10-Course Flavors of Christmas WIne Dinner at the Wine Vault and Bistro

On December 22nd Kathleen and I joined my parents and Carol and David Hopkins for an incredible 10-course wine dinner at the Wine Vault and Bistro. Below is the menu from the evening and some photo highlights…

FLAVORS OF CHRISTMAS MENU
1. Roast Local Beets | Blue Cheese Crumble | Marcona Almonds | Arugula Pistou
~ and ~
2. Citrus Cured Yellow Tail | Citrus Confit | Tempura Bits | Cress
– Pairing – 2009 Gerard Bertrand Cremant de Limoux Sparkling Brut (5 oz. pour)

3. Scallop Bisque #1 | Crispy Scallop Mousse | Curried Onions | Coriander
~ and ~
4. Scallop Bisque #2 | Carrot “Slaw” | Hoisin | Sesame
– Pairing – 2009 Stolpman “La Coppa Blanc” Rhône White Blend (3 oz. pour)

5. Roast Mushroom Risotto | Parmesan Crisp | Truffle Emulsion
~ and ~
6. Jidori Chicken 2-Ways: Breast Roulade + Confit Leg | Crushed Potatoes
– Pairing – 2009 Cazar “Sonoma Coast” Pinot Noir (3 oz. pour)

7. Braised Prime Short Ribs | Cauliflower | Crispy Brussels Sprouts | Pickled Ramps
~ and ~
8. Pressed Lamb Shoulder | Sunchoke | Yogurt | Caramelized Onions
– Pairing – 2006 Happy Canyon Vineyards “Barrack Brand” Bordeaux Blend (3 oz. pour)

9. Smoked Chocolate Mousse | Cardamom Crumble | Salted Cream
~ and ~
10. Nutmeg Panna Cotta | Shortbread | Fennel Pudding
– Pairing – WV&B’s Legendary Holiday Eggnog (6 oz. mug)

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About benandkat
Newlyweds

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