Course
1:
Curried Monkfish & Shrimp
Kebabs
Yellow Curried Monkfish and Shrimp Kebabs
over a spring mix salad.
Robert Mondavi Chardonnay
Opens with a broad array of aromas, pear, white peach and
hints of coconut Crème Brûlée. Waves of flavors unfold in the mouth,
gradually subsiding in a lengthy finish; richly complex and intriguingly
memorable.
Course
2:
Grilled
Dover Sole
Dover Sole grilled and topped with a white
wine peach sauce served with bourbon brown sugar carrots.
Robert
Mondavi Fume Blanc
Intense primary aromas of lemon grass
mingle with the subtle scent of lime blossoms and hints of sage and spice.
Mouth filling flavors of crisp yellow peach are couched in a very smooth,
rounded texture.
Course
3:
Duck Foie Gras
Baked duck topped with a Foie Gras cream
and served with asparagus.
Robert Mondavi Merlot
Aromas of wild berries carry
hints of bay leaf, forest floor and cedar. Fleshy blueberry and
blackberry flavors lay atop a skeleton of well structured tannins. A
silky wine that envelops the mouth and has a lengthy finish.
Course 4:
Stuffed Steak
A flat steak stuffed with bell
peppers, carrots, onions, spinach, a little blue cheese and pepper dews,
grilled and topped with a black pepper cream. Served with fettuccini.
Robert Mondavi Cabernet Sauvignon
Deep dense and concentrated,
this Cabernet even smells dark. Expressive aromas of fresh blackberry,
currants and rich vanilla mingle with subtle notes of thyme and cinnamon.
Tannins are chewy and mouth coating, merging with engaging flavors of
blackberry, black plum and cassis with just a hint of black olive. Well
structured and bold culminating in a very long finish.
Course
5:
Gooseberry Ice Cream
Moscato D’oro
A fresh evocative wine, floral and
beautifully balanced. Engaging aromas of candied orange, jasmine and
white peach lead to firm, fruity flavors. Intriguingly complex with a
long full finish and a little zingy spritz.
$49.95
per person
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