering selections from the Fall Crush menu since we couldn’t try them all! I almost ordered the Wood-Grilled\u00a0Salmon with Bacon Butter Jam<\/strong> but the pumpkin ravioli won out as you know. The salmon is served with your choice of a fresh side item and is also perfectly paired with Eroica Riesling. With all these fabulous choices, there’s definitely something for everyone and you need to start celebrating vintage 2014 yourself!<\/p>\n

\"Grouped<\/a><\/p>\n

 <\/p>\n

Bonefish Grill<\/span><\/h2>\n

Orange County:<\/p>\n

3040 El Camino Real
\nTustin, CA 92782
\nPhone: (714) 368-7613<\/p>\n

Northridge:<\/p>\n

9301 North Tampa Avenue
\nNorthridge, CA 91324
\nPhone: (818) 998-3430<\/p>\n

Visit Bonefish Grill’s website for other locations<\/a>.<\/p>\n