Half Moon's Third Wine Dinner
Thursday, January 17, 2008 at 6:00pm
Introduction |
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Assorted Fruits, Cheeses and Paté
Lunetta Prosecco |
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Appetizers |
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Shrimp Tarte
lemon, mustard, scallion sauce with mustard greens and caramelized onions
Rocca Delle Macie "Occhio Al Vento" Vermantino 2006, Tuscany |
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Fillet of Grey Sole
roasted red pepper sauce, parsley basil sauce with heirloom bean salad
DiLenardo Pinot Grigio 2006, Friuli |
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Ancini Di Pepe Aglio e olio
fresh peas, grilled apple chicken sausage and a roasted tomato confit
MAsi Valpocella Classico Bonacosta 2005, Veneto |
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Asparagus Gnocchi
Half Moon marinara with wild mushrooms
ISole e Olena Chianti Classico 2004, Tuscany |
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Intermezzo |
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Blood Peach Sorbet |
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Entrees |
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Roast Lamb
cherry demi glace with toasted eggplant, pignoli nuts and cherry flan
Tenuta Caparzo Rosso Di Montalcino 2004, Tuscany |
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Filet of Beef
roasted garlic demi glace with baby sunburst squash and dauphinoise potatoes
Mastroberardino Radici Taurasi 2003, Campagnia |
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Dessert |
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Raspberry Cappuccino Mousse
PAlexander Gianduia Chocolate / Hazelnut Liquor |
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Half Moon's Second Wine Dinner
Thursday, October 18, 2007 at 6:00pm
Introduction |
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Assorted Fruits, Cheeses and Paté
Gloria Ferrer Sonoma Brut |
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Appetizers |
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Pan Seared Halibut
lemon roasted garlic sauce
Sauvignon Republic 2005 Sauvignon Blanc |
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Diver Sea Scallop
procuitto fig cream
Gloria Ferrer 2005 Carneros Chardonnay |
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Duck Tart
raspberry mint sauce
Pedroncelli 2005 Russian River Pinot Noir |
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Pork Loin
sun dried tomato pesto
Cline Cellars 2004 Cashmere |
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Intermezzo |
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Pear Sorbet |
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Entrees |
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Veal Tenderloin
tomato half glace
Seghesio 2004 Old Vine Zinfandel |
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Filet of Beef
Robert sauce
BR Cohn 2005 Syrcab |
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Dessert |
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Gatto (Ricotta Cheesecake)
Pedroncelli Four Grapes Port |
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Half Moon's First Wine Dinner
Thursday, July 26, 2007 at 6:30pm
Introduction |
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Assorted Fruits, Cheeses and
Paté
Chandon Sparkling Rose, USA |
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Appetizers |
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Crab and Cucumber Salad
St Urbans Hof Piesporter Gold Kabinett, Germany |
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Shrimp Noisette
Brancott Reserve Sauvignon Blanc, New Zealand |
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Sweet Potato Gnocchi
asparagus cream sauce
Antinori Champogrande Orvieto, Italy |
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Wild Mushroom and Veal Tart
demi glace
Wild Horse Pinot Noir, USA |
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Intermezzo |
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Coconut Sorbet
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Entrees |
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Pork Tenderloin
shallot raspberry sauce with grilled zucchini and roasted potatoes
Chateau de la Chaize Brouilly, France |
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Tournedos of Beef
Bordelaise sauce with golden beets and scallion, shallot potatoes
Rodney Strong Cabernet Sauvignon, USA |
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Dessert |
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Zabiaonne
Harvey's Orange Sherry |
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Reservations and Info
Directions