|
Main /
Wine DinnersMain.WineDinners HistoryHide minor edits - Show changes to markup Changed line 19 from:
Seared Natural Sea Scallop\\ to:
Wild Gulf Red Snapper\\ Changed line 43 from:
Krupp Brothers Veraison Cabernet Sauvignon, Stagecoach Vineyard 2009 to:
Krupp Brothers Veraison Cabernet Sauvignon, Stagecoach Vineyard 2008 Added lines 11-12:
Mumm Napa, Brut Rosé, N.V. Changed lines 16-17 from:
wine selection to be determined to:
Krupp Brothers “The Doctor,” Napa 2011 Changed lines 22-23 from:
wine selection to be determined to:
Krupp Brothers Chardonnay, Napa 2010 Changed lines 28-29 from:
wine selection to be determined to:
Krupp Brothers Black Bart Syrah, Stagecoach Vineyard 2009 Changed lines 34-36 from:
wine selection to be determined to:
Krupp Brothers Veraison Red, Napa 2008 Changed line 43 from:
wine selection to be determined to:
Krupp Brothers Veraison Cabernet Sauvignon, Stagecoach Vineyard 2009 Changed lines 11-12 from:
Menu to:
First Course\\ Changed lines 16-17 from:
[] to:
Second Course\\ Changed lines 22-23 from:
[] to:
Third Course\\ Changed lines 28-29 from:
[] to:
Fourth Course\\ Changed lines 34-35 from:
[] to:
Fifth Course\\ Changed lines 2-3 from:
7:00 pm, Friday, October 25th, 2013 to:
6:30 pm, Friday, October 10th, 2014 Changed lines 7-17 from:
$245. per person Wines selected and presented by D.C. Flynt, MW Hors d’Oeurves to:
$89. per person - menu only Menu Double Duck Consommé en Croûte\\ Changed lines 15-20 from:
wine to be selected by DC Flynt, MW 1st Course to:
wine selection to be determined [] Changed lines 22-26 from:
Fevre et Fevre, Chablis 2011 2nd Course to:
wine selection to be determined [] Changed lines 29-33 from:
David Moret, Meursault, Clos du Cromin 2011 3rd Course to:
wine selection to be determined [] Changed lines 36-41 from:
Roland Rapet, Aloxe Corton 2010 4th Course to:
wine selection to be determined [] Changed lines 45-59 from:
Bernard Gros, Vosne Romanée 2008 5th Course 6th Course to:
wine selection to be determined Changed lines 26-27 from:
2011 Chablis, Fevre et Fevre to:
Fevre et Fevre, Chablis 2011 Changed lines 32-33 from:
2011 Meursault, David Mort, Clos du Cromin to:
David Moret, Meursault, Clos du Cromin 2011 Changed lines 38-39 from:
2010 Aloxe Corton, Roland Rapet to:
Roland Rapet, Aloxe Corton 2010 Changed lines 45-46 from:
2008 Vosne Romanée, Bernard Gros to:
Bernard Gros, Vosne Romanée 2008 Changed lines 51-53 from:
2006 Clos Vougeot, Bernard Gros, Grand Cru, ‘Musigni’ to:
Bernard Gros, Clos Vougeot, Grand Cru, ‘Musigni’ 2006 Added line 59:
Changed lines 26-27 from:
wine to be selected by DC Flynt, MW to:
2011 Chablis, Fevre et Fevre Changed lines 32-33 from:
wine to be selected by DC Flynt, MW to:
2011 Meursault, David Mort, Clos du Cromin Changed lines 38-39 from:
wine to be selected by DC Flynt, MW to:
2010 Aloxe Corton, Roland Rapet Changed lines 45-46 from:
wine to be selected by DC Flynt, MW to:
2008 Vosne Romanée, Bernard Gros Changed lines 51-53 from:
wine to be selected by DC Flynt, MW to:
2006 Clos Vougeot, Bernard Gros, Grand Cru, ‘Musigni’ Changed line 10 from:
Wines selected and presented by D.C. Flynt, MW to:
Wines selected and presented by D.C. Flynt, MW\\ Changed lines 10-11 from:
Wines presented by D.C. Flynt, MW to:
Wines selected and presented by D.C. Flynt, MW Menu created by Mohamed Chettouh, C.E.C. Changed lines 2-3 from:
7:00 pm, Friday, October 25th to:
7:00 pm, Friday, October 25th, 2013 Changed lines 2-3 from:
6:30 pm, Thursday, October 18th to:
7:00 pm, Friday, October 25th Changed lines 10-11 from:
1998 Champagne, Henriot, Brut to:
