Icon Estates Dinner
Hosted by Michael Highsmith
1 st Course
Watercress & Fruit Salad w/ Blueberry Vinaigrette
Fresh baby watercress tossed w/ dried apricots, dried cranberries, candied walnuts, Gruyere cheese, and blueberry vinaigrette.
2007 Kim Crawford Sauvignon Blanc, New Zealand
2 nd Course
Butternut Squash Bisque
A velvety cream soup garnished w/ red pepper and tomato coulis.
2006 Estancia Pinot Noir Reserve, Monterey
3 rd Course
Soft Shell Crab
Lightly breaded & fried w/ a blend of herbs. Served w/ a spicy blood orange-chipotle cocktail sauce.
2006 Estancia Chardonnay Reserve, Monterey
4 th Course
Veal Chop
Grilled veal chop topped with a Sierra Nevada Porter and wild mushroom sauce.
Served w/ steam cauliflower and carrots
2005 Mt.Veeder Cabernet Sauvignon, Napa
5 th Course
Bittersweet Ghiardelli Chocolate Mocha Torte
2006 Jackson Triggs Icewine, QVA, Niagara Peninsula
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