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The Kitchen
February 2012 Wine Flight and Menu
(February 2012 Wine Flight: $65.00 per person)
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First Course
A Warm Salad of Suffolk Lamb, Rock Shrimp,
Black Rice, Frisée, Thai Chilies, Herbs,
Coconut and Ripe Lime
To be paired with
2010 Johann-Wilhelm Schild Riesling, Kabinett Ürziger Würzgarten, Mosel
$10.00 glass / $36.00 bottle
The “Ürziger Würzgarten” vineyard is internationally recognized as a specialty even among the vineyards of the Mosel valley. The southerly sloping vineyard with soils consisting of a mixture of weathered slate and red sandstone soils is so steep it can only be cultivated by manual labor. Our staff loved this wine. Staff notes: Nose: candied lemon, wet rock, straw. Palate: Round mouth feel, almost oily on entry, pear, peach, Mandarin orange, mild honey notes. Long finish with Meyer lemon flavored acidity.
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Second Course
Duck Consommé with Crispy Pork “Hash”,
Lardo, Egg and Toast
To be paired with
2009 Romililly Pinot Noir, Russian River Valley
$14.00 glass / $53.00 bottle
Our second course is an amazing Pinot Noir that is a naturally perfect fit with the flavors of duck and rich, fatty lardo. This wine is a blend of two Dutton Ranch farmed vineyards in the Green Valley of the Russian River Valley. As a result of being a cooler area of the famed Russian River Valley, this wine is very light on its feet while still possessing concentrated flavors. The winemaking team here learned their trade in the uncle’s winery August Briggs. Our tasting notes: Nose: ripe and approachable. Palate: soft, supple, nicely layered, mildly spicy, delicious, nice acidity on ripe finish.
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Intermezzo
Sushi • Sashimi • Crudo
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Third Course
Cast Iron Seared Sustainable Steelhead,
Nantucket Bay Scallops, Salmon ‘Powder’
and Truffled-Mussel Emulsion
To be paired with
2009 Jayson Chardonnay, North Coast
$18.00 glass / $70.00 bottle
The Jayson Chardonnay is a second project of cult wine produce Pahlmeyer. Utilizing grapes from the Pahlmeyer vineyards in both the Sonoma Coast region and as well as their Napa Valley planting, this wine is made to the same exacting standards as their flagship wines. 91 Points Wine Spectator: “Leesy citrus, grapefruit and honeydew melon flavors are full-bodied, intense and concentrated, with a pleasant earthy edge that builds depth and complexity on the finish.” Winemaker notes: “The 2009 Jayson Chardonnay is pale yellow-green in color. Composed of both Napa Valley and Sonoma Coast fruit, it reveals kiwi, melon, tangelo and lemon-lime curd with an underlying flintiness and minerality. Tropical fruit flavors come through on the luscious palate, balanced by a crisp acidity.’
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Fourth Course
Piedmontese Short Rib and Maine Lobster
with Potato, Carrots, Fennel
and Red Wine
To be paired with
2006 Kenefick Ranch Meritage “Pickett Road”, Napa Valley
$21.00 glass / $80.00 bottle
Kenefick Ranch in addition to making their own wine also sells grapes to producers such as Etude, Lewis Cellars, Cade-Plumpjack, Merryvale, Sinatra Family Estate, Caymus and others. The Pickett Road is a blend of 45% Merlot, 43% Petit Verdot, 7% Cabernet Franc and 5% Cabernet Sauvignon. Staff notes: Nose: Roasted and caramel aromas. Palate: silky-supple texture. Ripe but not overripe fruit, ripe tannins. Blueberry and blackberry fruit and vanilla. This is a BIG wine! From the winery: “The Pickett Road Red has extremely deep complex aromas of cassis, ripe currants, plum, cinnamon, and a hint of floral blossoms. The palate consists of copious layers of ripe blueberry and fresh blackberries, tamarind, and hints of baker’s chocolate.”
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Dessert Course
Salted Chocolate – Caramel Tart with
Vanilla Bean Custard, Orange Confit
and Candied Walnut Ice Cream
To be paired with
NV Chateau de Pena “Rivesaltes Ambré”, Rivesaltes
$11.00 glass / $28.00 [500 ml.] bottle
Rivesaltes is the birthplace of the vin doux naturel, a creation of Arnaud de Villeneuve, the eminent 13th Century physician. It was he who discovered the process of halting the alcoholic fermentation by the addition of spirit to the must, thus giving rise to a new breed of wine. Normally, Rivesaltes Ambre is made exclusively with white wine grapes and aged for two years in oak casks. However, the Chateau de Pena also employs Grenache Noir and ages the wine for an extra year. Our staff had this to say about this wine: Aromas include golden raisins, cola syrup, sea spray, roasted salt, smoke cured wood staves. On the palate the golden raisins return along with brioche, candied almonds, Mandarin orange, candied orange peel. Fresh juicy acidity on finish.
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February 2012
Demonstration Dinner
Presented by Chefs Nancy Zimmer, Randall Selland
and Chef de Cuisine Noah Zonca
A Warm Salad of Suffolk Lamb, Rock Shrimp,
Black Rice, Frisée, Thai Chilies, Herbs,
Coconut and Ripe Lime
Duck Consommé with Crispy Pork “Hash”,
Lardo, Egg and Toast
Sushi • Sashimi • Crudo
Cast Iron Seared Sustainable Steelhead,
Nantucket Bay Scallops, Salmon ‘Powder’
and Truffled-Mussel Emulsion
Piedmontese Short Rib and Maine Lobster
with Potato, Carrots, Fennel
and Red Wine
Salted Chocolate – Caramel Tart with
Vanilla Bean Custard, Orange Confit
and Candied Walnut Ice Cream
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