1st course: Scallop Ceviche w/Passion fruit coulis
Paired with: Cade by Plumpjack Sauvignon Blanc, Napa Valley 2008
*Loved this wine! I already loved the Plumpjack cab, and this wine did not disappoint! (especially because I am not a white wine drinker!)
2nd course: Crispy Braised Pork, Pickled Shitake Mushrooms & Spiced reduction
Paired with: John Duval "Plexus" Grenache/Syrah/Mourvedre blend, Barossa Valley 2007
*This was my favorite wine of the night! This is a must try!
3rd course: Butter Poached Smoked Lobster
Paired with: Chateau Montelena 2008, Napa Valley Chardonnay
*Don't really like Chardonnay, but this one blew me away! I just bought a bottle that I found in a wine store here in Baltimore! Can't wait to have it again!
Loved the presentation of this dish... It was served with silver dome covering the plate. To present the dish, the server took off the dome, and smoke flew out of the inside! They had put a hose under the silver dome, filled the inside with smoke, and then quickly jerked the hose out so the smoke would still be underneath. It left the lobster with a wonderful smokey flavor that was evident in each yummy bite!
4th course: Foie Gras & fig torchon
Paired with: "Cuvee des Seigneurs de Ribeaupierre" Alsace, Gewurztraminer, F.E. Trimbach 2004
*My favorite wine/food pairing of the night; not necessarily my fave dish or wine - but the pairing together was INCREDIBLE! This made me realize how good a food and wine pairing can be!
5th course: Parmesan "Bon Bon" w/Prosciutto Foam
Paired with: Taittinger Champagne
*LOVED this one! This champagne is fantastic! Also looking for a bottle of this one....
Half way through the meal, they served this palate cleanser. It was a "Lemon and Thyme Granite."
6th course: This was the "main" meal; Horseradish Crusted Local Beef Filet & Braised Short Rib in Cabernet Sauvignon Sauce
Paired with: Ramey Cabernet Sauvignon, Napa Valley 2006
*If you love big, bold reds like I do, THIS ONE is for you! Loved it!
7th course was the cheese display!! Love me some wine and cheese :)
They brought out this whole display, and each person had their own personal cheese board! You picked as many as you wanted. My picks are below...
I can't remember what all I picked, but I got 5 cheeses ranging in different firmness and region. (My two favorites were from Spain!) It was served with a wide array of breads, flat breads, and crackers....and spicy peach chutney! YUM.O.
Last course: Grand Marnier Souffle w/Milk Chocolate Ice Cream
Paired with: Chateau Prost, Sauternes 2006
*What an amazing dessert! I love how they poked a hole in the souffle and poured hot fudge down into the center of it. Hot fudge makes anything better, no?
Close up of all the goodness.
As if we hadn't had enough already, they brought out this "tree" of handmade goodies...
Homemade marshmallows, truffles, and little confections. Perfect way to end the night!
A beautiful bouquet of flowers sat on the piano, welcoming us into the restaurant.
Right before dinner!