Wines presented by D.C. Flynt, MW Hors d’Oeurves Changed lines 22-24 from:
Mini Bouillabaisse with Fennel Confit en Croûte to:
Louisiana Jumbo Lump Crab & Shrimp Bourek Changed lines 28-32 from:
Moulard Duck Foie Gras, Duck Leg Confit to:
Crispy Red Snapper Changed lines 34-38 from:
Duo of Prime Beef Medallion & Braised Boneless Short Rib to:
Double Duck Consommé Changed lines 40-43 from:
Chèvre Chaud with Fresh Thyme, Tomato Tartare & Boston Lettuce to:
Colorado Lamb Two Ways Changed lines 47-52 from:
Meyer Lemon Gelato assortment of La Truffe Sauvage chocolate truffles to:
Warm Montrachet with Thyme 6th Course Changed lines 20-21 from:
2010 Beaune, Bouchard Pere et Fils, Beaune les Greves Vignes de l’Enfant Jesus to:
2010 Beaune, Bouchard Pere et Fils, Beaune Greves, ‘Vignes de l’Enfant Jesus’ Changed lines 26-27 from:
2009 Hermitage, Chapoutier, Ermitage les Greffieux to:
2009 M. Chapoutier, Ermitage, ‘les Greffieux’ Changed lines 36-38 from:
Beaumes-de-Venise, Chapoutier to:
2009 M. Chapoutier, Muscat, Beaumes-de-Venise Changed line 19 from:
vermouth leek sauce, shaved Grana Padano to:
vermouth leek sauce, shaved Grana Padano\\ Changed line 25 from:
haricot vert, roasted shallot bordelaise to:
haricot vert, roasted shallot bordelaise\\ Changed line 30 from:
herbed cannoli cracker & Il Borro extra virgin olive oil to:
herbed cannoli cracker & Il Borro extra virgin olive oil\\ Changed line 35 from:
with lemon chiffon cake, Italian meringue & lemon crème anglaise to:
with lemon chiffon cake, Italian meringue & lemon crème anglaise\\ Added lines 10-11:
1998 Champagne, Henriot, Brut Changed lines 13-14 from:
Mini Bouillabaisse with Fennel Confit en Croûte to:
Mini Bouillabaisse with Fennel Confit en Croûte Changed lines 20-21 from:
to:
2010 Beaune, Bouchard Pere et Fils, Beaune les Greves Vignes de l’Enfant Jesus Changed lines 26-27 from:
to:
2009 Hermitage, Chapoutier, Ermitage les Greffieux Changed lines 31-32 from:
to:
2007 Ch. de Sancerre, Cuvée de Connetable Changed lines 36-37 from:
to:
Beaumes-de-Venise, Chapoutier Changed lines 2-3 from:
6:30 pm, Friday, October 14th to:
6:30 pm, Thursday, October 18th Deleted lines 9-16:
Hors d’Oeurves Changed lines 11-15 from:
Pan Seared Natural Sea Scallop in the Shell to:
Mini Bouillabaisse with Fennel Confit en Croûte Changed lines 14-18 from:
Morel Mushroom Risotto to:
Moulard Duck Foie Gras, Duck Leg Confit Changed lines 19-23 from:
Pheasant Breast stuffed with Leek & Fennel to:
Duo of Prime Beef Medallion & Braised Boneless Short Rib Changed lines 24-28 from:
Tomato Tartare, Warm Goat Cheese, Kalamata Olive Tappenade to:
Chèvre Chaud with Fresh Thyme, Tomato Tartare & Boston Lettuce Changed lines 28-39 from:
Roasted Lamb Loin 6th Course to:
Meyer Lemon Gelato assortment of La Truffe Sauvage chocolate truffles Changed lines 31-32 from:
Pheasant Breast stuffed with Leek, Fennel & Jerusalem Artichoke to:
Pheasant Breast stuffed with Leek & Fennel Added line 54:
Changed lines 15-17 from:
wine selection pending to:
N.V. Lallier, Brut, Grand Reserve, Grand Cru Changed lines 22-23 from:
wine selection pending to:
2008 Chablis, Domaine William Fevre, Bougros, Côte Bougerots, Grand Cru Changed lines 28-29 from:
wine selection under revision to:
2001 Michele Chiarlo, Barolo, Riserva, Triumviratum Changed lines 34-35 from:
wine selection pending to:
2008 Chambertin, Domaine Louis Jadot, Clos-de-Beze, Grand Cru Changed lines 40-41 from:
wine selection pending to:
2010 Chateau D’Agueria, Tavel, Rosé Changed lines 46-48 from:
wine selection pending to:
2007 Stag’s Leap Wine Cellars, Cabernet Sauvignon, SLV Changed lines 53-54 from:
