Braised Veal Breast, Pan-Fried Potato Cake, Reduced Veal Stock with Sundried Cherries, and Sauteed Watercress.
Served with MacMurray Ranch Pinot Noir, Russian River, 2005
Seared Jumbo Sea Scallop on Citrus Buerre Blanc, Mandarin Segments, Filo Nest with Micro-greens
The wine was a lovely aged white, MacMurray Ranch Pinot Gris, Russian River, 2004
This course was my personal favorite of the entire evening! I really enjoyed the refined 'crunch' of the filo with the very smooth scallop. What a great combination.
Pan-Seared Ostrich Filet, Creamy Gorgonzola Polenta, Heirloom Bean Ragout, and a tasting of Native New England Winer Squashes.
For this course the wine was Louis M. Martini Cabernet, 2005, Alexander Valley, California. This wine was absolutely stunning -- rich, ripe, round, and literally juicy-tasting in your mouth. An astonishing cabernet.
Dessert was a Mocha Bread Pudding, Roasted Bananas, and 'Cask and Cream' Anglaise.
The beverage was Cask and Cream Temptation, Cream Liqueur
This meal was unbelievably good. The next wine dinner, which will focus on Italian Foods and Wine, is already scheduled for June 4. Make your reservations early by calling 978-825-4311.
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