Magnificent Malbecs Wine Dinner – January 18th – A Winter Delight!

Wine Tasting

An extremely fun and interesting exploration of Magnificent Malbec wines – born in France, adopted by Argentina, and enjoyed around the world.


This unique experience will be held on

Thursday evening, January 18th, 2018 at 7:00 p.m.


Here it is … the completed menu!!  Book your table soon – spaces fill up fast — especially in the cold winter months!

1st Course- French Duck Pie – Braised Duck, Confit Garlic Topping, Fig Jam, Crispy Fried Leeks

Wine – Chateau Lagrezette “Purple” Malbec, Cahors, France

From a 500 year old estate in Southwestern France, the historic birthplace of Malbec.  Famed wine critic, Robert Parker calls this velvety smooth wine the “Quintessence of Cahors,” a definitive example of the varietal.

2nd Course – Chèvre and Onions – Goat Cheese Brûlée, Smoked Onions, Winter Greens, Onion Crisp, Dulce de Batata

Wine – Trapiche Broquel Malbec, Mendoza, Argentina

“Broquel” means shield and and symbolizes a family’s heritage.  Ultra-premium Broquel showcases the estate’s high elevation terroir as well as Malbec’s fruit concentration at its best.

3rd Course – Grilled Flat Iron Steak, Salsa Provenza, Arepas, Charred Shoshito Peppers

Wine – Red Schooner Malbec by Caymus, Voyage #5, Mendoza/Napa

A unique and stellar example of Malbec.  Made with grapes grown high in the Andes Mountains and produced using the same techniques as Caymus Cabernet.  Bursting with concentrated flavors, elegantly refined, and singularly Caymus.

4th Course – Submarino – Chocolate Ganache, Warm Epresso-Laced Milk, Alfajores de Maizena

Wine – Masi Tupungato Malbec Passo Doble, Mendoza, Argentina

Argentinian soul; Venetian style.  Malbec grapes refermented over dried Corvina grapes resulting in ripeness, power, and exuberance.  Everything you’ve always wanted in a Malbec, plus much more!


$85.00 per Person – Reservations Required 

Seating is Limited

Fat Tuesday Beer Dinner – Tuesday, February 13th


Join us as we welcome Jake Voelker from Voodoo Brewing for a unique celebration of Mardi Gras. This four-course, Creole-inspired dinner will be artfully paired with beer from Voodoo, a funky brewery conjuring up craft beer right here in Western, PA.

This fun and distinctive experience will be held on Tuesday evening, February 13th, at 7:00 p.m.

 1st Course – Creole Pho Bowl

Shrimp Dumpling, Beef Broth, Poached Egg, Pickled Carrot

Beer – Voodoo White Magic of the Sun

2nd Course – Smoked Duck Sausage

Dirty Rice and Duck Étouffée Sauces

Beer – Voodoo Gran Met

3rd Course – Pan Roasted Quail

Savory Trinity Jam, Grits

Beer – Voodoo Wynona’s Big Brown Ale

4th Course – King Cake Beignets

Rum Cherry Syrup, Whipped Cream

Beer – Voodoo Love Child

$65.00 per Person – Reservations Required

Seating is Very Limited

Curried Carrot Ginger Soup – Enjoy some today!


8 Carrots, Peeled and Small Diced

2 Ribs of Celery, Small Diced

1 Small Onion, Small Diced

1 tablespoon Ginger, minced

Combine all in heavy bottom pot and sweat the vegetables without browning until soft. Then add the following spices. continue cooking the spices until aromatic.

1 small cinnamon stick

2 tablespoon Dry Curry

1 teaspoon Cumin Seeds

1 teaspoon Coriander Seeds

1 Bayleaf

Continue cooking the spices until aromatic.

Cover with water (about a quart) and simmer for 25-30 minutes. Puree in a blender or food processor until smooth. Adjust seasoning with salt and additional curry powder if needed.

Salt to taste

Garnish-Fine shred 2 carrots and combine with a ¼ cup of shredded coconut. Toast in oven for 15-20 minutes on 325 F.

Hartwood Restaurant Soda Bread Recipe


This is the bread we feature in our restaurant each day.  Come in soon to enjoy some!


Nonstick vegetable oil spray

2 cups all purpose flour

5 tbsp. sugar, divided

1 1/2 tsp. baking powder

1 tsp. salt

3/4 tsp. baking soda

3 tbsp. butter, chilled, cut into cubes

1 cup buttermilk

2/3 cup raisins

Preheat oven to 375 F.  Spray 8-inch diameter cake pan with nonstick spray.  Whisk flour, 4 tbsp sugar, baking powder, salt and baking soda in large bowl to blend.  Add butter.  Using fingertips, rub in until coarse meal forms. Make well in center of flour mixture.  Add buttermilk.  Gradually stir dry ingredients into milk to blend.  Mix in raisins.

Using floured hands, shape dough into ball.  Transfer to prepared pan and flatten slightly (dough will not come to edges of pan).  Sprinkle dough with remaining 1 tbsp sugar.

Bake bread until brown and tester inserted into center comes out clean, about 40 minutes.  Cool bread in pan 10 minutes.  Transfer to rack.  Serve warm or at room temperature.

Julia Child’s Cherry Clafouti Recipe

Julia Child's Cherry Clafouti

This recipe was featured at our August tasting that celebrated Julia Child’s birthday.
It was paired with a Chateau Bastor Lamontagne Sauternes, Bordeaux, 2007.

1 1/4 cups milk
2/3 cup sugar, divided
3 eggs
1 tablespoon vanilla
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted
powdered sugar, for garnish

1. Preheat oven to 350 degrees F.
2. Using a blender, combine the milk, 1/3 cup sugar, eggs, vanilla, salt and flour, and blend.
3. Lightly butter an 8-cup baking dish, and pour a 1/4-inch layer of the blended mixture over the bottom. Set remaining batter aside.
4. Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through. Remove from oven (but don’t turn the oven off, yet).
5. Distribute the pitted cherries over the set batter in the pan, then sprinkle with the remaining sugar. Pour the remaining batter over the cherries and sugar.
6. Bake in the preheated oven for 45 to 60 minutes, until the clafouti is puffed and brown and a knife inserted into the center comes out clean.
7. Sprinkle with powdered sugar and serve warm.
Servings: 6-8 for dessert, 4 for breakfast.

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