Steele Wines
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Steele Wines
Thursday, March 18, 2010
Doors open at 6:30 PM for registration & hors d'oeuvres. Dinner begins at 7:00 PM sharp.
Menu & Wine Pairings
Hors D oeuvres
Steele Pinot Blanc
Thai Spiced Beef Tenderloin Sate
Ginger pickled jicama and daikon slaw
Sesame Breaded Chicken Tenderloins Sweet onion and red pepper aioli
Sesame Breaded Chicken Tenderloins Sweet onion and red pepper aioli
Salad Course
Steele Chardonnay
Chiffonade of Romaine and Red Cabbage
Brioche crouton, garlic- dill aioli, asiago and cucumber-tomato slaw
Brioche crouton, garlic- dill aioli, asiago and cucumber-tomato slaw
Soup Course
Steele Zinfandel
Tuscan Tomato, Chicken and Tortelline Stew
Baby arugula, sesame flatbread
Baby arugula, sesame flatbread
Poultry Course
Steele Pinot Noir
Duet of Braised Duck Thigh Cannelloni and Seared Duck Breast
Grilled crimini mushrooms, spiced tomato coulis and wilted spinach
Grilled crimini mushrooms, spiced tomato coulis and wilted spinach
Beef Course
Steele Stymie Merlot
Rosemary, Garlic and Honey Seared Hanger Steak
Yukon potato, bacon and red onion hash, cherry scented haricot verts and merlot reduction
Yukon potato, bacon and red onion hash, cherry scented haricot verts and merlot reduction
Dessert Course
Steele Black Bubbles Sparkling Syrah
Champagne and Peach Bellini and Black Bubbles Popsicle
Dark chocolate truffles, apricot mousse and fresh raspberries
Dark chocolate truffles, apricot mousse and fresh raspberries
