The Winemaker's Dinner

May 25, 2014 / 6:30 pm

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Amuse-bouche
 
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
 
Dessert
 
Chocolate Honeycomb Crepe with Blackberry Crème Friache and Heritage port reduction
Coffee