Tuesday, April 17, 2012

Great Wines In Grand Houses With Pride Mountain Vineyards and Chef Rich Garcia

The evenings menu....

Passed Hors d'oeuvres
2010 Viognier

Hudson Valley Foie Gras “ PB&J “
Bentons Smokey Mountain Ham Croquettes & Honey Bourbon Aioli
Captain Chris Browns Atlantic Fluke Crudo

First Course
2010 Chardonnay
Cured Wild Alaskan Salmon
green apple, Jonah crab, Dijon mustard sorbet, black olive

Second Course
2006 Cabernet Franc & 2006 Merlot
Hudson Valley Magret Duck “Ham”
spring dug parsnip, locally foraged mushrooms, hibiscus textures

Cheese Course
2009 Syrah
Sheep's Milk Cheese
plum gelee , piment d espelett, basil flowers, extra virgin olive oil, piquillo peppers

Dessert Course
Mistelle de Viognier
Citrus & White Chocolate Panna Cotta
Buddha's hand, mandarin, jasmine


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