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Wines of Summer, Wine Dinner
With Mark Altom
Thursday, June 23, 2016, 7:00
$120 all inclusive
First Course
Smoked Pulled Pork Terrine
Tomato Onion Relish, Potato Roll Crisp, Grainy Mustard
Bedrock Rosé of Mourvèdre ‘Ode to Lulu’
Sonoma, California, 2015
Second Course
Portugese Ocotpus a la Plancha
Watermelon, Mint, Citrus, Chorizo Oil
Argyros Estate Assyrtiko, Santorini, Greece, 2015
Third Course
Provenҫale Vegetable Tart
Smoked Goat Cheese, French Olive Oil
Domaine du Pesquier Gigondas, Rhône, France, 2013
Main Course
Barbecued Beef Brisket
Cipollini Onion, Cornbread
Bedrock Heritage Red, Evangelho Vineyard,
Contra Costa County, California, 2014
Dessert
Tomato Sorbet
Strawberry, Cucumber, Meringue Tuile
La Spinetta ‘Biancospino’ Moscato d’Asti, Piedmont, Italy, 2015
Bruce Lefebvre Chef/Proprietor