Chez François presents a St. Valentine’s Wine Dinner
Friday, February 15, 2019
Citrus-Cured Atlantic Salmon Timbale, Caviar Crème Fraîche
A smoked fruitwood Atlantic salmon timbale, filled with a Peekytoe Crab, Clementine oranges, topped with crème fraîche and micro-field greens.
Cremant de Bourgogne “No. 69”, JCB, Burgundy, France, NV
Maine Lobster Quiche, Tradition Hollandaise Sauce
A flaky pie crust, filled with a savory custard with Maine Lobster, eggs, cream, shallots and Gruyère cheese with a Hollandaise sauce.
Sancerre, Pascal Jolivet, Loire Valley, France, 2017
Cocotte Potted Gulf of Mexico Shrimp Fondue, Shrimp Crackling
Gulf of Mexico Shrimp served in a ramekin filled with Ubriaco cheese fondue and grated Parmesan Reggiano cheese, topped with shrimp crackling.
Vinho Blanco Reserva “Planalto”, Casa Ferreirinha, Douro Valley, Portugal, 2017
Duck Agnolotti, Glace de Viande
Wild mushroom ravioli, filled with roasted duck and root vegetables, finished with red wine and root vegetable brunoise glace de viande.
Rioja “Gran Reserva”, Coto de Imaz, Rioja, Spain, 2008
Roast Tenderloin of Beef, Hickory Smoked Wild Mushroom Sauce
Roast Tenderloin, grille, served over herb risotto, topped with hickory smoked seasonal wild mushroom sauce, garnished with winter vegetables.
Amarone Della Valpolicella DOC Classico, Il Roverone, Veneto, Italy, 2014
Cherries François, Madagascar French Vanilla Bean Ice Cream
Spiced cherries in a Port wine sauce, served over an almond cookie with French vanilla bean ice cream garnished with seasonal mint.
Vi de Visciola, Vignamato, Marches, Italy, NV