Date: Tuesday, November 13 – 6 PM
Cost: $105/pp (includes food, wine, tax & grat)
Hors d’oeuvres
Bison Liver Pate on White Toast Round Pickled Chili
Duck Rillette Cherry Gastrique on Whole Grain Cracker
Crab and Pea Cake with Avocado and Pea Tendril
Wild Mushroom Croquette with Dried Scallops
Wine: Elouan Rose, Oregon
This is a bespoke rosé where grapes were grown and harvested with the specific intention of making rosé; and not a saignée rosé, which can be a by-product of making red wine. The diversity of the cool climate growing areas, combined with a long growing season creates wine with intensity of fruit flavor, structure, and a fresh vibrant acidity.
1st Course
Diver Scallop Crudo with Smoked Lemon, EVOO, Citrus Burst, White Soy Powder
Wine: Elouan Chard, Oregon
Lively aromatics and generous fruit define the 2016 Elouan Chardonnay. Burnished gold in color, this Chardonnay starts off with unforgettable aromas of apricot, lemongrass and buttered popcorn that set the stage for beautifully melded flavors of honeydew melon, pear and lemon shortbread. Full bodied and supremely balanced, with lively acidity in perfect harmony with rich, roundfruit. Opulent mouthfeel with a clean finish.
2nd Course
Balsamic & Plum Lacquered Manchester Farms Quail with Creamy Wild Rice, Sorrel, Puffed Wild Rice and Preserved Plum Relish.
Wine: Boen Pinot Noir, Russian River
Ruby-red with sparkling garnet highlights. Aromas of wild blackberry, Santa Rosa plum, and strawberry with hints of oregano, sage and white pepper. Inviting flavors of ripe raspberry, boysenberry, black-fruit jam and warming spices; moderate acidity and bold tannins.
3rd Course
Hickory Smoked Wild Boar Tenderloin, Blueberry Dust, Celeriac & Parsnip Risotto, Charred Broccolini, Red Wine Reduction
Wine: Belle Glos Clark & Telephone, Santa Maria Valley
The color is a deep scarlet-red with lush aromas of blackberry bramble, nutmeg, and a hint of caramel. The wine is fresh and exuberant in the mouth with sumptuous strawberry jam, ripe black cherry, cranberry and warm gingerbread. It is perfectly balanced with refreshing acidity, velvety tannins and a hint of toffee carrying through its long finish.
4th Course
Benton’s Country Ham & Blue Ridge Mountain Creamery Gorgonzola Tart with Candied Walnuts, Blackberries, Sorrel and Sorghum
Wine: Beran Zinfandel, Sonoma Coast
Deep, dark purple with a black core and red hues. Aromas of just-baked blueberry pie, raspberry, and dark chocolate with hints of sweet baking spice and vanillin oak. Rich and yet also elegant, this wine has beautiful red and black berry fruit flavors, with hints of cloves and pepper with a long finish. Medium-bodied with fine-grained tannins, gorgeous palate-weight, and a persistent elegant finish.
Dessert
Mignardises hand-made by Pastry Chef, Heather Gressett
