Tuesday Night Wine Dinner January 28th, 2014 Three Courses Each Served With A Tasting Size Of Each Accompanying Wine 35~ First Course: Warm Bruschetta Heirloom Tomatoes, Creamy Burrata, Belgian Ham, California Olive Oil,Port Wine Reduction 14- Paired With: Indaba Chardonnay- Citrus and tropical fruit aromas lead to a crisp, fresh palate with mouth-filling flavors of apple, pear, honey, and pineapple 8- Second Course: Slow Roasted Amish Chicken, Autumn Root Vegetables, Applewood Bacon, Rosemary pan Jus 22 - Paired With: 181 Merlot- Aromas of black cherry, vanilla & toasty spice. Flavors of black cherry compote, red currant, spicy cedar and vanilla 8- Dessert: Chocolate Peanut Butter Tart or Creme Brûlée 10- Paired With: Selbach Riesling- Light minerality, honeyed richness and crisp acidity 8- Some of Our Other Specials For This Evening: Foie Gras Presentation Pan Seared Hudson Valley Foie Gras, Crispy Duck Confit,Toasted Macadamia Nut Goat Cheese Gelato, Port Wine Poached Pear Brulee Balsamic Drizzle 23- Parmesan Tarragon Encrusted Filet of Sole Truffled Forest Mushroom Risotto, Sauteed Baby Spinach, Champagne Lobster Beurre Blanc 32- Duvel BBQ Braised Pork Belly, Toasted Spaetzle, Forest Mushroom Pan Roast, Caramelized Sauerkraut 29-
Posted on: Tue, 28 Jan 2014 20:21:50 +0000
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