A French/Italian Wine Dinner

With The Sorting Table

Thursday, March 14, 2013 6:30 pm

Please join us as we feature a French/Italian wine dinner with The Sorting Table. Jamie Adams, Managing Director of this world class import company will co-host this dinner. Dinner will feature nine wines from Italy and France and one mystery wine from parts unknown.

marchesi-fumanelli-bannerThe Sorting Table Imports was founded in 2006 by a group of wine industry professionals who were concerned that the companies they were working for began emphasizing the large conglomerate wineries and abandoning the small boutiques wineries. The Sorting Table begins by selecting hand-crafted wines made by exemplary producers in their respective appellations, ensuring only the finest quality.

The foundation of The Sorting Table is it’s strong portfolio. All of the company’s client wineries are considered archetypes or benchmarks for their respective appellations. These are world-famous, terroir-driven, boutique wineries that own or manage vineyards and control every step of the winemaking process.

Cream of English Pea Soup, Dungeness Crabmeat & Goat Cheese

A purée of English pea and cream garnished with spring Dungeness crabmeat and a Montrachet goat cheese quenelle.

Zind-HumbSancerre, Domaine du Pré Semelé, Loire Valley, France, 2011
Sauvignon Blanc ”Lahn”, Stt Michael-Eppan, Alto Aldige, Italy, 2011

Sautéed Louisiana Red Fish, Citrus Mélange

Lightly-breaded Louisiana red fish with toasted hazelnuts, served over a warm mélange of clementine’s, grapefruit, lemon and lime segments, herb butter sauce.

Pinot Gris, Zind Hambrecht, Alsace, France, 2011

Roasted Moulard Duck Breast, Cherry Glace de Viande

A seared and lightly-peppered Moulard duck breast, served over a roasted butternut squash puree, cherry duck glace de viande.

Pinot Noir “Mystery Wine”, 2010
Volnay “Santenot”Domaine Roblet-Monnot, Burgundy, France, 2010

Roasted Cervena Venison Loin, Chanterelle Mushroom Venison Jus

Roasted venison loin, celery root mousseline, finished with a venison and seasonal chanterelle mushroom and caramelized shallot venison glace de viande.

Chateaunuef du Pape “Signature”, Domaine La Barroche, Sothern Rhône Valley, France, 2009
Valpolicella Classico Superiore, Marchesi Fumanelli, Veneto, Italy, 2010

A Trio of AOC Cheese, Dates & Almond Fig Cake

A selection of three cheeses, Comté, Morbier and St. Angel, dates and almond fig cake.

Barolo “Serralunga D’alba”, Giovanni Rosso, Piedomont, Italy, 2008
Croze-Hermitage “Vin Rare”, Dauvergne-Ranviner, Northern Rhône Valley, France, 2009

Fig & Bartlett Pear Fruit Tart, Madagascar French Vanilla Bean Ice Cream

A frangipane tart-filled with seasonal figs and Bartlett pears, topped with egg custard with an apricot glaze, served with French vanilla bean ice cream and a pear coulis.

Vinsanto, Castello di Ama, Tuscany, Italy, 2006

$95 per person Tax & Gratuity not included

[fblike style=”standard” showfaces=”false” verb=”like” font=”arial”]