Grand Cru Wine And Spirits Menu of the Season
~Appetizer~ Savory Butternut Squash Soup with Granny Smith Apples
~Salad~ Grilled Romaine Wedge with Caesar-Red Wine Vinaigrette
~Entrée~ Roast Leg of Lamb with Yogurt and Rosemary Sauce
Classic Food Pairings
- Oysters, Clams, Flounder, Sole Pair with light-bodied white wines Australian-style Sauvignon Blanc, Pinot Grigio, Soave, Orvieto,
- Shrimp, Bass, Snapper, Scallops, Veal Paillard Pair with medium-bodied white wines California-style Sauvignon Blanc, French-style Chardonnays, Gavi, Albarino, Oregon Pinot Gris
- Salmon, Tuna, Lobster, Swordfish, Duck, Roast Chicken Pair with full-bodied white wines California-style Chardonnays, Albarino or Viognier
- Salmon, Tuna, Swordfish, Duck, Roast Chicken Pair with light-bodied red wines Chianti, Pinot Noir, Barbera, Valpolicella, Bardolino and young Tempranillo
- Pork or Pork Chops, Veal Chops, Gamey Bird Pair with medium-bodied Red Wines Merlot, Chianti Classico or Rufina, French-style Cabernet Sauvignon, Rhone Wines, Dolcetto, Montepulciano and Sangiovese
- Steak, Gamey Meats, Lamb Chops, Leg of Lamb Pair with full-bodied red wines California-style Cabernet Sauvignon, Barolo, Brunello, Amarone, Barbaresco, Merlot and Argentinean Malbec
Classic Cheese Pairings
- Cheddar/Sharp Pair with Rhone, Cabernet, Merlot
- White (Swiss, Gruyere) Pair with Pinot Noir
- Blue Cheese Pair with Sauternes, Sherry, Port
- Creamy (Brie, Camembert) Pair with oaky Chardonnay, Champagne
- Hard (Parmesan, Reggiano) Pair with Chianti, Barolo, Amarone
- Mozzarella/Goats Milk Pair with Sauvignon Blanc or Vernaccia
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