Toscano Fall Wine Dinner 10-17-19
FIRST COURSE
SEARED SCALLOP- Served over Roasted Mushrooms and Zucchini and topped with Warm Bacon Dressing
PAIRING: Ferrari-Carano Sonoma Chardonnay’ 15/16
SECOND COURSE
CELERY, FENNEL AND APPLE SALAD- Lemon Vinaigrette and Shaved Parmesan Cheese
PAIRING: Ferrari-Carano Fume Blanc’ 18
THIRD COURSE
SILKY ROOT VEGETABLE SOUP- Topped with Walnut Oil, Fried Shallots and Chives
PAIRING: Ferrari-Carano Reserve Chardonnay’16
INTERMEZZO-LEMONCELLO SHORBET
FOURTH COURSE
SHORT RIB- Porcini and Espresso Rubbed Short Rib with Celery Root Puree, Wild Mushroom and Baby Carrots
PAIRING: Ferrari-Carano Alexander Valley Cabernet’ 15/16
FIFTH COURSE
MOUSSE
Champagne Mousse with Chambord and Blackberries
PAIRING: Chambord Bellini