Wine Down Thursday Is Here……Finally!

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It’s our favorite night of the week, and we have some more delicious dishes for you enjoy with some tasty wine offerings. Come join the fun.

White Wine Pairings:

Vegetable Spring Rolls – local cabbage, carrots, ginger-berry sauce
paired with Chateau de Valmer, France

Pan Seared Sea Bass – roasted beet hash
Paired with Taburno, falanghina, Italy

Butternut Squash Spaghetti – cream, asiago, spinach
Paired with Parasio, chardonnay, California

Red Wine Pairings:

Fried Eggplant – tomato sauce, Kalamata olives
Paired with Laone, Tuscan red blend, Italy

Southern Sheppard’s Pie – pork tenderloin, sweet potatoes, corn
Paired with Tournon, Shiraz, Australia

Lamb Spare Ribs – minted heirloom tomato salad, chimichurri
Paired with Sophenia, reserve malbec, Argentina

Wine Down Thursday 9-19-13

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White Wine Menu:

Marinated Green Lip Mussels – basil, tomato, chives

Paired with Seresin, Sauvignon Blanc, New Zealand

Seared Scottish Salmon – herbed potato cake, Florentine sauce

Paired with Pazo De Arribi, Godello, Spain

Local Collards – braised pork belly and natural reduction

A to Z, Chardonnay, Oregon

 

Red Wine Menu:

Sesame Tuna Tartare – wasabi mayo, herb crackers

Paired with Courolo, VDP Vancluse, France

Steak Risotto – asiago, spinach, mushrooms

Paired with Coriole, Sangiovese-Shiraz, Australia

Charcuterie Selections – proscuito, chorizo, soprassata, Serrano

Paired with Warre’s, LBV Porto, Portugal

 

Wine Down Thursday Menu

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White Pairings:

 

Cucumber Feta Salad – lemon, red onion, grilled Gulf shrimp

Paired with Wither Hills, sauvignon blanc, New Zealand, 2012

Fried Brie – local honey, fresh berries, toast points

Paired with Santa Julia, pinot grigio, Argentina, 2012

Grilled Swordfish – Chinese black rice, mango coulis, caramelized shallot

Paired with Bishop’s Peak, chardonnay, California, 2012

 

Red Pairings:

 

Chanterelle Mushroom Vol-au-Vent – flaky pastry, garlic, demi-glace

Tierra, Divina Reds, California, 2011

Grilled Flat Bread – roasted tomato, garlic, mozzarella

Paired with Piane de Maggio, Montepulciano, Italy, 2012

Coq au Vin – potatoes, pearl onions, mushrooms, carrots

Paired with Couroulu VDP Vancluse, France

 

 

Wine Down Thursday Wine Pairing Menus

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White Wine Pairings:

Virginia Fried Oysters – chili aioli, spinach, lemon dressing
Paired with Cousino-Macul, Sauvignon Gris, Chile, 2012

Grilled Heirloom Tomatoes – local watercress, goat cheese, creamy herb dressing
Paired with Chateau de Fontenille, White Bordeaux, France, 2012

Red Snapper – coconut sauce, jasmine rice, papaya
Paired with Butternut, Chardonnay, California, 2011

Red Wine Pairings:

Wild Mushroom Risotto – Carroll County Chanterelles, asiago, herbs
Paired with Blue Ridge, Red Blend, Yadkin Valley, 2008

Prime Rib – potato hash, onion ring, au jus
Paired with Lehmann, Shiraz, Australia, 2010

Butcher’s Plate – Ashe County blue cheddar, Spanish chorizo, salami, figs
Paired with Warres, LBV Port, Portugal, 2001

Wine Down Thursday

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Your choice of these two scrumptious flights of wine pairings:

White Wine Menu

Lobster Dumplings – saffron, scallion, tobiko
paired with Cousino-Macul, Sauvignon Gris, Chile

Mushroom Tart – local shiitake, goat cheese, petite salad
paired with Cline, marsanne roussanne, California

Pan Seared Sheepshead – grit cake, greens, shrimp sauce
paired with Baileyana, chardonnay, California

Red Wine Menu

Shrimp Cakes – plantains, corn relish, roasted pepper
paired with Laya, garnacha, Spain

Tomato Mozzarella Salad – pesto, local bib and lola rosa greens
paired with Coriole, sangiovese/shiraz , Australia

Sesame Crusted Tuna – wasabi mash potatoes, garlic demi-glace
paired with Dante, merlot, California

Wine Down Thursday Menus

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We have had a great local following for this special night every week.  It is simply the best value anywhere at $28.  Come taste what everyone is talking about this Thursday.  JC and I have some delicious ideas.

