Finally, we decided to split a dessert.  Again, there were only about three items to choose from, and what do you know, they had Kahlua tiramisu.  It was great - nice coffee and liqueur flavors with a rich, creamy texture.

Overall, I think it was a nice restaurant but they are still ironing out some kinks.  I'd like to see a bigger menu selection and any decent place really has to take reservations in my mind.  If you do decide to go, maybe opt for a week night or plan on being there before 6:30pm.  Bottom line: with so many other restaurants we haven't tried closer to home, we'll probably pass on going back.  

Friday nights are for indulgence and there is nothing I love more than eating rich cheese and drinking wine snuggled up with my husband.  The dates are a new recipe for us that we loved.  I first had something similar to this at a Spanish restaurant in Charlottesville called Mas.  We've also had them at a few other Spanish tapas restaurants and this recipe really nailed it.  We loved these with the other cheeses and wine.  

Stilton-Stuffed Dates with Prosciutto 
Source: Wine Bites by Barbara Scott-Goodman
Ingredients
12 dates, pitted
2-3 oz of Stilton cheese, crumbled 
6 thin slices of prosciutto, cut in half lengthwise 

Preheat the oven to 350.  Line a baking sheet with aluminum foil.

Cut a lengthwise slit in each date.  Stuff each one with just enough cheese to fill the cavity but not spill out.  Pinch the stuffed dates closed.

Wrap each date in a piece of prosciutto and arrange them, seam-side down, on the prepared pan.

Bake for 10 minutes.  Remove from the oven, and using tongs, carefully turn the dates.  Return to the oven and bake until browned and crisp, about 10 minutes longer.  

Note: Working with prosciutto can be frustrating because it is so thin.  I kept the meat on the paper when handling it.  I cut it on the paper and placed the date on the end of each slice and just rolled it along the strip.  

We paired these dates with the rest of the Stilton (which also featured cranberries!), Emmental cheese (a hard Swiss), and Le Petite Creme (a soft cheese like a Brie but is almost liquid in the center, even fresh out of the refrigerator making it perfect for spreading).  

Stilton is an English Blue cheese, the official type made only in 6 dairies.  There is a blue vein that runs throughout the cheese representing the penicillin mold.  It is paired best with a port or sherry but by that token, a sweet white wine as well. (Source: Cheese & Wine by Janet Fletcher).  

We eat our cheese on bread and crackers and pair it with apples or pears, honey, apple jelly, apricot preserves, and usually chopped dates or figs.  We love to play around with the different combinations you can make to see how the taste of the cheese changes.  We finished it all off with a petite Shriaz and a "Sweet Red."

This is a recipe of my mother's - she made this for my family when I was child.  I made this the night before and stored it in the fridge.  In the morning, I just placed the crock into the cooker and turned it on for 9 hours (then my cooker automatically switches to the "keep warm" setting.  My husband said the whole house smelled great when he came home :-) 

Ingredients 
1 lb of lean ground beef or turkey
2 cans of dark kidney beans
2 cans of pinto beans 
1 can of petite diced tomatoes
1 can of a chili starter (or a chili starter pouch)
1 onion, diced
1 green pepper, diced

1. Brown the beef with the onion and pepper until cooked through.  If there is excess fat, be sure to drain it off.
2. Add the beef mixture to the slow cooker along with the tomatoes and chili starter and stir thoroughly.  
3. Cook this mixture on low for 7-10 hours.
4. Rinse the beans thoroughly to remove excess salt.  Add them to the slow cooker in the last 60-30 minutes of your cooking time.  You can even add them when they are on the "keep warm" setting.
5. If you choose to cook for a shorter period, you may cook the beef mixture along with the beans for 4 hours on high.

