Nick Attard hosting the pre-dinner wine tastings.
Petite Sirah Lot 96
Winery: Foppiano, California
Petite Sirah Line 39
Winery: Line 39
Dinner and Dessert (and WINE)
A little olive oil and salt and a butternut squash ragout.
Petite Verdot – Southbrook, Organic VQA 4 Mile Creek, Niagara
Petite Verdot – Juan Gil, Jumilla, Spain
Duck confit, spinach with crème fraiche and blueberries.
Pinot Noir – Silver Peak, Sonoma County, California
Rose – Chateau D’Aqueria Grenache Rosé AOC Tavel, France
Fois Gras and Chicken Liver Paté
Served with cranberry crisps and fig jam.
Chenin Blanc – Chateau Gaudrelle Vouvray Sec Tendre Valle du Loire, AOC Vouvray, France
Hazelnut Rack of Lamb
Served on a bed of wild rice and corn.
Syrah, Grenache, Mourvedre (GSM) – Tahbilk Estates Carbon Zero, Australia
Stuffed in a hot pepper, battered in cornmeal with a drizzle of cheddar cream.
Cabernet Sauvignon, Merlot, Zinfandel, Petite Sirah – Rosso di Momi Cuvee, Napa, California
White Chocolate Quenelle
Served with raspberry foam.
Southern Peach Cocktail
Nick Attard’s Concoction
Created with peach schnapps, Southern Comfort, Angostura Aromatic Bitters and light cream. Shaken over ice and served in a short rocks glass.