Steele Wines

     Thursday March 18, 2010

Reservations Closed
Course Pairing / Description Wine
Hors D oeuvres Thai Spiced Beef Tenderloin Sate Ginger pickled jicama and daikon slaw

Sesame Breaded Chicken Tenderloins Sweet onion and red pepper aioli
Steele Pinot Blanc
Salad Course Chiffonade of Romaine and Red Cabbage
Brioche crouton, garlic- dill aioli, asiago and cucumber-tomato slaw

Steele Chardonnay
Soup Course Tuscan Tomato, Chicken and Tortelline Stew
Baby arugula, sesame flatbread

Steele Zinfandel
Poultry Course Duet of Braised Duck Thigh Cannelloni and Seared Duck Breast
Grilled crimini mushrooms, spiced tomato coulis and wilted spinach

Steele Pinot Noir
Beef Course Rosemary, Garlic and Honey Seared Hanger Steak
Yukon potato, bacon and red onion hash, cherry scented haricot verts and merlot reduction

Steele Stymie Merlot
Dessert Course Champagne and Peach Bellini and Black Bubbles Popsicle
Dark chocolate truffles, apricot mousse and fresh raspberries

Steele Black Bubbles Sparkling Syrah