Monthly Archives: April 2017

April 12, 2017 Menu and Wines.

Join us to celebrate the arrival of Spring

Spring into Spring

1st Course

Asparagus, Smoked Trout, Radish, Watercress

Gruner Veltliner, Stadt Krems, Austria, 2015

2nd Course

Grilled Octopus, White Beans, Melted Tomato, Fennel

Chardonnay, Librandi, IGT, Calabria, Italy,2015

3rd Course

Spring Vegetable Ragot, Barley Risotto

Pinot Noir, American Thread, Monterey, CA., 2014

4th Course

Loin of Lamb, Roasted Garlic Chick Peas,

Feta & Mint Pesto

Korum, Argiolais, IGT, Sardinia, Italy, 2012

 

5th Course

Warm Berry Stew, Vanilla Bean Ice Cream, Sable Cookie

Apianae, Moscato, Molise, Italy, 2012

Wine and Food Pairing

It’s almost time! The kitchen is really excited for April 12th.  The menu is set and the wines are almost picked out. We are going to taste the desert wine selections this Wednesday. I do know that for the dessert wine we’ll be pouring a really big, flavorful selection.

This pairing is going to be wonderful! We have several large format bottles to pour for the event.

We have just a couple of seats left. I hope to see you there.

The kitchen team is also gearing up for the new spring menu selections. Spring is such a special time of year for Chef’s. This is the time that all the new growth from the plant kingdom start to blossom. We have ramps, nettles, dandelion, morel mushrooms and wild mustard starting to pop up. The herb chervil will show up. The spinach, sorrel and radish seeds are planted. It’s time to start eating from the garden again. A very exciting time.

 

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