Canadian Whisky - BlueToad

we’ll offer something like a chateaubriand
or an all-natural zabuton cut.”
Customer favorites, like lamb shanks
(a carryover from C.R. Sparks), can be
found on the menu as well.
Cameron, who spent part of his
childhood on a farm in Ohio, is passionate
about providing food that’s
sourced and grown locally. During
summer, he grows as much produce as
possible in his garden at home in Henniker
and fills in with produce from the
Manchester farmers’ markets and area
farms. As much as possible, all dishes,
from breads to desserts, are prepared
from scratch in-house by Cameron, his
two sous-chefs and his pastry chef.
For appetizers, Cameron is proud of
his bacon-wrapped Maine sea scallops,
served with a butternut squash
and beet-fennel salad. Tony Chapman,
the Chophouse’s general manager,
suggests pairing the dish with Acrobat
Pinot Gris from Oregon, a light, crisp
wine with a “slate-y finish” that brings
out the sea flavors of the scallops and
whose sweetness complements the
bacon. “Our wine list offers everything
from A to Z with all price points in between,”
Chapman notes. “It’s appealing
to the palate and the wallet.”
Other notable seafood dishes include
roasted Chilean sea bass and tuna
tartare. The Chilean sea bass, crusted
with Dijon and herbs and served with
fingerling potatoes, pairs well with a
crisp, medium-bodied Flowers Chardonnay.
“The wine has a great classic
California Chardonnay feel,” Chapman
says. “It’s been referred to as a finely
buttered piece of French toast.” A
suggested pairing with the tuna tartare
is Cloudy Bay Sauvigon Blanc from
New Zealand. “Its citrusy lemon zest
balances the tuna,” says Chapman.
The Chophouse’s signature dishes
like cowboy steak, the 30-ounce
tomahawk steak, and braised lamb
shanks, call for deeper-bodied red
wines. Chapman pairs the 24-ounce,
dry-aged cowboy steak with Neal
Family Cabernet Sauvignon. From the
Napa Valley, it has deep, dark rich fruit
– plum and black cherry – and a long
finish that complements the steak’s
charred finish. The tomahawk steak,
“one of the most prestigious steaks we
serve,” notes Chapman, has what he
2 ounces Van Gogh Vodka
2 ounces Hendrick’s Gin
1 dash dry vermouth
Black & Blue martini
Courtesy of Hanover Street Chophouse
calls “over the top flavor.” He recommends
Shafer One Point Five Cabernet
Sauvignon, with a rich cassis flavor,
because “it’s a versatile, structured,
layered wine that needs something big
and powerful to stand up to it.” For
the lamb shank, Chapman likes the
Paul Hobbs Crossbarn Pinot Noir.
“It’s not too heavy so it won’t overpower
the lamb,” he says.
The Chophouse menu changes quarterly
and often incorporates customer
3 large green olives
1 teaspoon Wisconsin blue cheese
Combine vodka, gin and vermouth in a shaker. Stir gently. Strain and serve in an ice cold
martini glass. Garnish with three large green olives stuffed with Wisconsin blue cheese.
Please drink responsibly LiquorandWineOutlets.com • march 2O12 | 13