elegant wine dinner
 
selection of cheeses, handmade sausages,
concord grapes, seasonal vegetables
crackers & breads
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1st course

CRAB STUFFED POBLANO

sofrito, roast garlic cajeta

L’Ecole no. 41 Semillon, Columbia Valley 2017

 

and…

 

GOLDEN BEET CRUDA

goat cheese whip, mustard “caviar”, gravlax

Nigl Gruner Veltliner “Freiheit” Niederosterreich 2018

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2nd course

DAYBOAT HALIBUT FILET

buckwheat gnocchi, bonito, oyster ‘shroom, plum sauce

Phillipe Alliet Chinon 2017

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Dessert

PLUM GALLETTE

pistachio

 

FLOURLESS CHOCOLATE CAKE

chiles

Bera Brachetto Piemonte 2016

autumn wine tasting dinner

____

PORCINI BEIGNET

anchovy milk, cocoa sugar

 

Riondo “Spago Nero” Prosecco NV

 

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SEAFOOD SAUSAGE

scallop, shrimp, leeks, corn sabayon

 

Antuca Tenuta Pietramore Pecorino Superiore 2016

 

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SHAVED FENNEL SALAD

cremini, frisee, melted brie, smoked almond dust

 

Clelia Romano “Colli di Lapio” 2016

 

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POTAGE of CAULIFLOWER

cantaloupe, hazelnut, Campari

 

Antichi Vignetti di Cantalupo “il Mimo” 2018

 

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HV MOULARDE DUCK BREAST pan roast

baked apple “toresmo”, pimenton ‘kraut, kalimotxo jus

 

F. Tornatore “Etna Rosso” 2016

 

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PANNA COTTA

buttermilk, rosemary, charred grape

 

Vietti Cascinetta Moscato d’Asti 2018

 "opening night" 

-ROSEMARY FLATBREADS-

anchovy, sultana, capers, hard boiled egg

prosciutto, cantaloupe, chevre, campari

 

selection of CHEESES,

FRUITS and VEGETABLES

 

imbibements

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PAN FRIED ZUCCHINI FLOWERS

crab, ricotta, oregano, pine nut brown butter

 

Simone Santini “Tenuta le Calcinae”

Vernaccia di San Gimignano 2017

 

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salad of BACKYARD GREENS and BLUEBERRIES

tarragon vinaigrette

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WOOD GRILLED WHOLE LEG o’ LAMB

lemon, parsley, mint, olive oil, sea salt

 

BORAGE GNOCCHI

 

BROCCOLI RAABS “101 style”

 

OYSTER MUSHROOMS sumac

 

Carpineto Vino Nobile di Montepulciano 2013

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FIG TART

 

Castellare di Castellina S. Niccolo Vinsanto 2013

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