Wine Dinner Menu Monday, May 13, 2024
Arriving
Starting at 6:30 pm for meet-n-greet with Le Comte de Malartic 2019 Blanc
Canapes: House Cured Anchovies w/ Olive Persillade, Scallop Ceviche, and Local Mushrooms w/ Chevre
First course with whites: 2020, 2019, 2016
1stCourse: Spanish Grilled Octopus- Wild, Smoked Artichoke-Rock Shrimp Agnolotti, Kumquats, Blood Orange, Mache, Dill Cream
Second course with reds: 2016, 2014, 2010
2ndCourse: Roasted Swordfish, Charred Onion Risotto, Sour Cherries, Toasted Pine Nuts, Savoy Spinach, Preserved Lemon Sabayon
Third course of reds: 2007, 2004 and 1998
3rdCourse: Wood Grilled Australian Lamb Chops, Spring Onion, Foie Gras, English Peas, Morel Mushrooms, Veal Demi Glace
Final course of whites: 2014, 2006, 2004
4th Course with cheeses
Sea Hive (Uintah, UT, USA): American Original, hand-rubbed semi-firm cheese with sea salt and honey. The rub imparts tangy notes to the cheese and gives it a crumbly, pleasant body.
Purple Haze (Humboldt, CA, USA): A Californian chevre with mixture of lavender buds and fennel pollen creates sweet notes that are offset by a pleasing, subtle acidity.
Soft Camembert– Details as to origin forthcoming, but I just wanted to get this to you, now.
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