Wine Pairing Thursday July 2, 2015

Dinner Special 7.2.15

2 Course Prixe Fix with Wine Pairings

1st course

Crispy Lobster Brandade

Mixture of Tender Lobster meat, Crème Fraiche, Extra Virgin Olive Oil, Miso Butter, and Potatoes in light Tempura Style batter with Sauce Gribiche

Honig Rutherford reserve, Sauvignon Blanc, Napa Valley


2nd course

Duck Leg Confit

Slow Cooked Duck Leg, Seared and served with Lady Pea & Summer Corn Succotash, and Lusty Monk-Red wine Jus

Barnard Griffin, Syrah, Washington State