White Wine Pairings:

Spring Rolls – Gulf shrimp, veggies, soy

Paired with Wolf, Gewurztraminer, Germany

Smoked Salmon Pate – capers, red onions, toast points

Paired with Annalisa, Soave, Italy

Pan Seared Scallop – tomato, fennel, polenta

Paired with Scaia, Gaganega/Chardonnay blend, Italy

 

Red Wine Pairings:

Grilled Pork Tenderloin – Serrano ham cassoulet, shallot jam

Paired with Mulderbosch, Cabernet Sauvignon Rose, South Africa

Beef En Croute – local shittake mushrooms, phyllo, demi-glace

Paired with Cartlidge and Browne, Cabernet Sauvignon, California

Veal Meatloaf – fritto misto, roasted pepper coulis

Paired with Cline, Cashmere blend, California

See you soon!

Chef Ed

Another Fantastic Wine Down Thursday Is Here

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White Wine Selections

 

FIRST COURSE

Tomato Avocado Salad

Grilled shrimp and lemon essence
Paired with Huber Gruner, veltliner, Austria

 

SECOND COURSE

Clam Casino

Top neck clams, herbed butter and bread crumbs
Paired with Morgadio, albarino, Spain

 

THIRD COURSE

Carolina Red Snapper

Chinese black rice and lobster beurre blanc
Paired with Baileyana, chardonnay, California

 

Red Wine Selections

 

FIRST COURSE

Roasted Beet Napoleon

Red and golden beets, goat cheese and fresh herbs
Paired with Atalaya, garnacha, Spain

 

SECOND COURSE

Grilled Pita Bread

Fresh mozzarella, Serrano ham and roasted garlic
Paired with Pozzan, cabernet sauvignon, Sonoma

 

THIRD COURSE

Angus Sirloin

Cauliflower gratin and truffle aioli
Paired with Antidoto, tempranillo, Spain

 

Designed by Chef Ed Badgett III

Sous Chef J.C. Botero

Wine Down Thursday 6-5

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FIRST COURSE

Apple Fennel Salad

Ruby grapefruit, herbs and vinaigrette
Paired with Annalisa, soave

SECOND COURSE

Shrimp & Polenta

tomato, celery and asiago
Paired with Mt. Vale, chardonnay

THIRD COURSE

Pan Seared Salmon

Basmati rice, shrimp and a champagne cream
Paired with Butternut, chardonnay

FIRST COURSE

Lettuce Wrap

Local greens, tuna-sesame tartare and lime
Paired with Stanburn Winery, Big A Red

SECOND COURSE

Bacon Wrapped Country Pate

Wine poached figs, herb crackers and dijon
Paired with Chateau Morrisette, merlot

THIRD COURSE

Angus Sirloin

Truffle aioli, mushroom demi and roasted potatoes
Paired with Gouguenheim, malbec

Wine Down Thursday Returns

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White Wine Menu:

Fried Tomatillo Napoleon – herbed goat cheese, roasted pepper coulis
paired with Mt. Vale, Cellar Door, VA

Alaskan Halibut – grapefruit beurre blanc, vegetable terrine
paired with Beau Rivage, white bordeaux, France

Lump Crab Cake – potato hash, dijon cream
paired with Justin Chardonnay, CA

Red Wine Menu:

Grilled Juusto Cheese – tomato caper relish, basil
paired with Tilia Bornado, Argentina

Seared Scallops – creamy polenta, roasted tomato and garlic sauce
paired with Blue Ridge Red Blend, NC

Veal Meatloaf – tri-color fettuccine, marinara
paired with Cline Cashmere, CA