Food and Wine Pairing Sample Matchings

Matchings with Chardonnay

• Crab and Toasted Cashew Crispy Wonton, with a Mango-Ginger Sauce 
• Mango Shrimp and Avocado Asian Spoons, dressed with an Apricot Vanilla Vinaigrette
• Pancetta Roasted Scallops, presented in a Coquille Shell and finished with Calvados
• Spinach, Onion and Date Fritter with braised Baby Leeks

 Matchings with Pinot Noir

• Grilled Salmon with a Maui Onion and Shitake Mushroom Confit, finished with a Dijon Reduction and Mint Chiffonade 
• Crispy Duck Confit with Grilled Portabella and Blackberry Jus
• Three Seed Crusted Ahi, Seared and Julienned, presented in a Crisp Potato Cage with Limas, Corn and Pancetta 
• Mediterranean Mini Lamb Burgers with accented with Apricots and Dates, finished with a Kalamata Olive and Cilantro Mayo

 Matchings with Syrah

• Frenched Lamb Chop with Fresh Peppercorn Crust, finished with Cassis and Syrah Reduction 
• Grilled Korean Short Ribs, accented with Ginger and Orange Zest 
• Eggplant Rouladen, filled with a Trio of Grilled Mushrooms, finished with a Smoked Tomato Jus
• Medallion of Pork Tenderloin, encrusted with Pecan, finished with a Plum, Thyme and Peppercorn Glaze

Matchings with Cabernet

• Grilled Venison Loin, thinly sliced and served on a Timbale of Herbed Wild Rice, napped with Cherry Sauce
• Seared Duck finished with a Cinnamon, Lavender Cab Reduction 
• Coeur d'Alene Brandied Elk Sausage, finished with a Pecan and Roasted Grape Tomato Concasse
• Coffee and Pepper Crusted Sirloin with a Dijon Jus

Matchings with Zinfandel

• Savory Ham Boulette surrounding Cave Aged Gruyere napped with an Avocado Cream and Sun Dried Tomato Coulis
• Medallion of Pork Tenderloin, topped with a Butternut Squash & Fig Puree with Cinnamon, Nutmeg Caramelized Onion 
• Savory Beef, Braised Cabbage and Parmesan Ravioli finished with a Zin reduction infused with Garlic and Rosemary
• Blood Orange Glazed Chicken in Mascarpone with Candied Orange and Toasted Almonds on a slice of Manchego Cheese

Matchings with Late Harvest Wines and Ports

• Chocolate Dipped Macaroons with Artisan Cheese
• Chocolate Crepes with Port Infused Black Cherries and Creme Fraiche 
• Apricot Pannecotta in a Dark Chocolate Cup 
• Vanilla Ice Cream encased in Marzipan, Toasted and finished with Muscat Poached Nectarine