2013 Spring Wine Pairing

February 18, 2013No Comments

2013 Spring Wine Pairing

Appetizer Course

Wagyu Tartare with quail egg, arugula, garlic crostini and truffle olive oil

Fish Course

Warm Scallop “Ceviche” and Mango Caviar

Salad Course

Baby greens tossed with Muscatel vinaigrette, topped with dried cherries, red onions, roasted filberts

and Pecorino Romano




Lobster “Goulash”

Light potato gnocchi, braised pearl onions, roasted red and yellow tomatoes, poached Maine lobster

Grilled Buffalo Tenderloin

With Danish Bleu cheese, apple wood smoked bacon, served with herb risotto cake and wild

mushroom ragout

Smoked Rack of Lamb

Fried goat cheese, honey Balsamic reduction and sweet potato mash


Deconstructed Tiramisu

Espresso Crème Brulee, Mascarpone Mousse, Lady Finger Dust and Raspberry Sphere