Food and Wine Pairing

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
• Sauteed Abalone finished with Lemon Brown Butter served in shell with Angel Hair
• Pastry Cornucopia with Crab filling served on greens with garnish of grapefruit, tarragon & chervil
• Salmon Filet wrapped in spinach with Cavier Cream
• Thai Krathak - Pastry wrapped Prawn with pineapple coconut relish
• Black Pepper Crusted Ahi with Cashew Beet Root Tartare
• Macadamia Rissole Chicken Tenderloin over Spring Greens with a citrus vinaigrette garnished with seasonal fresh fruit & avocado 
• Smoked Salmon Cakes with Broiled Scallops Garnished with diced Pear & Apple Remoulade
• Grilled White Sea Bass, glazed with Pineapple Dijon served with Profiterole of Pineapple, toasted almond and coconut
• New Haven Connecticut Lobster Roll with Butter & Lemon
• Lump Crab Meat in Jicama Cone with Hawaiian Pineapple, Lemon Zest Chive Dressing served in Butter Lettuce Cup

 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
• Veal Rouladen stuffed with Italian Sausage and Fennel over Pinot Demi-Glaze
• Roasted Rack of Lamb with Roma Tomato, Garlic & Pinot reduction served with Minted Fregula from Sardinia Island
• Asian Duck Spring Roll with spicy Mango Sauce
• Maguro (Ahi Tuna) presented in pouch with garlic, cracked pepper and Himalanan Pink Salt
• Roasted Free Range Chicken with a dried cherry vanilla glaze accompanied by a timble of Hunter Style Wild Rice
• Pork Tenderloin with Pinot Noir and Brandied Cherry Demi-Glaze
• Roasted Brest of Duck with a Berry Pinot reduction served over a Yam Thyme Pancake

 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
• Charbroiled Cornish Game Hen with a plum thyme glaze served with Pecan crusted sweet potato rosette
• Filet Mignon Brochette with black pepper poached plums served with wedge of Gorgonzola 
• Spinach and Fig Fritter with braised Baby Leeks and Syrah Rose reduction
• Smoked Turkey Rillette with Pomegranate Jam
• Stir Fried Five-Spice Pork in Lettuce Cup
• Bacon Wrapped Veal with grilled peppered Goat Cheese and Hickory Sticks
• Tomatillo Chili Verde served in a nest of crispy tortilla strips

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
• Roasted Squab with Cherry Blood Orange Cab Demi-Glaze
• Three Seed Crusted rare Ahi seared and thin sliced with crisp potato, smoked limas & corn relish
• Medallion of Pork Tenderloin encrusted with Pecans finished with a Berry Thyme & Peppercorn glaze
• Roasted Beef Tenderloin Wellington with Cabernet Demi-Glaze
• Beef French Carbonade with roasted Fingerling Potatoes and Garlic Baguette topping
• Duck Noisette with Currant Pecan Crust
• Char-Broiled Filet Mignon Medallions with Cabernet Demi-Glaze on toasted Parmesan Crostini

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
• Madagascar Marinated Pork Tenderloin with Black Bean and Roasted Garlic in Tortilla 
• Roasted Vidalia Onion stuffed with pulled Pork glazed with Plum Butter and served with Country Spoon Bread
• Fresh Greens in potato nest with crispy Pancetta, dried berries, chocolate brownie croutons, grated Parmesan Cheese with Coco Vinaigrette Dressing

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
• Ginger & Orange Creme Brulee
• Cherry & Blackberry Jubilee with Vanilla Bean Ice Cream
• Peach Cream Crepes with Orange Zest and Viognier Glaze
• Chocolate Raspberry Sorbet with pound cake and dark chocolate grenache
• Chocolate Pecan Carmel Cream Tart topped with fresh whipped cream
• Lemon Cream Crepes with lemon zest & Sauvignon Blanc Glaze
• Blackberry Pecan Cream Parfait finished with chocolate ganache
• Fresh poached pears in chocolate fudge blankets
• Dark Chocolate Cashew Caramel Tart with fresh creme
• Cherry Blackberry Puff Pastry Tart with a chocolate carmel glaze
• White Chocolate Mousse with chocolate & carmel sauces in Champagne Flute
• Summer Berry Upside-Down Cake with Chocolate Sauce