“Season Beginnings” October Wine Dinner & Pairing
- October 27 / 6p
- $140/person
- Call to reserve: 941-383-1111
1 – Course
Sauvignon Blanc, Cottesbrook, Reserve, Marlb. NZ ’24
Mussels alla Pescatore
Saut*ed jumbo New Zealand Mussels with olive oil, parsley, garlic,
fresh tomato, white wine seafood broth
2 – Course
Tinto, Trincadeira Monte Branco, Alentejo, Portugal ’21
Whole Roasted Wild Boar
Wild Boar offers a rich, deep flavor with a slightly sweet and nutty
undertone. Slow-cooking with red wine, onion, garlic and fresh herbs
served with fondant potatoes.
3 – Course
Aglianico, Vigna Cataratte, Riserva, Campania Italy ’19
Beef Braciole
Rolled up beef, stuffed with pine nut, sundry tomato,
romano cheese, raisins and prosciutto, braised with tomoto
red wine sauce, served with Polenta Cheesecake
4 – Course
Chateau Cantegril, Sauternes ’18
Cherries Jubilee
The classic flamb*ed Bing Cherries with Cherry liqueur-caramel
dessert come together over vanilla ice-cream
