Thursday, September 13, 2012

September!

And another great menu for our monthly wine dinner:



Five-Course Wine-Paired Dinner
Saturday, September 22
6 p.m.

Blue Hill Inn White Truffle-Infused Egg Custard
foraged chanterelle ragout, garden herbs, house-cured lemons
paired with Cava Rose Brut, Castellroig, Spain, NV
 
Seared New England Arctic Char
Four Season Farm carrot pureé, Blue Hill Inn basil oil, pea shoots, 
fleur de sel
paired with Jurançon Sec, Domaine Castera, France, 2010
 
Crispy Duck Confit Salad
Four Season Farm savoy cabbage, native cranberries, toasted pistachio
paired with Malbec, Chateau La Caminade, France, 2008

Pan Roasted Venison Chop
roasted butternut squash, Morgan Bay Farm kale, sauce poivrade
paired with Cannonau di Sardegna, Tenute Soletta, Italy, 2006
       
Warm Lemon Pound Cake
sweet lemon curd, shaved chocolate, Five Star Nursery peaches
paired with Prosecco Brut, Adriano Adami, Italy, NV

Chef Devin Finigan