LB Steak Menlo Park Hosts Schramsberg Wine Dinner
LB Steak in Menlo Park will host a Schramsberg Vineyard Wine Dinner on Saturday, July 26 beginning at 6:00 p.m. Chef de Cuisine Kelsey Casavan has created a $175.00 four-course seasonal tasting menu to pair with Schramsberg wines. Winemaker Keith Hock will be on hand to answer questions and guests will be greeted upon arrival with a glass of Schramsberg 2010 Brut Rose.
The LB Steak concept is that of a casually elegant modern American steakhouse and seafood venue featuring a diverse selection of steaks and local, seasonal ingredients. Intriguing libations are a hallmark of LB Steak which offers classic, contemporary and signature handcrafted cocktails. A Master Sommelier created the restaurant's core list of domestic and imported wines, with many available by the glass.
The restaurant has been designed by architect Mark Stevens of the firm Architecture & Light. Highlights of the light-filled, airy, contemporary dining room include soft hued earthy colors and golden tones juxtaposed with “meaty” reds, a lively mix of wall coverings plus paint accents and walnut millwork, some booth seating, an open kitchen with an exhibition cook line, an animated stone-topped bar with a lounge area separated from the dining room by a “faux” cowhide billboard zigzag wall, and decorative and recessed lighting, the latter washing down the face of cut stone fronting the bar to create shade and shadow drama.
LB Steak Menlo Park is located at 898 Santa Cruz Avenue in Menlo Park, California, on the corner of University and Santa Cruz. There is a parking lot behind the building and there is often street parking to be found as well. The restaurant is open daily for dinner and reservations are available through OpenTable.com. The telephone number is (650) 321-8980. Visit LB Steak on the Web at
https://www.lbsteak.com.
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LB Steak Menlo Park Schramsberg Vineyard Wine Dinner Menu for July 26
Amuse Bouche
Poached Prawn, Feta, Compressed Melon
paired with
2011 Blanc de Blancs
2nd Course
Pan Seared Halibut, Brown Butter Corn Purée, Celery Herb Salad
paired with
2001 Blanc de Noirs
3rd Course
Slow Roasted Filet Of Beef, Gruyere Potato Pavé, Balsamic Roasted Carrots
paired with
2010 J. Davies Cabernet Sauvignon
Dessert
Guava Meringue Tart, Passion Fruit Coulis
paired with
2009 Crémant Demi-Sec