Wine Down Thursday Menus 6-19-14

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White Wine Pairings:

 

Bouillabaisse  -  fennel, saffron, fresh seafood, tomato

Paired with Sophenia “Alto Sur”, Sauvignon Blanc, Argentina

 

Fish Tacos  -  avocado, tomato, corn, scallion

Paired with La Craie, Chennin Blanc, France

 

Chicken Roulade  -  basil, onion, spinach, mozzarella

Paired with Charles Smith, Chardonnay, Washington

 

Red Pairings:

 

Local Greens  -  watercress, leaf, baby romaine, blue cheese vinaigrette, bacon

Paired with Santa Barbara, Pinot Noir, California

 

Spinach Cannelloni  -  ricotta, herbs, marinara

Paired with Mocali, Rosso Toscano, Italy

 

Braised Short Ribs  -  creamy polenta, natural reduction sauce

Paired with Gran Passione, Rosso, Italy

Weekend Features

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Crispy Spring Roll with Ahi tuna $6

Grilled Steak Kabobs $6

Crab Cakes Salad with Heirloom tomato, local watercress. & avocado $16

Almond Crusted Chicken with shallot cream and Yukon mash $16

Seafood Pasta Marinara $18

Yuengling Bottles $2.50

Aia Vecchia, Vermentino A Tuscan white with plenty of structure and acid to pair well with seafood and salads. $9 glass/ $28 bottle

La Giaretta, Valpolicella . This Tuscan red is juicy and full flavored. A great wine on it’s own or with pasta $7 by the glass/ $23 by the bottle

Closerie des Lys, Pinot Noir. A very flavorful French red with a beautiful boquet on the nose. Excellent value. $9 by the glass/ $ 28 bottle

Wine Down Thursday

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Check out these gorgeous selections for tonight!The Michel Gassier blend of Grenache, Carignan, Mourvedre, Cinsault, and Syrah has great acidity and enough tannins to pair well with our steak kabobs tonight.

La Closerie des Lys 2013 Pinot Noir starts off with a wonderful nose to intice your awaiting tongue.  Light as a feather but flavorful, this will be a match made in heaven for our first heirloom tomatoes of the season.

The “Volpare” Valpolicella is the same blend of grapes used in Amarone wines, just not dried.  This bargain wine has richness, fruit, and refined tannins which make this wine fantastic on its own or paired with a classic Italian dish.

June 12, 2014 Wine Down Menu

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WHITE PAIRINGS

 

First Course

Avocado SaladPickled onion, Sherry vinegar, local greens

Paired with Ventisquero, Sauvignon Blanc, Chile

 

Second Course

Tuna Poke

Sesame, nori, soy, rice paper

Paired with Aia Vecchia, Vermentino, Tuscany

 

Third Course

Almond Crusted Chicken

Yukon golds, Hericot vert, shallot cream

Paired with Gassier, Nostre Pais Blanc, France

 

RED PAIRINGS

 

First Course

Heirloom Tomato SaladLocal watercress, baby spinach, balsamic dressing

Paired with Closerie Des Lys, Pinot Noir, France

 

Second Course

Stuffed Calamari

Shrimp, crab, herbs, marinara

Paired with La Giaretta, Valpolicella, Tuscany

 

Third Course

Steak Kabobs

Onions, tomatoes, mushrooms, peppers

Paired with Gassier, Nostre Pais Rouge, France

 

Dinner Specials

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North Carolina Tile Fish $24
Light, flaky filet atop shrimp studded mash potatoes with lemon and asparagus

Grilled Wahoo Salad $16
A delicious combination of heirloom tomatoes, local greens, avocado, basil and balsamic vinaigrette along with this wild caught Virginia fish

Hawaiian Marlin $23
Complimented with a red Thai rice and tropical salsa

Fish and Chips : Cod

Featured Wines:

Gran Passione, Rosso, Italy
60% merlot and 40% dried corvina grapes give this blend a unique depth while remaining light in body. $7 by the glass or $25 by the bottle

Pozzan, Chardonnay, California
This is a great balance between the rich chards and the oakless chards. Pairs with seafood wonderfully. $8 by the glass or $29 by the bottle