Jun
05

A Special Dinner @ VINO

By

What a night, a celebration for a wife’s birthday & a husband who wanted to create something special & memorable.  And, we were part of that evening!  Here is their menu–

amuse bouche

KUMAMOTO OYSTER– tapioca pearls, Osetra caviar, konbu-tomato granite & chervil

aa 10 geoffroywine: Geoffroy Brut Nature “Pureté”

 

1st course

PAN SEARED BRISTOL BAY SCALLOP —with forbidden black rice, Kahuku corn, Thai basil, pancetta, Maui onion & shaved black summer truffles

aa 11 raveneauwine: 2011 Raveneau Chablis Premier Cru “Forets”

 

2nd course

LOBSTER UOVO–butter poached Kona Maine lobster, lemon ricotta, hijiki & tarragon brown butter

aa 12 Ganevatwine: 2012 Jean-François Ganevat Chardonnay “Las Chassalas Vieilles Vignes”

 

3rd course

FRESH UNI PASTA–fresh angel hair pasta, squid ink sauce, shiso, ikura and lobster butter

aa 13 Wirschingwine: 2013 Hans Wirsching Scheurebe Kabinett DRY  “Iphöfer“

 

4th course

ANTIPASTI TRIO

Spanish Octopus–with baby mizuna, roasted Roma tomato & sherry vinaigrette

Dragon Tongue Beans–with crispy pork belly, truffle aioli and cilantro pesto

Kako’o’owi Heirloom Baby Carrots–with carrot top pesto, pickled turnips, pecorino romano & cumin aioli

aa 14 Magnonwine: 2012 Maxime Magnon “Metisse”

 

5th course

SEARED TAJIMA BEEF “ROULADE”with roasted beets, Ali’I mushrooms, baby mizuna, balsamic reduction, basil, chili aioli and roasted garlic demi

aa 15 Felsinawine: 1995 Felsina Berardenga “Fontalloro”

 

entrée

KOJI CURED KING NATURAL BEEF STRIPLOIN–with charred Swiss chard, konbu gnocchi, bay leaf chimichurri & parsnip puree

aa 16 Gajawine: 2001 Angelo Gaja “Costa Russi”

 

dessert trio

Kula Strawberry Panna Cotta

Chocolate Olive Oil Cake with ganache

Roasted Banana Profiterole vanilla bean ice cream & butterscotch glaze

aa 17 Banyulswine: 2012 Domaine La Tour Vieille Banyuls Blanc

 

Categories : Wine

Comments are closed.

DK Restaurants