The Winemaker's Dinner

May 25, 2014 / 6:30 pm


Apple Wood Smoked Shrimp Mousse with Yukon Potato Tuille & Blackberry-bacon vinaigrette
Paired with Sweet Mountain Apple
1st Course
Peppered Tuna with Cherry Tomato Provencal & 20 year aged balsamic reduction
Paired with 2011 Chambourcin
2nd Course 
Pheasant terrine with house made pancetta & orange gastrigue
Paired with 2013 Chardonnay
3rd Course
Feta, Avocado, Radish, & Watermelon Napoleon with Chive oil
Paired with 2013 Dry Rose'
4th Course 
Chantrelle crusted Filet Mignon with Bordelaise sauce and roasted red pepper & Scallop Risotto and Honey roasted baby carrots
Paired with Archival I barrel sample
Cheese Course
Cinnamon Raisin puff-pastry with Stilton and pear
Shallot confit with Pont-l'Evêque
Cumin crusted gouda with pepper jelly
Paired with 2012 Nouveau Chien
Chocolate Honeycomb Crepe with Blackberry Crème Friache and Heritage port reduction