3-course Seasonal Dinners with Wine Pairing
Spring
Start Baby gems, red flame grapes, kumquat, roasted pecans, Stilton, arugula mache, Champagne vinaigrette Main Roasted spring lamb leg, new potatoes, baby carrots & fennel, fresh garbanzo beans, nicoise olive-kumquat tapenade ~~~ JC Cellars 2006 Rockpile Syrah Finish Blueberry-lemon buckle and “three twins” cardamom ice cream |
Summer
Start Smoked paprika and heirloom tomato gazpacho Puffed Irish cheddar croutons Main Southern fried cornmeal-crusted chicken with minted Israel Couscous & a watermelon, feta, cucumber and pineapple sage salad ~~~ Soder 2010 Yam Hill Oregon Brut Rose of Pinot Finish Mixed berry Tiramisu with lime creme anglaise |
Fall
Start Creamy parsnip-apple soup with Della Fattoria Semolina rosemary crostini Main Slow roasted “three spice” pork shoulder, lemon & garlic brussel sprout leaves, wild rice, cranberry and roasted chestnut pilaf ~~~ Dumol 2007 Sonoma Coast Chardonnay Finish Warm Gravenstein apple tart tartin with salted caramel-balsamic ice cream |
Winter
Start Arugula, watercress, persimmons and chèvre with toasted pistachios and pomegranate-red wine vinaigrette Main Coffee-Cocoa dry rubbed Venison chops with Mole sauce, Creamy Heritage polenta with Fontina, Roasted Poblano and Swiss Chard ~~~ Stags Leap Artemis 2011 NV Cabernet Finish Petite Red velvet cakes, coffee ice cream Mexican bittersweet chocolate sauce with hints of cinnamon and chillies |