See my earlier post for slow cooker tips: http://bonappetitrichmond.weebly.com/1/post/2012/01/spiced-braised-beef-with-sweet-potatoes.html 

This recipe is bursting with flavor and nutrients.  It was also quick and easy - perfect for Monday night.  I served this with organic brown rice and drizzled a fat free Asian sesame dressing over the arugula.  Since I was cooking for two, I just halved the ingredients for the salsa and had a little left over - just made it easier than dividing everything by three.  I took it easy on the jalapeno and red onion since we aren't big into spice.  I had not made this before tonight, but this is definitely a keeper.
Source: Everyday Food 

Ingredients

• 2 avocados, diced small
• 2 cups finely diced pineapple
• 1 jalapeno, minced
• 1 small red onion, finely chopped
• 1/2 cup packed fresh cilantro leaves, roughly chopped
• 1/4 cup fresh lime juice (from 2 limes)
• Coarse salt and ground pepper
• Nonstick cooking spray
• 6 skin-on halibut fillets (4 to 6 ounces each) (I used tilapia since I couldn't find any halibut) 
• Arugula, for serving

Directions

1. Heat broiler, with rack in upper third. In a medium bowl, stir together avocados, pineapple, jalapeno, onion, cilantro, and lime juice. Season with salt.
   
   
2. Coat a rimmed baking sheet with cooking spray and place fish, skin side down, on sheet; season with salt and pepper. Broil until fish is opaque throughout, about 8 minutes. Top fish with salsa and serve with arugula.

Mezzanine does not keep it's menu online because, according to the maitre d', the menu changes almost daily.  For an appetizer, we had a flat bread pizza with sliced sausage.  It was great and we ate every bite.  It was perfectly sized for 2 very hungry people or could be split between four.  
We both had a special for our entrees: winter vegetable gratin topped with three cheeses paired with grilled ciabatta bread.  For the most part, I liked it but it didn't blow me away.  I probably wouldn't order it again.  I did love the butternut squash, sweet potatoes, and bread, but I think there was an herb included that gave it taste I didn't quite care for.  Matt loved it, though, especially the cheese blend baked on top.  

Tangy Lime Shrimp
Source: Everyday with Rachel Ray
INGREDIENTS

• 1 lb. medium shrimp, patted dry
• 4 tbsp. butter
• 1/4 cup chopped shallots
• 1/4 cup lime juice, plus 1 tsp. grated zest
• 1/4 tsp. crushed red pepper
• 1/3 cup chopped cilantro

DIRECTIONS:

1. Season shrimp. Heat large skillet over medium-high; add 1/2 tbsp. butter and shrimp. Cook shrimp through, 1 to 2 minutes; transfer to plate. Over medium-low heat, melt 1 tbsp. butter; add shallots, lime juice and crushed pepper; cook 2 minutes. Add remaining butter, zest, shrimp and cilantro; toss.
   
   

Twice Baked Sweet Potatoes

Source: Everyday Food 
Ingredients:

• 5 medium sweet potatoes (about 3 pounds)
• 4 ounces fresh goat cheese
• Coarse salt and ground pepper
• 3 tablespoons finely chopped fresh chives
• 1/4 cup chopped pecans
• 1/4 cup panko (Japanese breadcrumbs)
• 4 tablespoons unsalted butter, room temperature

Directions

1. Preheat oven to 375 degrees. Prick sweet potatoes all over with a fork. Place on a large piece of foil on a baking sheet; fold foil around sweet potatoes to form a packet. Bake until tender when pierced with a knife, about 1 hour. (I was in a hurry and I was only cooking for two people, so I just put two potatoes in the microwave for about 13 minutes on high.  I eyeballed the adjustments for the other ingredients).
   
   
2. When cool enough to handle, halve sweet potatoes lengthwise. Scoop out all but 1/4-inch flesh from inside skins. Arrange 8 skins in a single layer in a 9-by-13-inch baking dish (discard remaining 2 skins). Place flesh in a food processor, along with 2 tablespoons butter and goat cheese; season with salt and pepper. Process until smooth, 2 minutes. Add chives and pulse to combine; spoon into skins.
   
