An Australian Wine Dinner

with Mr. Sam Clarke, Proprietor of Thorn-Clarke Winery
Thursday, May 5, 2022  •6:30 p.m.

Amuse Bouche

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.