For Nancy’s birthday, we developed the menu opposite of our usual way. Nancy chose five wines, and the menu was built to complement them. Nancy’s boss, parents, and Michael’s parents were able to join us, and Michael proposed to Nancy during the dessert course. Congratulations, Michael and Nancy!
Sardine Filet w/ Shaved Carrot and Basil Salad, Crisp Country Ham
w/ Schiopetto, Tocai Fruiliano, IT ’06
Roasted Duck Breast w/ Hazelnut Puree, Cherry Jam, Scallion Herb Sauce, Mustard Bread Crumbs
w/ Ch Canon la Gaffelierre, St. Emilion Grand Cru FR ’01
Chop Salad w/ Roasted Butternut Squash, Cherry Tomatoes, Sausage Parsely, Capers, Corriander, Creamy Eggplant Dressing
w/ Ch Redortier, Gigondas, FR ’03
Pecan Encrusted Pork Belly w/ Braised Black Lentils, Savoy Cabbage, Star Anise Jus
w/ Jean Luc Columbo, “Les Ruchets” Cornas, FR ’01
Kiwi Curd Pie w/ Meringue, Cornmeal Crust
w/ Kiralyudvar, Tokaji Sec, HU ’05
Tags: Butternut Squash, Duck, Pork Belly, Sardine