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, sautted fresh Spinach and Roasted Shallots served with two Vineyard Designate Pinot Noirs
Chef Torched Gingered Crème Brulee with a Late Harvest Riesling