Sunday, February 12th at 2:30 PM
Each year our February wine tasting falls just around Valentine’s Day. So each year we compose a menu that does
justice to the holiday – a spirited feast both rich and rewarding, sumptuous and sensual. Wine illuminates a pathway
to the heart, and food nourishes the soul: together they create a synergy for the senses.
The menu is printed below, and if your expectations run high, be sure to make reservations early. February tends to
sell out.
November Wine Tasting
- Canyon Restaurant
- Sunday, February 12th at 2:30 PM
- 714.283.1062
- $35 plus tax
– 1st Course –
- Graham Beck, Brut Rose South Africa
- with
- Orange Ginger Poached Scallop with Green Papaya Salad
- mango relish
– 2nd Course –
- Trinitas, Chardonnay Carneros 2009
- with
- Roasted Salmon in Puffed Pastry
- hollandaise sauce
– 3rd Course –
- Marques de Murrieta, Rioja Riserva, Spain 2005
- with
- Braised Beef Pasta Rolls
– 4th Course –
- Graham’s “Six Grapes” Reserve Porto
- with
- Chocolate Molten Cake
- vanilla ice cream
18% gratuity on parties of five or more. Vegetarian options are available. Please let us know so we can make
arrangements to meet your dietary needs. This is a seated event. Please be prompt due to demands on our kitchen.
Spice up your Super Bowl party with this award-winning recipe
Click here to watch Chef Rich’s cooking demonstration on YouTube.
- ½ cup Red Onions- finely chopped
- ½ cup White Onions- finely chopped
- ¾ cup Green Onions- chopped fine
- ¾ cup Green Bell Peppers- finely chopped
- ¾ cup Yellow Bell Peppers- finely chopped
- ½ gallon canned whole Tomatoes ground, or fresh tomatoes no skin, no seeds, chopped or
blended with juice
- ¾ lbs. Beef (We use Filet Mignon scraps) – cut in cubes
- ¾ lbs. Pork- cut in cubes
- 1 lb. Turkey Jalapeno Sausage Sausage
- 1 Dark Beer
- 2 TBS Garlic Cloves- minced fine
- 1 Jalapenos and 2 Bay Leaves- wrapped in cheesecloth
- 2 tsp. Dry Oregano Leavesg
- Pinch of Cayenne ( to taste)
- 1 cup Chicken Stock
- 2 TBS Garlic Cloves- minced fine
- 2 tsp. ( or to taste) Chili Powder
- Salt and Fresh Ground Pepper
- Pomace oil for cooking
– Directions –
Heat skillet with oil until hot and add beef and brown. Remove and add oil and heat and add pork
and brown. Remove the pork, add the beer and deglaze the pan, scraping all of the bits off the bottom
of the pan.
Heat a pot, add oil and add the Turkey Jalepeno sausage and garlic. Cook until sausage is finished,
add onions and cook until soft. Add bell peppers, cook until soft, add tomatoes, beer, spices, packet of
jalepenos and bay leaves, chicken stock and pork and simmer until pork is tender, 1 hour or more.
Continue stirring and taste and season to taste. The chile will begin to thicken. If needed add water
or more beer to thin out while cooking.
If beef is a tenderloin or ribeye like we use at the restaurant add it at the end and heat through. If your
beef is a stewing type of beef like chuck add it with your pork and it will become tender along with the pork
( allow a few hours of simmering on low heat).
Your chile will be finished when the meat is tender, not shredded.
Serve with chopped red onions, shredded cheddar cheese, sour cream, and chopped avocado.
Please note that our kitchen hours of operation will be changing starting Saturday, January 21st.
