|
|
|
Dungeness Crab Pick
Come enjoy Fresh Dungeness Crab flown in overnight from the icy waters of the Pacific Northwest, along with Sourdough Bread, European Butter, and made to order Cheesecake Crepes. All of this paired of course, with the Texas- Style wines from Dry Comal Creek Vineyards.
This meal is not for the faint hearted. You will be required to work at crushing and cracking the crustaceans. Your utensils will be mallets, crackers, picks and bibs, but your reward will be the delicately sweet meat of the Dungeness Crab. This is a casual feast full of whimsical fun.
Saturday, October 15, 2011, 6:00 p.m. sharp at Dry Comal Creek Vineyards
M * E * N * U
Appetizer:
Roasted Corn Chowder Recommended Pairing: 2010 Demi-Sweet French Colombard
**********************************************************************************
Salad:
Bib & Red Leaf Lettuce & Cucumber Salad with Caper & Fresh Herb Vinaigrette Recommended Pairing: 2010 Sauvignon Blanc
***************************************************************************************
The Entree:
Whole Dungeness Crab (2.5 lb) with Lemmon Butter Red New Potatoes with Fresh Parsley Mushrooms & Broccoli Spears in a Butter & Garlic Sauce Sour Dough Rolls with Butter Recommended Pairing: 2010 Bone Dry French Colombard or 2009 Black Spanish
(Soup, Salad & Dinner Accompaniments provided by Mike’s in the Village )
****************************************************************************************
The Desert:
New York Cheesecake Crepe Sweet vanilla cream cheese drizzled
with mixed berry sauce topped with strawberries
and sprinkled with crushed graham crackers Recommended Pairing: Demi-Sweet Sparkling (Crepes made fresh on site by ZOET Sweet Art & Creperie ) *******************************************************************************************
After Dinner:
1096 Port and Cigars Dark Roast Coffee
*Menu subject to change without notice.
Each wine poured will consist of 3 ounces except for Port, which will be 1 ounce
Registration is closed
|
|
|
