An Australian Wine Dinner
with Mr. Sam Clarke, Proprietor of Thorn-Clarke Winery
Thursday, May 5, 2022 •6:30 p.m.
Chardonnay “Unoaked” Milton Park, Thorn-Clarke, South Australia, 2021
Scotch Barreled Smoked Salmon Croque-Monsieur, Dill & Jicama Cucumber Salad
Pullman bread, filled with smoked salmon and Gruyère cheese, lightly egg battered and sautéed, garnished with a dill & jicama cucumber salad.
Chardonnay “Mount Crawford”, Thorn-Clarke, Eden Valley·South Australia, 2021
Braised Angus Beef Short Rib, Jardinière
Beef short ribs braised “sous vide” in natural juices with a jardinière of root vegetables served over herb risotto finished with a syrah glace de viande wine sauce.
Shiraz “Shotfire” Thorn-Clarke, Barossa Valley·South Australia, 2019
GSM “Shotfire” Thorn-Clarke, Barossa Valley·South Australia, 2019
Roasted Australian Lamb Chop, Roasted Tomato Provençal Herb Crust
Roasted Australian lamb chop, topped with a roasted tomato herb crust, sauced with roasted red tomatoes, braised cipollini onions, pancetta bacon and plump raisins, lamb glace de viande.
Grenache “Single Vineyard Selecion” Thorn-Clarke, Barossa Valley·South Australia,2018
Malbec “Single Vineyard Selection” Thorn-Clarke, Barossa Valley·South Australia, 2018
Roasted Texas Wagyu Strip Loin, Morel Mushroom Cabernet Sauvignon Wine Sauce
Grass and grain fed Texas Wagyu strip loin roasted, with sage, thyme and pepper, with a brunoise of spring wild mushrooms, morel mushroom Cabernet Sauvignon wine sauce.
Cabernet Sauvignon “William Randall Estate”, Thorn-Clarke, Eden Valley·South Australia, 2018
Shiraz “William Randall Estate”, Thorn-Clarke, Barossa Valley·South Australia, 2018
Meyer Lemon Soufflé, Toasted Meringue
A cold lemon soufflé dome served with a white génoise cake, topped with toasted meringue, sauced with a lemon glace.
$150/Per Guest, Tax & Gratuity not included.