Grand Cru Wine Bar and Bistro
Happy New Year 2015!!
4 Course Dinner $69.99 per person Wine Paring $20 per person
1st Course
Baked stuffed Oysters Lump crabmeat, mushroom duxelle and a champagne sabayon J Cuvee 20, Sparkling Wine, Sonoma County, CA
Roasted Baby Beets Crisp shallots, kalamansi gelee, wild cress, blue cheese and Riesling reduction Eberle, Chardonnay, Paso Robles, CA 2013
Wild Mushroom Risotto Roasted asparagus, truffles and glazed shallots Colina La Mora, Barberra D’Asti DOCG, Piedmont, Italy 2013
Foie Gras ‘Pizza’ Sauteed foie gras on crisp pizza with melted leeks, sweet peppers and a cilantro vinegar sauce Hogue, Gewurztraminer, Columbia Valley, WA 2012
Medallion of Monkfish Wrapped in crisp prosciutto, Christmas beans and a Shiraz reduction Domaine La Cabotte, Cotes du Rhone, France 2012
Butternut Squash Soup Topped with a chutney sabayon, crisp shiitakes and candied squash seeds The Seeker, Riesling, Mosel, Germany 2012
2nd Course
Bouillabaisse Lobster, scallops, mussels, calamari, shrimp and rockfish in a lobster broth with leeks, carrot and a saffron aioli Rene Bouvier a’ Gevrey-Chambertin, Pinot Noir, Burgundy, France 2011
Hawaiian Butterfish Braised turnips, wilted kale, preserved ginger and red wine baby French lentils Chateau de la Ragotiere, Muscadet Sevre et Maine, Loire Valley, France 2011
Lobster and Scallops On red kabouche squash, French beans, honey cap mushrooms and a lobster-tarragon froth “Antica” by Antinori Family Estate, Chardonnay, Napa Valley, CA 2012
Venison, Duck and Quail Sweet potato puree, brussel sprouts, baby onions, and port sauce The Expedition, Merlot, and Columbia Valley, WA 2011
Prime Filet of Beef Creamed baby potatoes, roasted oyster mushrooms, spaghetti squash and cabernet reduction St Supery, Cabernet Sauvignon, Napa Valley, CA 2011
Rack and wrapped Shoulder of Lamb Baby artichokes, chanterelle mushrooms and a tomato, caper, garlic, fresh marjoram lamb jus Torbreck, Woodcutter’s Shiraz, Barossa Valley, Australia, 2012
3rd Course
Wine pairing: Bierbet, Italian Sweet Sparkling Wine Gruet, Brut, New Mexico NV Dows LBV Port, Portugal, LBV2007
Wild Organic Greens Dates, apple, baked brie in phyllo and citrus-herb vinaigrette
Goat Cheese and Apricot Tart Caramelized onions, dried apricots, goat cheese on puff pastry and Riesling reduction
Truffled Parmesan Custard Yellow tomato marmalade, petite herb herbs a spiced saba dressing
4th Course
Wine pairing: Bierbet, Italian Sweet Sparkling Wine Gruet, Brut, New Mexico NV Dows LBV Port, Portugal, LBV2007
Grand Cru Dessert Sampler for Two – Port/Sparkling Wine