Wine Dinner with Phelps Creek Vineyards, March 15, 2012
Amuse: Gougere, whipped creme fraiche, caviar, with sparkling wine
Course one: Salad of duck wing confit, fig honey glaze, winter greens, spiced walnuts, grapefruit thyme vinaigrette- served with Fleur de Roy, rosé of Pinot Noir
Course two: Roast mushroom and caramelized onion soup- served with Columbia Gorge Pinot Noir
Intermezzo
Course three: Lamb two ways with spring accompaniments; braised Mountain Shadow lamb shoulder, pan roasted lamb chop, spring peas, new potatoes, lamb sugo with preserved lemon gremolata- served with Cuvée Alexandrine Pinot Noir
Course four: Artisan cheese plate with pear chutney, dried cherries, Oregon hazelnuts- served with Domaine Marc Roy Cuvée Alexandrine (yep, you read that correctly. We’re serving it.)
Course five: Almond dacquoise with apricot white chocolate cream- served with Vin Doré dessert Gewurztraminer
I am interested in receiving notice of your dish for the weak for CheapDate Night. Thanks!…Robin
Robin, tonight, it’s fish tacos (again) because they are so well-loved. If you would like, I can add your name to our e-mail newsletter list. You would get a newsletter once a week. Would you like me to do that?