wine selection pending to:
2006 Gunderloch, Nackenheim Rothenberg, Riesling, Auslese Changed lines 2-3 from:
6:30 pm, Friday, October 22nd to:
6:30 pm, Friday, October 14th Changed lines 11-13 from:
escargot au pistou to:
Copper River smoked salmon, Yukon Gold potato blini Changed lines 15-17 from:
N.V. Charles Heidsieck, Brut, Reserve to:
wine selection pending Changed lines 19-20 from:
Fresh Tagliatelle Pasta & Alba White Truffle to:
Pan Seared Natural Sea Scallop in the Shell Changed lines 22-23 from:
2004 Ceretto, Bricco Rocche, Barolo, Prapó to:
wine selection pending Changed lines 25-26 from:
Morel Mushroom Velouté to:
Morel Mushroom Risotto Changed lines 31-32 from:
Burrata Cheese & Heirloom Tomato to:
Pheasant Breast stuffed with Leek, Fennel & Jerusalem Artichoke Changed lines 34-35 from:
N.V. Domaine Carneros, Brut Rosé, Cuvée de la Pompadour to:
wine selection pending Changed lines 37-38 from:
Pan Roasted Wild Alaskan Halibut to:
Tomato Tartare, Warm Goat Cheese, Kalamata Olive Tappenade Changed lines 40-41 from:
2007 Louis Jadot, Beaune, Les Avaux, 1er Cru to:
wine selection pending Changed lines 43-44 from:
Prime Certified Angus Beef Tenderloin Medallion to:
Roasted Lamb Loin Changed lines 46-48 from:
1996 Chateau Haut Brion, Graves Rouge to:
wine selection pending Changed lines 50-51 from:
Ecuadoran Dark Chocolate & Belgian White Chocolate Mousse to:
Warm Peach Tart, Nectarine Gelato Changed lines 53-54 from:
2003 Royal Tokaji, Aszú, 5 Puttonyos to:
wine selection pending Changed line 25 from:
Jerusalem Artichoke Velouté\\ to:
Morel Mushroom Velouté\\ Changed lines 28-29 from:
2006 Marc Kreydenweiss, Lerchenberg, Pinot Gris, Les Alouettes to:
wine selection under revision Changed lines 40-41 from:
2007 Louis Jadot, Beaune, Les Avaux, 1^er^ Cru to:
2007 Louis Jadot, Beaune, Les Avaux, 1er Cru Deleted lines 9-10:
This is last year's menu, I will have this years up shortly Changed lines 11-13 from:
Gougères with Goat Cheese Mousse to:
escargot au pistou Changed lines 19-20 from:
Colossal Lump Crabmeat with Potato Gnocchi to:
Fresh Tagliatelle Pasta & Alba White Truffle Changed lines 22-23 from:
wine currently being selected to:
2004 Ceretto, Bricco Rocche, Barolo, Prapó Changed lines 25-26 from:
Pan Seared Natural Sea Scallop to:
Jerusalem Artichoke Velouté Changed lines 28-29 from:
wine currently being selected to:
2006 Marc Kreydenweiss, Lerchenberg, Pinot Gris, Les Alouettes Changed lines 31-32 from:
Partridge & Black Currant Half Moon Ravioli to:
Burrata Cheese & Heirloom Tomato Changed lines 34-35 from:
wine currently being selected to:
N.V. Domaine Carneros, Brut Rosé, Cuvée de la Pompadour Changed lines 37-38 from:
Pan Roasted Red Snapper wrapped in Crispy Potato to:
Pan Roasted Wild Alaskan Halibut Changed lines 40-41 from:
wine currently being selected to:
2007 Louis Jadot, Beaune, Les Avaux, 1^er^ Cru Changed lines 43-44 from:
South Texas Antelope Loin to:
Prime Certified Angus Beef Tenderloin Medallion Changed lines 46-48 from:
1996 Penfold’s, Grange, Australia to:
1996 Chateau Haut Brion, Graves Rouge Changed lines 50-51 from:
Goat Cheese Tart to:
Ecuadoran Dark Chocolate & Belgian White Chocolate Mousse Changed lines 53-59 from:
wine currently being selected 7th Course to:
2003 Royal Tokaji, Aszú, 5 Puttonyos Changed lines 2-3 from:
6:30 pm, Friday, October 16th, 2009 to:
6:30 pm, Friday, October 22nd Changed line 7 from:
$225. per person\\ to:
$245. per person\\ Changed lines 10-11 from:
to:
This is last year's menu, I will have this years up shortly Changed lines 1-3 from:
La Truffe Sauvage Wine Dinner
|