Saturday night, Feb. 2, 2013, the Gourmet Dinner features a beautiful array of exotic flavors and cuisine. This amazing meal is complemented by wines selected specifically for each course. The dinner menu has been finalized, and our wine experts have put much thought and effort into choosing the accompanying wines.
COURSE ONE
Arugula (local) Parmesan Flatbread Salad
with either sherry vinaigrette and blackberry balsamic vinaigrette
paired with Quattro Mani Fanciacorta, Methode Champenoise
Note: The olive oil in the dressings is from Georgia -
from the first olive oil pressing here in 150 years!
COURSE TWO
Turnip Soup with Shrimp
paired with Pascal Janvier, Jasnieres 2011, Loire Valley Chenin Blanc
COURSE THREE
Smoked Duck Breast over Duck Confit with Savannah Red Rice
and a Chiffonade of Brussel Sprouts
paired with Mi Sueno Pinot Noir, Los Carneros 2009
COURSE FOUR
Pear Sorbet with a Twist
COURSE FIVE
Landaff from Jasper Hill, Bommbouche & Elberton Bleu served with
Flat Crackers, Rose Petal Preserves and Pignoli Crumb
paired with Monier, DME St. Joseph Rouge Terre Blanche 2010
Rhone Valley Syrah
COURSE SIX
Chocolate Nemesis with Salty Caramel Ice Cream, Cocoa Crumbs and
Orange Flower Ricotta
paired with Terra d'Oro, Moscato
