With Skurnik Wines & Rosenthal Wine Merchant
Thursday, November 5, 2020 • 6:30 pm
Our annual Truffle Kickoff Dinner is Thursday, November 5, 2020. When we choose wines for our annual dinner we look for wines that are strong enough to stand with truffle flavors, yet not interfere with them. We look for wines that have an earthy aroma, are medium-bodied, and low in acidity. We look for wines that do not compete with truffles, matches the earthiness, but also cleanse the palate. If we can find a wine with mushroom notes, even better.
Aged wine pairs perfectly to go with truffles, the aged wine brings out the best in truffle flavors as it begins to acquire an earthy flavor that perfectly complements the earthy tones of the truffle.
Scrambled Eggs & Truffles,
Scrambled Hillendale Farms brown eggs, seasoned with truffle butter, garnished with black “Burgundy” truffles.
Vouvray “Naudin“Brut Reserve, Foreau Domaine du Clos, Loire Valley, France, 2007
Soufflè au Fromage, Black Truffle and Quail Egg
Ubriaco and Parmesan Reggiano cheese, oven baked in a ramekin and topped with a poached quail egg and freshly shaved black truffles.
Pouilly-Fume “Vinealis” Marc Deschamps, Loire Valley, France, 2018
Condrieu, Xavier Gerard, Northern Rhône Valley, France 2015.
Sea Scallop En Croûte, Black Truffle Butter
A Maine diver sea scallop baked in its natural shell, filled with sliced black” Burgundy” truffles and truffle butter, wrapped in puff pastry.
Chassagne Montrachet 1er “Les Marcherelles” Jean Marc Pillot, Burgundy, France, 2017
Chablis 1er “Les Sechets”, Jean & Sebastian Dauvissat, Burgundy, France, 2015
Seasonal Wild Mushroom, Truffles & Foie Gras, en Croûte
Wild mushroom and truffle consommé, with Foie Gras, duck confit and Black “Burgundy” Truffles, topped with puff pastry.
Savigny-Les-Beaune 1er “Cru Les Peuillets”, Lucien Jacob, Burgundy, France, 2013
Gevrey Chambertin “Clos de Prieur”, Harmand-Geoffroy, Burgundy, France, 2013
Char-Grilled Farmed Raised Coturnix Quail, Black “Burgundy” Truffle Butter Sauce
Char-grilled quail stuffed with a quail forcemeat, served over a chestnut mousseline, topped with Black “Burgundy “Truffles, truffle butter sauce.
Cornas Terre Brulee Domaine Lionnet, Northern Rhône Valley, France, 2014
St Joseph “Cavanos” Vielles Vignes, Cuilleron, Northern Rhône Valley, France, 2016
Roast Tenderloin of Veal, Sauce Périgueux
Tenderloin of Wisconsin Veal, served over a Delicata squash filled with white and black truffle risotto finished with chanterelle mushrooms and a truffle reduction sauce.
Bramaterra, Noah, Piedmont, Italy, 2013
Barbaresco “Riserva Cichin”, Ada Nada, Piedmont, Itlay, 2013
Barolo “Specola” Luigi Oddero, Piedmont, Italy, 2009
Truffle Charm, Robiola Cheese Espuma, Chocolate Truffles & Seasonal Berries
Whiskey crème brûlé with Robiola cheese foam, hazelnut & almond tuile basket filled with chocolate truffles, seasonal berries.
Coteaux du Layon 1er “Cru Chaume”, Château Soucherie, Loire Valley, France, 2014
$185 per person Tax & Gratuity not included