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Robert Craig Wine Dinner
Presented by Elton Sloan, General Manager
Saturday, May 22, 2010 at 7pm
$175 per person exclusive of tax and gratuity
PASSED HORS D’ OEUVRES
Nicolas Feuillatte Brut NV
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FIRST COURSE
Sautéed Sea Scallop
jasmine-coconut emulsion, jalapeno, green apple, lemongrass
2008 Chardonnay, Durell Vineyard, Sonoma
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SECOND COURSE
Breast of Squab
Ancho-Chocolate Sauce, Baby Turnips, Coco Nib Croquant
2007 Affinity Napa Valley Cabernet
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THIRD COURSE
Moroccan Spiced Lamb Loin
Chickpea, Vadouvan, Baby Carrots, Ras el hanout
2006 Mt. Veeder Cabernet
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FORTH COURSE
Charred Wagyu Rib Eye
Morels, Yukon Gold, Béarnaise
2006 Howell Mountain Cabernet
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DESSERT
Seckel Pear Charlotte
Angel food, lemon-balm parfait, bergamot gelée
2005 Mount Horrocks, Riesling, Clare Valley
Executive Chef: Russell Jaehnig
Chef de Cuisine: Jake Biernacki