Spanish Wine Dinner
Featuring Selections From Penedes, Reuda,
Ribera del Duero, Rioja and Terra Alta
July 17, 2008
RECEPTION
West Coast Oysters
Salsa Crudo
White Grape and Almond Gazpacho Shooters
Crispy Yellow Squash Cakes and Golden Trout Roe
Tomato and Watermelon Popsicles
Flowers and Lavender Salt
Naveran Cava Brut Reserva Blanc de Blancs, NV, Penedes
Ken Lingle, Executive Chef
Joe Greco, Chef de Cuisine
Ted Bearor, Director of Food and Beverage
DINNER
FIRST
Grilled Red Mullet Fillet
Fennel-Tomato Slaw, Cilantro-Chili Dressing
Telmo Rodriguez Basa, 2007, Reuda
SECOND
Trio of Tapas
Sautéed Mushrooms with Herbs and Truffle
Lamb Meatballs with Cinnamon – Orange Glaze
Braised Veal Stuffed Squid in its Ink
Vizcarra Roble, 2006, Ribera del Duero
THIRD
Bacon Wrapped Quail
Stuffed with Chorizo Sausage, Dates and Black Olives
Cauliflower Puree, Pan Juices
Finca Valpiedra Reserva, 2001, Rioja
FOURTH
Alubias Negras
Spiced Pork Tenderloin and
a Classic Stew of Black Beans and Smoked Pork Belly
Cellar Vinos Pinol L’Avi Arrufi, 2004, Terra Alta
DESSERT
White Chocolate and Kirsch Cherry Crème Brulee
Celler Vinos Pinol Mistela White, 2006, Terra Alta
Justin Wine Dinner
Featured Selections form Paso Robles, California
August 21, 2008
RECEPTION
Mussels “En Escabeche”
Pineapple-Tomato Mignonette
White Truffle Deviled Eggs
Gazpacho Shooters of Radish, Cucumber and Carrot
Chicken and Foie Gras Meatballs
Chanterelle Gravy
Justin, Sauvignon Blanc, 2007
Ken Lingle, Executive Chef
Joe Greco, Chef de Cuisine
Ted Bearor, Director of Food and Beverage
DINNER
FIRST
Lobster Sausage Stuffed Jumbo Prawn
Apricot Puree, Tahitian Vanilla Butter
Justin, Chardonnay, 2006
SECOND
Brochettes of Quail
Sunchoke Hash, Smoked Duck, Watercress
Balsamic Reduction
Justin, Cabernet Sauvignon, 2005
THIRD
Pumpernickel Crepes Filled with Wild Mushrooms
Carrot-Caraway Butter, Chervil Nage
Justin, Justification, 2006
FOURTH
Gratinée of Bone Marrow and Beef Tenderloin
Black Truffle Creamed Spinach, Croquettes “Gone Wild”
Wild Rice and Mushrooms
Justin, Savant, 2005
DESSERT
Ecuadorina Chocolate Custard Cake
Braised Plums with Port Sorbet
Justin, Obtuse, NV
Ravines Wine Dinner
Featuring Selections From The New York State Finger Lakes Region
September 18, 2008
RECEPTION
Petit Shrimp Cakes
Sorrel-Lemon Aioli
Foie Gras Paté Canapés
Salmon Tartare Spoons
Caper-Golden Raisin Jam
Escargot
Stinging Nettles and Bacon
Ravines, Dry Riesling, 2006
Ken Lingle, Executive Chef
Joe Greco, Chef de Cuisine
Ted Bearor, Director of Food and Beverage
DINNER
FIRST
Seaweed Crusted Tuna
Grilled Asparagus and Spring Fern Shoot Salad
Very Garlicky Dressing, Minted Mustard Vinaigrette
Ravines, Sauvignon Blanc, 2006
SECOND
Wild Mushroom Puree
Sautee of Foie Gras and ChicKen of the Woods Mushrooms Onions, Croutons
Ravines, Chardonnay, 2006
THIRD
Flash Cooked “Sashimi” of Spring Lamb
Torn Herbs, Ginger-Chili Dressing, Hot Curry Oil, Lotus Chips
Ravines, Pinot Noir, 2006
FOURTH
Beef Short Rib Encrusted Filet of Sturgeon
Creamy Salsify, Carrot Vinaigrette
Ravines, Cabernet Franc, 2006
CHEESE COURSE
New York Cheeses
Dried Fruit Jams, Spiced Cashews
Ravines, Meritage Red, 2005
Cape Classics Wine Dinner
Featuring Selections from South Africa
October 16, 2008
RECEPTION
Filo Cigars
Apricots and Foie Gras
Late Season Tomato and Watermelon Pops
Veal Meatballs
Sour Cherry Glaze
Wasabi Deviled Egg
Mulderbosch, Cabernet Sauvignon Rose, 2007
Ken Lingle, Executive Chef
Joe Greco, Chef de Cuisine
Ted Bearor, Director of Food and Beverage
DINNER
FIRST
Steamed Littleneck Clams
Apple, Hint of Rosemary and Pancetta
Thelema, Sauvignon Blanc, 2007
SECOND
Poblano and Sweet Corn Soup
Grilled Shrimp and Tropical Fruit Salpicon, Basil Oil
Raats Family Wines, Chenin Blanc, 2006/2007
THIRD
Crispy Silkie Chicken
Roasted Garlic-Artichoke Puree, Baby Autumn Vegetables
Kanonkop, Pinotage, 2004
FOURTH
New Zealand Lamb Saddle
Stuffed with Roasted Squash and Polenta
Goat Cheese Creamed Spinach, Slightly Minted-Tomato Jam
Rustenberg John X. Merriman, 2005
CHEESE COURSE
Tasting of Australian and New Zealand Cheeses
Smoked Nuts, Wild Berry Chutney
Klein Constantia Vin de Constance, 2002
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