Pork and Pinot – Thursday, Sept 19th

 

Join us as we celebrate the end of summer with a fabulous four-course meal paired with Pinot Noir wines.  This distinctive event will be held on Thursday, September 19th at 7:00 p.m.

 

Menu

 

1st Course

Apple and Pork Boudin with Brown Butter Grits and Cider Beurre Blanc      

Wine – Saint Verny Vignobles Pinot Noir, Auvergne, France, 2011

Very light in color, but full-bodied and complex with intense red fruit flavors complemented by spice, lemon, and floral tones

 

2nd Course

Crispy Pork Liver and Chive Dumplings with Black Pepper-Soy Glaze, Spiced Pickled Carrots, and Petite Mustard Greens    

   

Wine – Erath Pinot Noir, Willamette Valley, OR, 2010

Bright red cherry, violet, vanilla and pie crust aromas, punctuated by an alluring smokiness – a vivacious introduction to this Oregon vintage.

 

 

3rd Course

Country Terrine Laced with Cranberries, Smoked Bourdon & Molasses Tenderloin, Sweet Potato Risotto, and Balsamic-Thyme Apples    

    

Wine – Bouchard Aine & Fils Pinot Noir, Bourgogne, France, 2010

Brilliant cherry red color with aromas of red fruit, cherry, and kirschA plump wine with a lot of fruit and delicate notes of herbs and wood.  Good persistence, harmonious and well balanced.

 

4th Course

Chocolate Crème Brûlée, Spiced Chocolate Truffle, and Peppercorn Candied Bacon

 

Wine – 667 Pinot Noir, Monterey, 2011

A chewy, full-bodied wine with sweet chocolate covered cherry flavor complemented by notes of toasted nuts, earthy straw, and vanilla. 

 

$60.00 per Person – Reservations Required 

Seating is Very Limited