   
3. In a small bowl, stir together pecans, panko, and 2 tablespoons butter until combined; season with salt and pepper. Sprinkle panko mixture over sweet potatoes. Bake until topping is golden, 10 to 12 minutes.
   
   

This is one of my favorite recipes.  It always hits the spot!  Making your own sauce is also rewarding - it's often cheaper and better for you as many pre-made sauces are very high in sugar and salt.  I make this dish with whole grain spaghetti to make it healthier.  

Source: Everyday Food (with changes)Ingredients

• 1 medium onion, grated (1 cup)
• 4 teaspoons Italian seasoning
• 1/4 cup grated Parmesan cheese, plus more for serving (optional)
• 1/4 cup plain dried breadcrumbs
• 1 large egg
• Coarse salt and ground pepper
• 1 pound ground beef sirloin
• 1 tablespoon olive oil
• 1 medium carrot, grated
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) tomato sauce
• 12 ounces spaghetti

Directions

1. Heat broiler with rack 4 inches from heat source. In a medium bowl, mix 1/4 cup onion, 2 teaspoons Italian seasoning, Parmesan, breadcrumbs, egg, 1 teaspoon coarse salt, and 1/2 teaspoon pepper until combined. Add beef; mix gently until combined. With moistened hands, form beef mixture into 16 balls (each equal to 2 level tablespoons). Place on a rimmed baking sheet, and broil until lightly browned, 10 to 12 minutes. 
2. Heat oil in a large saucepan over medium. Add carrot, remaining 3/4 cup onion, and remaining 2 teaspoons Italian seasoning; season with salt and pepper. Cook until vegetables are tender, 3 to 4 minutes. Add crushed tomatoes and tomato sauce; bring to a boil. 
3. While the sauce is simmering, bring a large pot of salted water to a boil.  Add pasta to boiling water; cook for about six minutes and drain.   
   
4. Reduce sauce to a simmer, and add meatballs.  When the pasta has finished, add it to the sauce too.  Cook, stirring occasionally, until sauce has thickened, 20 to 25 minutes.  The pasta should go into the sauce during the last five minutes or so.
   
5. Toss the pasta, sauce, and meatballs.  Serve with additional Parmesan if desired.  

Avocado Citrus Salad
Source: Everyday Food (with changes) Ingredients

• 1 grapefruit, peel and pith removed
• 1 large navel orange, peel and pith removed
• 3 ounces baby arugula (3 cups) - (I used baby spinach because I had it on hand)
• 2 avocados, sliced
• 2 radishes, trimmed and thinly sliced (I omitted  this - I can't stand them!)
• 1 tablespoon extra-virgin olive oil 
• 2 scallions (white and light-green parts only), thinly sliced
• Coarse salt and ground pepper

Directions

1. Working over a medium bowl, cut out grapefruit and orange segments, then squeeze juice from membranes.  (I didn't quite understand the reason at first but I think it's because the fruit would be too juicy if you don't do this.  I just squeezed most of the juice out with my hands into a bowl).  
   
   
2. Place arugula on a platter and top with avocados, radishes, and citrus segments with juices. Drizzle with oil, top with scallions, and season with salt and pepper.

Roasted Acorn Squash
Source: Everyday Food Ingredients

• 1 large acorn squash, seeded, cut into 8 wedges (I just cut mine in half) 
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon of dried thyme) 
• Coarse salt and ground pepper
• 1 tablespoon golden raisins
• 1/4 cup red-wine vinegar
• 2 tablespoons sliced almonds, toasted (optional)

Directions

1. Preheat oven to 400 degrees. On a rimmed baking sheet, toss squash with olive oil and thyme; season with salt and pepper. Roast until squash is browned and tender, 30 to 35 minutes, flipping halfway through. Add raisins to a small pot with vinegar. Bring to a boil, then drain and sprinkle over squash along with almonds.