Sunday:
open 11:30 am – 9:30 pm (happy hour 4 – 6:30)
Mon – Thurs:
open 11:30 am – 2 pm
closed 2 pm – 4 pm
open 4 pm – 9:30 pm (happy hour 4 – 6:30)
Friday:
11:30 am – 11 pm (happy hour 4 – 6:30)
Saturday:
closed for lunch 11:30 am – 4 pm
open 4 pm – 11 pm (happy hour 4 – 6:30)
Close out the year in style
Another year has come to an end. As we look forward to the year ahead, what better way to ring in the new
and say “so long” to the old than an amazing meal at your favorite neighborhood restaurant? This year we will
be featuring an ala carte menu with some of your favorite dishes including a mouth-watering Grilled Prime Rib
and a special Small Plate Menu. We are also treating all of our guests to a complimentary glass of champagne!
So make us the first stop on your way to celebrating the arrival of 2012, and enjoy some of the best cuisine
Anaheim Hills has to offer.
Sunday, December 11th, 2011
You survived Black Friday, good for you. But guess what’s around the corner: Christmas cards, tree lighting,
office parties, gifts for the young ones… It seems Santa is not the only one with a list.
So, after a dose of holiday stress, after you discover yuletide “magic” at the mall, and after you finish buying your
sled full of gifts, treat yourself to something nice. At Canyon, our December wine tasting offers the perfect antidote
to the holiday crunch. This month’s theme is, appropriately, bubbles – sparkling wine from around the globe, paired
with our all-so-local cuisine.
Give yourself permission to celebrate. For a couple hours, a scant afternoon, embrace the bubbles, let the
effervescence dance on your tongue, and find the wonders of Bacchus in your Champagne flute.
December Wine Tasting
- Canyon Restaurant
- Sunday, December 11th
- at 2:30 p.m.
- 714.283.1062
- $35 plus tax
– 1st Course –
- La Gran Cortage France
- with
- Butternut Squash Tart
– 2nd Course –
- Jansz, Brut Rose Tasmania
- with
- White Truffle Macaroni and Cheese
– 3rd Course –
- Vigna Ca del Fiore, Lambrusco Italy 2008
- with
- Grilled Flatbread and Mortadella
- olive tapenade
– 4th Course –
- Toad Hollow, Risque Languedoc France
- with
- Persimmon Pudding
18% gratuity on parties of five or more. Vegetarian options are available. Please let us know so we can make
arrangements to meet your dietary needs. This is a seated event. Please be prompt due to demands on our kitchen.
Sunday, November 13th, 2011
Thanksgiving may be the finest holiday. It isn’t burdened by greeting cards or corporate jingoism. Turkey day is all about
a feast: a feast of food and drink, of family, of good company, of football and fall colors, and the curious denouement set
on by L-tryptophan and over-indulgence.
At Canyon, we are in the feast business. We are strong proponents of good food, good company and a generous glass
of wine. Our November wine tasting will feature fall treats and Thanksgiving treats – a feast for the senses and the
stomach. Reservations are required and we recommend making them early.
November Wine Tasting
- Canyon Restaurant
- Sunday, November 13th
- at 2:30 p.m.
- 714.283.1062
- $35 plus tax
– 1st Course –
- E. Guigal, Cotes du Rhone Blanc France 2009
- with
- Butternut Squash and Seared Scallop
- pinot jus
– 2nd Course –
- Louis Jadot, Beaujolais France 2009
- with
- Turkey Pot Pie
- cranberry relish
– 3rd Course –
- Allegrini, Palazzo Della Torre Italy 2009
- with
- Prosciutto Wrapped Pork Tenderlion
- apple gorgonzola stuffing, port sauce
– 4th Course –
- Yalumba, Antique Tawny Barossa Valley, Australia
- with
- Pecan and Chocolate Tart
- maple ice cream, bourbon sauce
18% gratuity on parties of five or more. Vegetarian options are available. Please let us know so we can make
arrangements to meet your dietary needs. This is a seated event. Please be prompt due to demands on our kitchen.
Sunday, October 23, 2011
Wines and Food of Canyon
For our October wine tasting at Canyon, we’ve decided to dig into our own well. Let’s be honest, we think
our dinner menu is superb. Perhaps even more superb when paired with wine off our own list. So we’ve put
together a tasting of bottles from our wine list and plates from our dinner menu. It’s not a radical concept,
but still a departure from our usual themed wine tastings.
