Started with Soirée Rose which was delicious ended up with two bottles. Brussels sprouts were so good, hard to find a chef who knows how to cook them properly. Beef Wellington was absolutely delicious can’t wait to order it again. Wife had the Scallops and I’m not much of a seafood person but they were amazing, (traded my wife a couple bites of the Wellington for a Scallop worth it). MIL got the Salmon which was really good. The whole vibe here is awesome. Plenty of heat lamps in a closed patio to keep warm. Wonderful staff, Erika was awesome, nice and attentive. They had a singer/guitarist who was perfect for the vibe, playing some 90s rock. Will definitely make this our spot from now, no point in looking at any other winery if you want delicious food, vibe, wine, and staff.
We had lunch at it’s lovely semi-outdoor seating restaurant and really enjoyed the food and wine. The scenery is amazing, the food was fantastic but priced reasonably. Didn’t go for the wine tasting though; but the decorative tasting room and outdoor Tuscany style garden is so beautiful!
The place is beautiful and they do have good wines. But the kitchen needs to raise it a couple of notches. Their surf and turf is supposed to have beef and octopus. It only one had 1 burnt octopus leg and the cauliflower with sauce was placed to hide it or mimic more octopus. Same as the duck confit, it had only a few small pieces of duck. The presentation needs improvement. They immediately recommend the highest priced wines.
Beautiful winery with gorgeous scenery! The wine was awesome and the staff were very friendly! The only reason I didn’t give 5 starts is because they were out of their cheese when we went! So sad! But will be back again to try their cheese board I’ve heard great things about!
I was in Temecula to attend a concert at Pechanga Resort but was staying 7 miles away so I used OpenTable to find places for lunch and dinner. Avensole came up and the ratings were very good and the menu looked interesting so I booked a table for 1 on Friday (Oct. 27). The main portion of the restaurant is in an open air terrace. They had the clear screens down because it was in the 50s – 60s. It made for a crisp dining experience. There was a guitarist off in the corner … he was very good. I opted for the jar of Osetra Siberian caviar … you could order a taste for $20 or a jar for $100. I opted for the latter because I love caviar. I ordered a glass of their Rendezvous sparkling wine to go with the caviar. This was a crisp sparkling wine; I liked it. A waiter brought my caviar and I had to ask “Is this the jar?” because the plate had a pearl spoon with a dollop of caviar. The correct plate came shortly thereafter. I guess not many people order the “jar”? It was good caviar and was served with crisps of puff pastry and I believe sour cream. All I need are toast points so I never use any of the accoutrements that come with caviar. The pieces of puff pastry were perfect. I chose the Elk Wellington for my entrée; I love game and the Wellington preparation. Hopefully, it’s done well. To pair with the elk, I added a side of grilled asparagus and a glass of 2020 Retaggio, their award winning blend of zinfandel and cabernet sauvignon. I’d never had a blend of these grapes so it was a “must try”. The wine was lightish is coloration but full of fruit and spice. I think the zinfandel predominated but that’s fine; I love zins. The elk was lean and tender and perfectly cooked. I asked for the rare side of medium rare and that’s what I received. There were four large pieces (two would have been perfect). Their take on a Wellington was to use prosciutto and sautéed spinach in addition to the duxelles. I’m not a fan of prosciutto in a Wellington because it adds unwanted salt. The medallions were served on a bed of garlic potato puree and surrounded by demi sauce. My issue was that the puff pastry was not flaky; it was soggy. Was that because I asked for it other than medium rare or because it picked up moisture from the potato puree? I’m pretty particular about Wellingtons because I make it from time to time. It’s a lot of work and everything must come together to achieve perfection. I didn’t have room for dessert so I just had a cup of coffee. What did I think? I loved the ambiance, the music, and the food was very good. The wines were excellent. I just wish the puff pastry in the Elk Wellington was less soggy and would have been happy with just two pieces. Four is too much food for this senior citizen. My meal cost $238.18 and I added a $50 tip. I can give Avensole 4.5 stars; I enjoyed my time here.
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