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Sandrew's Sample Wine Pairings
"Great Event-everybody had a marvelous time!We loved the wine pairings,loved the courses.It was a total success!" –Peter Badala
Chef 1 Entree
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Sandrew's Wine Pairing
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Wine Country orange muscat seared sea scallops
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Pierre Morlet Champagne
Grande Brut, Epernay
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Broiled portobellini mushrooms stuffed with herb cheese and wrapped with pancetta
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Brewer Clifton Pinot Noir,
“Melville” 2004
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Peekey Toe crab salad served in an endive leaf, tossed with a citrus dressing
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Frederic Millet Sancere, Loire Valley 2006
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Duck Foie Gras seared and served on brioche toast with pink grapefruit marmalade
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Chateau Yquem 1990
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"Pissaladier" warm savory French tart topped with caramelized onions, blue cheese and thyme
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Madrigal Petite Sirah,
Napa Valley 2005
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"Lolliepop" lamb chops; petite chops grilled with a pomegranate demi glaze
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PB Hein Syrah
“Rutherford “2004
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Zucchini pancakes topped with smoked salmon, crème fraiche and caviar
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Roccioli “Estate” Sauvignon Blanc
2007
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Skewered tequila lime shrimp
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Matanzas Creek
“Sonoma” Viognier 2006
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"Gaucho" flank steak marinated then grilled in a chimachurri salsa
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Stanton Cabernet Sauvignon
"Oakville” 2005
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Chicken, marinated in coconut milk and yellow curry, tandoori grillled
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Arrowood Gewurtztraminer
2007
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Chef 2 Entree
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Sandrew's Wine Pairing
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Avocado and Grapefruit Salad with Prosciutto. Butter lettuce tossed with an avocado-grapefruit emulsion-dressing, garnished with crispy prosciutto and grape fruit sections
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Sauvignon Blanc LaCzar,
Sonoma Mountain 2007
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Seared Scallops. Served resting on a savory orange and sweet basil sourdough bread pudding, with a lemon lime hollandaise sauce and sauteed pea shoots with a citrus drizzle
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Chardonnay, Martinelli “Zio Tony”
Russian River 2005
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Lobster Bisque. A delicate taste of white wine, cream and lobster from Maine, accompanied by a leek essence puree, fleur de sol and crispy leek
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Pinot Noir, Williams Selyem,
Russian River 2006
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Syrah Braised Red Angus Short Ribs. Served with a soft herb polenta and red wine beef demi glace
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Syrah, Stolpman Estate,
Santa Ynez 2005
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Lasagna Marinara. Roasted Heirloom vine ripe and red wine sauce served with fresh thyme, oregano, and basil, poured over a layer of fresh beef and hand cut lasagna noodles
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Brunello di Montalcino,
"Le Maciche" 2001
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Dessert Course: Chocolate Lava Cake. Chocolate cake filled with warm molten chocolate, served with creme anglaise, spun sugar, and espresso ice cream
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Late Harvest Zinfandel,
Brogan Cellars 2003
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Chef 3 Entree
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Sandrew's Wine Pairing
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Fire flashed scallops with red curry
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Dry Creek Vineyards
Chenin Blanc 2006
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Canape of Point Reyes bleu cheese with walnut paste, caramelized apple and onion relish
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A. Rafanelli Dry Creek
Zinfandel 2003
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Smoked salmon, fennel and goat cheese on petite toast
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Rocchioli
Sauvignon Blanc 2007
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Watercress and pear salad with roasted pumpkin seeds
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Mayo Viognier
2007
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Wild mushroom bisque
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Merry Edwards Sonoma Coast
Pinot Noir 2004
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Surf and turf medallions of beef with madeira mustard sauce lump crab mornay
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Matanzas Creek
Chardonnay 2006
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Collection of roasted baby autumn vegetables
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Audelssa Summit
Bordeaux Blend 2004
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Chocolate fallen souffle with rasberry coulis
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BR Cohn
Port 2005
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Chef 4 Entree
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Sandrew's Wine Pairing
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Seared Sonoma fois gras on toast points with torpedo onion marmalade and wild huckleberry jam
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FarNiente “Dolce”
Napa 2005
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Coriander and Sesame seared ahi tuna tostadas with spiced avocado, salsa fresca and lime crema
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Arrowood Gewurtztraminer
“Saralee’s Vineyard” Russian River 2007
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Merlot pepper biscuits with gorgonzola cream and candied pecans
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Spann Vineyards Charbono
Napa 2005
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Thai sweet potato and rock shrimp fritter with soy garlic beurre blanc
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Mayo Viognier
Sonoma Valley 2007
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Grilled proscuitto wrapped comice pear with triple cream brie on toast points
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Gloria Ferrer “Royal Cuvee”,
Robert Hunter Vineyard 2001
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Tea smoked liberty duck breast with wild huckleberry pinot noir essence, corn and wild rice cakes, wilted baby savoy spinach
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PB Hein Syrah
Lyon’s Vineyard, Napa 2005
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Grilled and roasted rack of Sonoma lamb with Morroccan mechoui glaze, three pepper chermoula, three potato terrine, and French beans in a pinot noir beurre batu
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Madrigal Estate Petite Sirah
Napa 2004
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Pan seared forest mushroom stuffed breast of chicken with spicy petite syrah, porcini mushroom and white truffle essence
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Mi Sueno Pinot Noir, “Ulisses Vineyard”
Russian River 2006
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Pinot poached monk fish with tarragon and black pepper beurre blanc,roasted shallot and mascarpone mashed and honey/horseradish roasted baby carrots, turnips and blue lake beans
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Jax Chardonnay “Oak Knoll”
Atlas Peak 2006
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Maple and chipotle roasted pork loin with fire roasted pasilla pepper essence, scalloped Yukon gold and sweet potato terrine, wilted swiss chard
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Acorn Sangiovese
Russian River Valley 2005
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