Mediterranean Wine Dinner
Hors d’oeuvres- Organic Medjool dates stuffed with blue cheese and walnuts; salmon roe, fromage blanc, avocado on Rye toast
CAVA BRUT RESERVE 2015 – AGUSTI TORELLO MATA, PENEDES, SPAIN (ORGANIC)
1st course -SHRIMP & UNI TAPAS- Mexican Wild Shrimp, Santa Barbara Sea Urchin, Watermelon Radish, Dill
ALBARINO 2018 – VEIGA NAUM, RIAS BAIXAS, SPAIN
2nd course - DUCK FOIE GRAS BOARD- Terroirs D’Antan Duck Liver Mousse, roasted Tenerelli Family Farms Pears, Pudwil Farms mission Figs, Lodge Bread seeded country loaf, Achadinha Creamery cultured butter, in house made Quince jam, Santa Barbara Pistachios
BARBERA D’ALBA PREDA SUPERIORE 2016 (Single Vineyard) – CASCINA ADELAIDE, PIEMONTE,
ITALY
3rd course - CHOICE of Lamb Loin or Seared Ahi Tuna
- LAMB LOIN Thyme and Garlic Marinated Jimenez Family Farm Lamb, Truffle Soft Polenta, Drake Family Farms Goat Feta Cheese, Greek Salad, herbs
- SEARED AHI TUNA Furikake Seared Santa Barbara Channel -Line Caught -Tuna Steak, Weiser Family Farm Fingerling Potatoes, Coleman Family Farms Celtuce, Munak Farms Tomatoes, Jicama, Thao Farms Fresh Ginger and Maracuja Salsa
VINO NOBILE PIETRA DI MONTEPULCIANO 2015 (Single Vineyard) - CONTUCCI, TUSCANA, ITALY
4th course -FARMER’S CHEESE BOARD- Brillat-Savarin Delice de Bourgogne, Ewe Calf to be Kidding cheese, Achadinha Creamery Broncha cheese, Lodge Bread country loaf, Santa Barbara Pistachio Co roasted pistachios, Harry’s Berries Mara De Bois and Mama’s Preserve Apricot Jalapeño Jam.
L’ARTOLIE COTES DE BORDEAUX 2016 - CHATEAU SUAU, BORDEAUX, FRANCE (ORGANIC)
End of Dinner:
Artisanal, handmade, organic, raw chocolates.
To book this event, please contact: Eileen@divinewineco.com
with your CREDIT CARD INFO, Amount of people in your party & best phone # to reach you. If you prefer to call, contact her at (310) 779-9556