Tradition vs. Innovation Wine Dinner 

First Course

Argyle, Brut - Willamette Valley, Oregon

Vs.

Cote Mas, Brut – Crémant de Limoux

Tempura Fried Shrimp with a Green Apple Gastrique

Garnished Citrus infused Watercress with Jullianne Sweet Peppers

Second Course

Villa Maria, Sauvignon Blanc – Marlborough, New Zealand

Vs.

Château La Freynelle - Bordeaux, France

Grilled Honey Gem Wedge Salad

Topped with warm Bacon Dressing, Kenny’s Peppercorn Asiago Gremolada,

Pancetta Lardons, Grape Tomatoes and Red Onions

Third Course

Matanzas Creek, Chenin Blanc – Santa Rosa, CA

Vs.

Le Garenne, Vouvray – Loire Valley, France

Butter Poached Scallop Mousse

Served in an Endive Leaf  with Pickled Mushrooms and Black Lava Salt

Finished with Meyer Lemon Aioli and Sorrel

Fourth Course

Los Vascos Cromas, Cabernet Franc – Valle de Colchagua, Chile

Vs.

Marie de Beauregard, Cabernet Franc, Chinon Loire Valley, France

Char Broiled Herb and Garlic Marinated Lollipop Lamb Chop

Finished with a Mint Chimichurri Served over a Jicama Hash

Fifth Course

Torbreck “The Steading – Barossa Valley, Australia

Vs.

Vidal Fleury, Cateauneuf du Pape - Rhone, France

Ancho and Coffee Rubbed Braised Short Rib

With Smoked Gouda Polenta, Grilled Broccolini

Finished with a Natural Pan Sauce

Sixth Course

Penfolds, Club Tawny Port – South Australia

Vs.

Croft Reserve Fine Tawny Porto, Douro Valley, Portugal

Brown Butter Cheesecake with Hazelnut and Graham Cracker Crust

Topped with a Crushed Pistachio Brittle and Bacon Powder

Executive Chef / Proprietor – John Varanese

Head Chef – Ken Barnett

Sous Chef – Jared Ingram

Guest Speakers – John Johnson, Owner/Sommelier, The Wine Rack

McKenzie Overstreet – Fine Wine Specialist WSET III, – Republic National Beverage Co.