Another Full Moon Wine Dinner on the books, and another great success! Thanks to everyone who joined us last night for an Italian inspired menu and wines from AB Cellars. Mark Elia put together great pairings for the menu – below, check out each course, plus some behind the scenes photos!
Amuse Bouche : Grilled Flatbread / Fig / House Ricotta / White Balsamic Reduction
Paired with Valdobbiadene Prosecco, Trentino Region
First Course : Lobster Bisque / Clam / Wild Local Thyme / Shrimp Oil / Coconut Foam
Paired with Tribbiana Trebbiano, Pisa Region
Second Course : Seared Local Tuber Gnocchi / Garlic Braised St Croix Jackfruit / Malabar Honey / Sorrel Puree / Local Yucca Flower / Infused Salt
Paired with Poggio ai Ginepri Rosata, Bolgheri Region
Intermezzo : Mutiny Rhum Lemongrass-Coconut Gelato
Third Course : Plantain Wrapped Monkfish / Windy Level Pumpkin Caponata / Basil / Balsamic Reduction
Paired with Langhe Nebbiolo, Piedmont Region
Fourth Course : Fungi Explosion Ravioli / Mixed Wild Mushrooms / Thyme Beurre Rouge / Parmesan / Micro Greens / Shaved Black Truffle
Paired with Scopaiolo Red Table Wine, Pisa Region
Fifth Course : House Made Cannoli / Amaretto Ricotta / Toasted Almond / Cinnamon / Trebbiano-soaked Apricot
Paired with Vin Santo Sangiovese, Pisa Region
And of course, the night wouldn’t be complete without a group photo!
Next month’s Full Moon Wine Dinner will be a vegetarian menu, so stay tuned for more details!