Spring Menu and Wine Pairings

Our friend Tom Black has selected some seriously amazing wines to pour at our spring dinner- we couldn’t be more excited about these!


Rabbit & Spring Vegetable Tasting

Charcuterie
rabbit liver pate, potted rillette, spring herb terrine
1995 Perrier Jouet “Fleur de Champagne”, Champagne
NV Bruno Gobillard Brut, Champagne

Spring Vegetables
baby artichoke, shaved carrot, pickled ramp, pea shoots, ramp top vinaigrette

warm asparagus, salt cured egg yolk, preserved lemon, tarragon, rabbit crackling vinaigrette
2005 Didier Dagueneau Silex, Pouilly-Fumé
1996 Chateau de Fieuzal Blanc, Sauvignon Blanc-Semillon, Pessac-Leognan

Pasta
morel tortelli, fava beans, rabbit confit

strozzapreti, spicy rabbit sausage, dandelion greens
1995 Louis Jadot Clos Vougeot, Grand Cru Pinot Noir, Burgundy
2000 Louis Jadot Corton Greves, Grand Cru Pinot Noir, Burgundy

Entree
roast leg & pancetta wrapped roulade, peas, radish, nettles, lemon thyme jus
2004 Beringer Vineyards Private Reserve Cabernet Sauvignon, Napa Valley

Cheese
select spring cheeses from The Bloomy Rind
pickled green strawberries, house lavash, local honey
2001 Trimbach Clos Ste. Hune Riesling, Alsace

Dessert
Rhubarb bavarois, strawberry sorbet, basil, black pepper shortbread
1995 Far Niente “Dolce”, Late Harvest Semillion-Sauvingnon Blanc

Tickets can be purchased via the following link: http://events.r20.constantcontact.com/register/event?oeidk=a07e77zms0wcea47d5d&llr=xjo5r6kab

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