Wine Pairing Dinner- September 8, 2016
Trip to France- Opening with a toast NV Cremant D’Alsace ‘Paul-Edouard’ Extra Brut
Course I 2014 Antoine Sunier Morgan (Beaujolais) Country Style Pork Pate with Duck Breasts and Pistachios, served with Peach mustard, house pickles and a baguette
Course II 2013 Bott Geyl Les Points Cardinaux “Metiss” (Blend) Bouillabaisse Stuffed Indiana Tomato, Saffron Broth and Rouille from Marseille and Provance
Course III 2013 Puligny-Montrachet Monthelie Rouge (Pinot Noir) Grilled Diver Scallop with an escargot, Roquefort and Chive Cream Course IV 2011 Mayard Crau de Ma Mere Rouge (Chateauneuf Du Pape) Chateau Style Stuffed Veal Breast with Picholine Olives, Spinach and Figs, Spiced Root Vegetable Puree
Course V NV R.H. Coutier Rose Brut Grand Cru (Champaign) Pear Tart Buerre Noisette, Apricot Brandy Gastrique, Local Honey Comb and Candied Hazelnuts