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Nickel & Nickel
Wine Dinner
June 7, 2011 · 6:30pm |
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To give life to an exceptional single-vineyard wine
takes patience, understanding and focus:
Patience
Patience to live with the vineyard and learn its personality, gently coaxing its distinctive character to reveal itself over time.
Understanding
An understanding of the site and its microclimate, to provide the best possible environment as the vines mature, and ultimately bear fruit.
Focus
A single-minded focus on emphasizing the wine's individuality and celebrating its complexities.
- Nickel & Nickel Single Vineyard Wines
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Executive Chef, Josh Hall
will offer the following
Six Course Dinner:
- First Course -
Deviled Quail Eggs
with cavier and fresh dill with pumpernickle
Served with Far Niente Chardonnay
- Second Course -
Seared Sea Scallops
in puff pastry with diced root vegetables
with white wine butter sauce
Served with Nickel & Nickel Medina Chardonnay
- Third Course -
Hoisen Marinated Scottish Salmon
with baby bok choy
and toasted sesame seeds
Served with En Route Pinot Noir
- Fourth Course -
Veal Medallions
with onion marmalade baby carrots
and red wine au jus
Served with Nickel & Nickel Darien Syrah
- Fifth Course -
Dry Aged NY Strip
with scalloped potato and onion,
haricot vert bundle and demi glace
Served with Far Niente Cabernet Sauvignon
and Nickel & Nickel Rock Cairn Cabernet Sauvignon
- Sixth Course -
Lemon Chiffon Cake
with goat cheese buttercream
and fresh raspberry jam
Served with Dolce |
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Reservation Information
All inclusive, $110 per person plus tax & gratuity
for the first 30 people.
Dinner will begin promptly at 6:30.
To make your reservation, please
contact us at 317-598-8863.
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