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Thursday,
September
29th
-
7:00
pm |
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 |
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Red wine and Seafood dinner |
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Menu |
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• |
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~ Reception ~ |
| Amuse Bouche or Hors d'oevres |
| Matching Wine: TBD |
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| • |
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~ First Course ~ |
| Hot Smoked Salmon |
| french green lentils, pickled shallots, cucumber and a goldenbeet sauce |
| Matching Wine: St Mommessin, St Amour, Beaujolais, France 2003 |
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| • |
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~ Second Course ~ |
| Grilled Scallops |
| sweetbreads, german fingerling potato salad, black trumpets, celeriac sauce |
| Matching Wine: Domaine Serene Pinot Noir, Yamhill Cuvee, Willamette Valley, OR 2003 |
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| • |
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~ Third Course ~ |
| Horseradish Crusted Halibut |
| braised red cabbage, sweet potato gallette, red wine reduction |
| Matching Wine: Lehrner, "Claus", Austria 2003 |
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| • |
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~ Fourth Course ~ |
| Grilled Tuna |
| oxtail, herbed dumplings, baby turnips, thyme scented mushroom broth |
| Matching Wine: Chateau de la Negly, "La Falaise", Languedoc, France 2003 |
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| • |
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~ Fifth Course ~ |
| Swordfish "Tenderloin" Au Poivre |
| yukon puree, hen of the woods and cippollini onion ragout, sherry vinegar sauce |
| Matching Wine: La Rioja Alta, Vina Ardanza, Rioja, Spain 1998 |
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| • |
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~ Dessert ~ |
| Cheese & Fruit |
| Matching Wine: TBD |
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