Summer Wine Dinner

Description

Tuesday, July 17, 2012
      Reception 6:30 pm • Dinner 7:15 pm • After-Dinner Reflections 9:00 pm

Reception
Pea Slaw with Blue Crab
Summer Mushroom Smear on Toast
Duck Confit with Leeks and Goat Cheese on Puff Crust
France, Henry Fessy Morgon, 2009, Crus Du Beaujolais
(Sweet black cherries and wild berries coat the palate.)

1st Course
Grilled Radiccio Wedge, Seared Sea Scallop with Lobster Grits & Lemon Butter
New Zealand, Mount Beautiful Pinot Gris, 2011, Cheviot Hills, North Canterbury
(Flavorsome and textural with overtones of William pear and green apple.)

Main Course
Grilled Rockfish with Chive Butter, Roasted Sweet Red Bell Pepper Crawfish Corn Stew,
Crisp Potato, Summer Asparagus
France, Trimbach Riesling Reserve, 2008, Alsace
(Fresh and vibrant, well balanced in terms of fruit and acidity. White flower, lemon notes and minerality touch the nose.)

OR

House Smoked Lamb Loin with Whole Grain Mustard Horseradish Aioli,
Arugula Salade with Local Heirloom Tomato, Corn Pancake
Australia, 3 Rings Shiraz, 2007, Barossa Valley
(blackberry, raspberry and cherry flavors with notes of white pepper on it's long expressive finish.)

Dessert Course
Summer Stone Fruit Strudel with Vanilla Bean Ice Cream
Portugal, Sandeman Founders Reserve, Non-Vintage, Douro Mountain Region
(Jammy aromas, soft character and distinctive plum/blackberry flavors balanced by fine tannins on the finish.)

~ ~ ~ ~ ~ ~
$89/person (plus tax & gratuity)
Seating is limited, reservations required! Please call 703.942.8148.
Vegetarian options available upon reservation request.
(With exceptions of large parties, communal seating will be arranged as necessary.)

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