Weekly Dining Specials

FOOD AND BEVERAGE


Claudette Halpern
Food & Beverage Director
520-579-8881 

chalpern@thehighlandsatdovemountain.com





APRIL 2019


Easter Sunday Brunch

April 21, 2019
10:00-2:00pm
$35++ Adults
$16++ Children

Winc Wine Tasting
Tuesday, April 23
4:30 - 6:30pm
$35 Per Person 
Wild Mushroom Soufflés
recipe from Chef Chuck...


YIELD 7 - 8 OUNCE RAMEKINS

INGREDIENTS
4 tablespoons unsalted butter, plus softened butter for brushing 1/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup plus 2 tablespoons all-purpose flour
1 1/2 cups milk
3/4 teaspoon salt
1/4 teaspoon cayenne
12 ounces shiitake mushrooms, diced and sautéed in butter with
1 teaspoon chopped thyme
6 large eggs, separated
8 ounces chèvre or shredded gruyere
1/2 teaspoon cream of tartar

PREPARATION DIRECTIONS
Preheat the oven to 400° and brush seven 1-cup ramekins with butter. Lightly coat the ramekins with 2 tablespoons of the Parmigiano-Reggiano and set them on a sturdy baking sheet.
In a medium saucepan, melt the 4 tablespoons of butter.
Whisk in the flour and cook over moderate heat for 1 minute.
Whisk in the milk and cook over moderately low heat until smooth and very thick, about 2 minutes.
Stir in the salt and cayenne.
Off the heat, whisk in the egg yolks. Let cool slightly.
Transfer to a large bowl and stir in the chèvre and mushrooms.
In a large bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium-high speed until frothy.
Increase the speed to high and beat until firm peaks form.
With a rubber spatula, fold the egg whites into the soufflé base until no streaks of white remain.
Spoon the soufflé mixture into the ramekins, filling them to 1/2-inch below the rim.
Run your thumb inside the rim of each ramekin to help the
soufflés rise evenly.
Sprinkle the remaining Parmigiano-Reggiano on top and bake in the bottom third of the oven until the soufflés are puffed and golden brown, about 20 minutes.
Alternatively, bake in a 7-cup soufflé at 375° for 45 minutes.
Serve immediately.



Bar and Grille

Hours of Operation


Monday - Friday

10:00am-7:30pm 
Big Plates:
4:00pm - 7:30pm

Saturday
10:00am - 6:00pm


Sunday 

8:00am - 6:00pm
Brunch served until 2pm

Happy Hour
Daily
3:00pm - 6:00pm

SNACK BAR
Monday - Sunday
7:00am - 3:00pm



 


Shotgun Patio Grill Lunch Specials
Monday, Wednesday & Friday
11:30 - 1:30pm
$10 Includes Tax



Wine Down Wednesdays
1/2 Off Bottles of Select Wine with
Purchase of an Entree

Weekly Specials



Special event or wedding on the horizon?
Our breathtaking views, top notch amenities and caring staff will ensure you have a memorable, joyous occasion at The Highlands. Call 520.579.8881 today to get started!

Dining Room Reservations
Call 520.579.9583  




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