Winter Wine Pairing Dinner Series at La Tourelle Bistro

Amuse bouche:

paired with Louis Métaireau “Petit Mouton” Muscadet Sur Lie 2020, Sèvre-et-Maine, France 

Fresh catch ceviche

Mint, shallot, jalapeno, lime juice, olive oil, crostini

or

Crispy Eggplant Sticks with Arribiata Sauce (Veg)

First Course:

paired with Damiani Wine Cellars Brut Methode Champanoise 2014, Seneca Lake, New York

Lobster Bisque

Crème fraische, micro cilantro

or

Vegan Tomato Bisque

Battered & marinated tofu, micro cilantro

Second Course:

paired with Domaine La Suffrene Rosé 2020, Bandol, France

Beef tartar

Grain mustard, avocado, shallot, olive oil, soft poached quail egg

or

Roasted Banana Pepper,

quinoa, faro, wild mushroom, coconut red pepper cream sauce

Intermezzo

Seasonal sorbet

Main Course:

paired with In Our Element Can’t Stop Won’t Stop 2018, Seneca Lake, New York

Pan Roasted Quail

wild rice and mushroom filling, seasonal vegetable, huckleberry and chipotle compote

or

Grilled Portobello Steak

creamy vegan risotto, asparagus

Dessert :

paired with Fox Run Vineyards Ruby Port, Seneca Lake, New York

Flourless Chocolate Coulant Cake

chantilly cream, warm strawberry and rhubarb sauce

Amuse bouche:

paired with Antica Fratta Sparkling Franciacorta Brut NV Lombardy

Porcini and Ricotta Bruschetta

First Course:

paired with Verdicchio dei Castelli di Jesi Classico “Le Gemme”, Brunori 2021, Marche

Grilled Radicchio Salad

aged balsamic, shaved pecorino romano, toasted pine nuts, sun dried tomato

Second Course:

paired with Felsina Berardenga Chianti Classico 2020, Tuscany

Roman New Year Lentil Stew, served with or without spicy Italian sausage

Third Course:

paired with Giordano Lombardo Vigne di San Martino Gavi di Gavi 2021

House-rolled Ricotta Gnocchi, gorgonzola cream

Main Course:

paired with Galerhof Pinot Nero 2020, Trentino-Alto Adige

Veal Scallopini

marsala wine sauce, creamy herb polenta

or

Eggplant Scallopini

marsala wine sauce, creamy herb polenta

Dessert :

paired with Gianni Doglia Moscato d’Asti 2021, Piedmont

Vanilla Bean Panna cotta

fresh berries, biscotti

Amuse bouche:

paired with Luke Syrah 2019, Wahluke Slope, Columbia Valley, Washington State

Stuffed Madjool Dates with gorgonzola and bacon

or

Gorganzola-stuffed Madjool Dates

First Course:

paired with Gruet Sparkling Brut Rosé NV, New Mexico

Maryland-Style Crab Cake, remoulade, micro cilantro

or

Black Bean Croquette

Second Course:

paired with Navarro Vineyards Chardonnay 2019, Mendocino, Central Coast, CA

Corn and Crab Chowder

or

Corn Chowder

Third Course:

paired Barnstormer Winery Saw Mill Creek Cabernet Franc 2021, Finger Lakes, NY

Charred Octopus , compound herb and garlic butter, arugula, citrus vinaigrette

or

Warm White Bean Succotash

Main Course:

paired with Stags’ Leap Winery Merlot 2019, Napa  Valley CA

Pistachio-Crusted Rack of Lamb, celery root puree, mint pistou

or

Pistachio-Crusted Tempeh, celery root puree, mint pistou

Dessert :

paired with Finger Lakes Cider House Royal Cider 2018, Finger Lakes, NY

Warm Apple Tart, local vanilla bean ice cream