Premium Wine Dinner May 16th
We will be serving up 5 courses prepared by Chef JB and 5 wines selected by Mitch. Featuring an 8oz Australian Waygu.
WINE & FOOD MENU
1-course: Yellowfin Tuna Crudo, Asian Pear, Rice Cracker, Szechuan Peppercorn Vinaigrette served with Château de Bligny NV Grande Réserve Brut Champagne France Wine Enthusiast 91 Rating A blend of half and half Pinot Noir and Chardonnay, this Champagne is ripe and mature. It is a finely balanced wine, rich while keeping a fresh aftertaste.
2-Course: Seared Sea Scallop, Caramelized Celery Root Puree, Hazelnut, Fried Sage served with Brewer-Clifton 2018 Chardonnay 3D Santa Rita Hills California Jeb Dunnuck 99 Rating The 2018 Chardonnay 3D, and this beauty has everything you could want from a Sta. Rita Hills release. Medium gold-hued, with a stunning nose of stone fruits, white currants, crushed stone, toasted bread, and a hints of green almonds, it hits the palate with full-bodied richness, a seamless, elegant texture, flawless balance, and a great, great finish. It's one of the finest Chardonnays in this report.
3-Course: Braised Oxtail Birria Tostado, Jacama Slaw, Cinnamon, Salsa Macha served with: Peay 2021 West Sonoma Coast Pinot Noir Sonoma County California Jeb Dunnuck 99 Rating Deep ruby with a jeweled appearance, the 2021 Pinot Noir West Sonoma Coast is pure with framboise and lavender wildflowers. Medium to full-bodied, with great structure, it’s beautifully pure and persistent, with notes of fresh pine and wildflowers as well as a great finish. Drink it over the next 20 years.
4-Course: Australian Wagyu Tenderloin, Warm Spiced Carrot, Charred Spring Onion, Red Wine Black Garlic Reduction served with: Mt. Brave 2021 Cabernet Sauvignon Mount Veeder Napa Valley California James Suckling 99 Rating A fabulous wine of focus and polish with very fine tannins that caress your palate and give great length to the finish. Medium to full body. The aromas of violets and currants are so beautiful. Dreamy. Best ever? A blend of 92% cabernet sauvignon, 4% cabernet franc, 2% merlot, 1% malbec and 1% petit verdot. A total of 3830 cases produced. Give it three to four years to soften.
5-Course: Chocolate Cremieux, Macerated Fruit, Crunchy Textures served with: Ramos Pinto 2018 Late Bottled Vintage Porto Portugal Wine Spectator 92 Rating Juicy and bright, with engaging raspberry and boysenberry pate de fruit notes inlaid with licorice snap and fruitcake. Shows a good low hum of energy throughout. Drink now through 2030. 125 cases imported.
Questions? Text me at 941-404-9685