A Cozy and Flavorful Evening at Ha’Penny – March 4th

This past Tuesday, Ha’Penny Beach Club hosted another wonderful Regular Dinner, where guests enjoyed a beautifully crafted menu filled with fresh flavors and comforting dishes.

The evening began with a Caprese Salad, featuring ripe tomatoes, creamy mozzarella, and a drizzle of fragrant basil oil. The simplicity of this classic dish set the perfect tone for the meal, delighting guests with its bright and refreshing flavors.

For the main course, diners had two exceptional options. The Chicken Marsala, served with whipped garlic mashed potatoes and crisp haricot vert, was a favorite for those craving a rich and savory dish. The Marsala wine sauce added depth, perfectly complementing the tender chicken. Meanwhile, the Chermoula Grilled Mahi, accompanied by couscous pilaf and roasted cauliflower, offered a bold and aromatic alternative. The North African-inspired marinade brought out the mahi’s natural sweetness, creating a perfectly balanced dish.

To round out the evening, guests indulged in Blueberry Crumble Pie, topped with vanilla whipped cream. The warm, golden crumble and sweet blueberries provided the ultimate comforting finish to a satisfying meal.

Thank you to everyone who joined us for this delicious evening—we look forward to welcoming you back soon for more unforgettable dining experiences at Ha’Penny Beach Club!


Suggested Wine Pairings for Chicken Marsala

Chicken Marsala, with its rich, savory sauce made from Marsala wine, mushrooms, and butter, pairs best with wines that complement its earthy depth and balance its creamy, slightly sweet flavors. Here are some ideal choices:

White Wine Pairings

  • Chardonnay (Louis Latour, La Crema) – A medium to full-bodied Chardonnay with a touch of oak complements the creaminess of the mashed potatoes and the richness of the Marsala sauce.
  • Viognier – Offers floral and stone fruit notes that pair well with the savory and slightly sweet profile of the dish.

Red Wine Pairings

  • Pinot Noir (Sea Sun) – A light to medium-bodied Pinot Noir with red fruit and earthy notes enhances the mushrooms and herbs in the dish without overpowering the chicken.
  • Merlot (St. Francis) – Soft tannins and dark fruit flavors in Merlot create a smooth pairing with the dish’s creamy and umami-rich elements.
  • Barbera – With high acidity and notes of cherry and spice, Barbera balances the dish’s richness while complementing the Marsala wine sauce.

For the best experience, opt for a wine with balanced acidity and moderate tannins, ensuring it enhances rather than competes with the dish’s flavors.


Suggested Wine Pairings for Chermoula Grilled Mahi

Chermoula Grilled Mahi, with its North African-inspired marinade of fresh herbs, citrus, garlic, and warm spices, pairs best with wines that enhance its bright, aromatic flavors while complementing the texture of the fish and the earthiness of the sides.

White Wine Pairings

  • Sauvignon Blanc (Whitehaven, Château de Sancerre) – A crisp, citrus-driven Sauvignon Blanc complements the lemon, garlic, and herbs in the chermoula while balancing the lightness of the mahi.
  • Grillo (Vigneti Zabu) – With its zesty citrus, green apple, and floral notes, Grillo is an excellent pairing for herbaceous dishes like chermoula-seasoned fish.
  • Vermentino – Known for its bright acidity and subtle salinity, Vermentino enhances the flavors of the grilled mahi and roasted cauliflower.

Rosé Pairing

  • Rosé (Minuty M) – A dry, fruit-forward rosé offers a refreshing contrast to the warm spices and herbs in the chermoula.

Lighter Red Wine Pairings

  • Pinot Noir (Sea Sun) – A light-bodied Pinot Noir with earthy and red fruit notes complements the smoky and roasted flavors of the cauliflower and couscous.
  • Gamay – Known for its bright acidity and soft tannins, Gamay pairs well with spice-forward dishes without overpowering the fish.

For the best experience, choose a white wine with crisp acidity, a dry rosé, or a light-bodied red wine that won’t overshadow the delicate flavors of the fish while enhancing the complexity of the chermoula and roasted cauliflower.