New World “Champagne” Dinner 2010
Saturday December 18th, 2010 7 pm
Reservation only 845 246 0900
2010 “Champagne” Dinner
All American Sparkling Wines
and Sustainable Seafood!
I thought it would be cool to feature Sparklers from 5 different growing regions.
It is easy to do all Cali or even all Finger Lakes, but we worked to find a home for 5 completely different styles of American Sparklers on this menu. I chose to go all seafood. Each course makes the wine sing!
Hopefully we'll see ya there.
5 wines from 5 states are paired with 5 all American seafood courses.
Savory Duck Egg Creme Brulee
with butter poached lobster and salmon roe
Chateau Frank Blanc de Blancs, Finger Lakes
“Seed” Crusted Diver Scallops
cauliflower two ways, smooth puree w/ Curry and Meyer lemon,
pakora fried with cilantro-mint chimi
Argyle Brut, Oregon
Cornmeal Fried Oyster Sliders, Apple Chutney,
Monkfish Liver Pate
on peppered butter biscuits with champagne mustard
Pacific Rim Sparkling Rielsing, Washington State
Half Seared Albacore Tuna Pavé
fregola, black walnut, pomegranate sauce, savoy cabbage, black cumin
Iron Horse Brut Rose, Sonoma Coast
Sweet Crab, Rose and Nettle Meadows Goat Cheesecake
Gruet Demi Sec, New Mexico
Cuisine by Ric Orlando
Special Guest and Wine Expert Michael Weiss
Professor of Wine, Culinary Institute of America
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