S1
Posts: 14828
Joined: 11/12/2011 From: Wandering between Coastal SC and South FL Status: offline
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Circa 1886 7:00pm: Dinner in Tack Room MENU First Course BLACK GARLIC RISOTTO Carolina Gold Rice, Duxelle of Crimini Mushrooms & Caramelized Onions, Crumbled Blue Cheese 1993 Robert Ampeau & Fils Meursault 1er Cru Les Perrières x 2 Second Course SEARED NY FOIE GRAS Sangria Apple Tart, Vanilla Cheddar Anglaise, Celery Greens, Pink Peppercorns 2008 Château Rayas Châteauneuf-du-Pape Reserve x 2 2007 Clos des Papes Châteauneuf-du-Pape x 2 Third Course HIDDEN FJORD SALMON Nueske’s Bacon, Fingerling Potato n’ Truffle Salad, Braised Spinach, Grain Mustard Hollandaise 2007 Oddero Barolo Riserva Vigna Rionda x 2 2007 Vietti Barolo Rocche x 2 Fourth Course BROKEN ARROW RANCH ANTELOPE Juniper Brine, Anson Mills Grits, Mushroom & Chestnut Duxelle, Pomegranate Demi Glace 1993 Colgin Cabernet Sauvignon Herb Lamb x 2 1984 Dominus Estate x 2 Fifth Course GRANA PADANO PANNA COTTA Honey Chestnut Butter, White Balsamic Poached Pear, Crispy Prosciutto 1995 Domaine Huet Vouvray Cuvée Constance [magnum] Menu = $115.00++ per person 11% Tax 20% Gratuity Corkage Fee = $25.00 per 750ml bottle and $50 per magnum for additional bottles Room Fee: WAIVED Method of Payment: SEPARATE CHECKS PER PERSON Clever menu, and I think the 2nd course will actually work with the CdPs (the pink peppercorn is the glue IMO). Sorry about the Crimini M&C--he insisted. Don't bring additional bottles, since there will be an extra charge.
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Tous les chemins mènent à la Bourgogne! "One not only drinks wine, one smells it, observes it, tastes it, sips it and -- one talks about it!" (in memory of drycab)
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