Bruschetta Di Mare--Topped with Day Boat Scallops & Jumbo Prawns, Spicy Aioli & Heirloom Tomato Salsa paired with 2011 Alexander Valley Vineyards Chardonnay, Wetzel Family Estate. What a great dish. I just love the aioli. It works so well with the seafood.
Ravioli D'Anatra--Filled with Duck Mousse & Trio of Cheeses Served with Roasted Mushroom-Endive Confit, Crispy Herb Butter & Balsamic Glaze paired with 2011 Paul Hobbs Winery CrossBarn Pinot Noir, Sonoma Coast. This was a nice Pinot and worked well with the mushroom confit.
Bistecca Ai Ferri--Grilled Marinated Flat Iron Steak Garnished with Ragout of Organic Toy Box Summer Vegetables, Olive Pesto & Russian Banana Potatoes Served in Barolo Wine Sauce paired with 2009 St. Francis Winery & Vineyards Merlot, Sonoma County. This was perfectly cooked and just the right amount of rareness. The Barolo sauce is so rich tasting.
Formaggio E Tartufi--Point Reyes Blue & Mt. Tam Triple Cream Cheeses Served with Candied Walnuts, Wine Poached Fruits & Homemade Chocolate Truffles paired with Fonseca Porto Bin No. 27 Finest Reserve, Portugal. This was the first time a cheese course was served. I loved it! The Blue is creamy and delicious. The wine poached raisins were amazingly flavorful. Loved this dish!
2013 09 05
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