To plan this menu, Exec. Chef Tamara met with the Winemaker and the Winery Owner to sample each wine and discuss the attributes that they wanted to highlight. Chef Tamara developed a menu item to pair perfectly with each wine.
Sautee Lobster Tail Medallions on Golden Duchess Potatoes sauced with a Black Truffle Beurre Fondue served with an Estate Riesling
Seared Duck Breast on braised French Lentils with a Fall Fig Port reduction and with a Foie Gras filled Calimyrna Fig served with an Estate Pinot Noir
Braised Lamb Cheeks with creamy Rosemary Polenta,