The four-course menu is printed here as always. We hope that you can make it.
October Wine Tasting
- Canyon Restaurant
- Sunday, October 23rd
- at 2:30 p.m.
- 714.283.1062
- $35 plus tax
– 1st Course –
- Roth, Sauvignon Blanc Sonoma 2010
- with
- Roasted Beet Salad
- goat cheese, arugula, walnuts, beet vinaigrette
– 2nd Course –
- ZD, Pinot Noir Carneros 2009
- with
- Panko and Pancetta Crusted Salmon
- wild mushroom risotto
– 3rd Course –
- Atlas Peak, Cabernet Sauvignon Napa 2006
- with
- Braised Beef Shortrib
- mashed potatoes, vegetables, red wine beef jus
– 4th Course –
- Justin, “Obtuse,” Cabernet Port Paso Robles 2008
- with
- Chocolate Truffle Cake
18% gratuity on parties of five or more. Vegetarian options are available. Please let us know
so we can make arrangements to meet your dietary needs. This is a seated event. Please be prompt
due to demands on our kitchen.
September 25th – October 8th
Please join us for two spectacular dining events on back-to-back weeks starting on September 25th – October 8th.
The first week will be featuring $20, 3-Course Lunch and $45, 4-Course Dinner Tasting Menus. Each course will be
paired with one of our premium wine selections. The following week will feature $20, 3-Course Lunch and $40,
4-Course Dinner Tasting Menus. Each course will be paired with one of our premium draft beers.
Call 714.283.1062 to book a table today or make a reservation right here on our website. Advanced reservations
are advised.
The menu is listed at http://www.ocwineandbeerweek.com/Canyon_Restaurant.html.
All Day Saturday and Sunday
Join us on the weekends during football season for our special Game Day Happy Hour featuring
$3 quesadillas and $3 Coors Light Drafts!
Game Day Happy Hour Menu:
Chicken & Cheddar Cheese
tomato, garlic, fresh basil, flour tortilla
Tri Tip, Cheddar, Mozzarella & Fontina Cheeses
caramelized onions, flour tortilla
Barbecue Pulled Pork & Asiago Cheese
cole slaw, flour tortilla
Grilled Portobello, Spinach, Caramelized Onions & Cheddar Cheese
flour tortilla
All quesadillas come with guacamole, crème fraiche & pico de gallo
Three Colored Chips & Salsa 2.00
Side Guacamole 3.00
Coors Light Draft 3.00
Sunday, September 18th, 2011
Wines of Bordeaux
Our September wine tasting will feature a small sample of wines from France’s largest wine region.
Per usual, we will pour one white, two reds and a dessert wine. These are, of course, great food wines
and at Canyon Restaurant, we believe in great food.
The menu is listed below. Space is limited, and the last three months sold out, so please make
your reservations early
September Wine Tasting
- Canyon Restaurant
- Sunday, September 18th
- at 2:30 p.m.
- 714.283.1062
- $35 plus tax
– 1st Course –
- Chateau Brondelle, Bordeaux Blanc, Graves 2010
- with
- Killer Corn Pudding and Goat Cheese
- mango coulis
– 2nd Course –
- Couronneau, Bordeaux Superieur 2009
- with
- Roasted Lipstick Pepper and Sausage
- chanterelle mushrooms, macaroni, mozzarella cheese
– 3rd Course –
- Chateau St. Andre Corbin St. Georges – Saint Emilion 2008
- with
- Braised Beef French Dip Sandwich
– 4th Course –
- Chateau Dauphine Rondillon Loupiac 2005
- with
- Crème Brulee
- fresh raspberrie
18% gratuity on parties of five or more. Vegetarian options are available. Please let us know
so we can make arrangements to meet your dietary needs. This is a seated event. Please be prompt
due to demands on our kitchen.