Welcome to our Weekly Specials page, where we showcase the freshest and most innovative dishes crafted by Chef Marilu.
Each month, we introduce a new burger for lunch, and each week, we feature new flavors and culinary creations made with locally-sourced ingredients that can be enjoyed for lunch or dinner. Whether you're a regular or a first-time guest, our weekly specials offer something exciting for everyone. Join us at A Matter of Taste in Ripon to discover what's new and indulge in a unique dining experience.
Weekly specials at A Matter of Taste
Wednesday - Saturday
5:00 pm to 9:00 pm
PASTA
Spaghetti alla Amatriciana – This dish features a rich, savory sauce made from bacon, tomatoes, and Pecorino Romano cheese, creating a beautiful balance of salty, tangy, and slightly smoky flavors.
Wine Pairing: 2020 | Di Majo Norante, Sangiovese – The wine’s vibrant acidity and medium body, balances the richness and savory flavors of the pasta. The bright acidity cuts through the fattiness, cleansing the palate between bites and enhancing the flavors without overwhelming them. The natural fruitiness and subtle herbal notes of Sangiovese complement the tanginess of the tomatoes and the saltiness of the Pecorino Romano cheese in the sauce. This synergy between the wine and dish creates a harmonious dining experience, elevating the deep, smoky flavors of the Amatriciana while maintaining a refreshing balance.
CATCH OF THE WEEK
Pan-seared cod – Pan-seared cod with honey lemon and avocado vinaigrette is light yet flavorful.
This dish combines the delicate, flaky texture of cod with the bright, zesty notes of lemon and honey. The honey and lemon vinaigrette offers a refreshing sweetness and citrus tang, while the avocado provides a creamy, smooth texture that balances the sharpness of the lemon and honey. The fish itself, with its mild flavor, acts as a perfect base for these bold, fresh elements, making for a refreshing, slightly sweet, and savory experience.
Wine Pairing: Jaine Sauvignon Blanc – This wine’s high acidity, citrus notes, and a crisp, refreshing profile would perfectly complement the lemony tang of the vinaigrette. The bright acidity will balance the sweetness of the honey, and its herbaceous character will enhance the avocado’s creamy texture without overpowering the delicate cod. The freshness and vibrancy of this Sauvignon Blanc will harmonize with the light, fresh flavors of the dish, creating a clean, well-rounded pairing.
FRIDAY SPECIAL
Pan Seared Scallops – Served with beurre blanc, garlic mashed potatoes and roasted Brussels sprouts, This is a combination of sweet, savory, and creamy elements, creating a harmonious, well-rounded experience for the palate.
Wine Pairing: 2021 Domaine Yves Martin Chavignol Sancerre – The crisp acidity of this wine through the richness of the beurre blanc, refreshing the palate with each bite. The bright citrus notes accentuate the sweetness of the scallops, while its mineral undertones complement the earthy flavors of the Brussels sprouts.
The wine’s herbaceous finish balances the creamy garlic mashed potatoes, adding complexity and enhancing the dish’s overall harmony.
This Sancerre’s fresh and vibrant profile works seamlessly with the dish’s delicate, savory components.
SATURDAY SPECIAL
CHEF’S CHOICE
Recommended beer Pairing:
Weekly Desserts
SERVED ALL DAY
Wednesday - Sunday
5:00 pm to 9:00 pm
CHEESECAKE
Ube-Cononut – The earthy sweetness of the purple yam combined with the creamy richness of our classic cheesecake creates a delightful fusion of flavors.
The coconut-graham cracker crust provides a subtle crunch that contrasts beautifully with the silky, smooth texture of the cheesecake filling. The ube adds a vibrant purple hue and a gentle, nutty sweetness, while the coconut introduces a tropical touch, balancing the creaminess with its light, aromatic flavor. This dessert is both visually striking and indulgently flavorful, offering a unique twist on our traditional cheesecake. After all, Chef Marilu seems to continuously throw a curveball with her creativity, doesn’t she?
Wine Pairing: Clean Slate, Riesling – The natural sweetness of this wine complements the rich, creamy texture of the dessert without overpowering it. The bright acidity cuts through the cheesecake’s richness, balancing the creaminess of the filling and coconut. The floral and fruity aromas enhance the tropical notes of coconut and the mild sweetness of ube, creating a harmonious contrast.
CAKE
Guiness Stout Chocolate Cake – A decadent dessert with deep, bittersweet flavors, thanks to the richness of Guinness Stout.
Wine Pairing: 2018 | Tommasi, Amarone della Valpolicella, Italy – Full-bodied with notes of dark fruit and cocoa, this wine is the perfect companion to this indulgent cake.