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

SEARED SCALLOP SERVED OVER ROASTED MUSHROOMS AND ZUCCHINI TOPPED WITH WARM BACON DRESSING

CELERY -APPLE-FENNEL SALAD WITH BASIL, LEMON VINAIGRETTE AND SHAVED PARMESAN CHEESE

SILKY ROOT VEGETABLE SOUP TOPPED WITH WALNUT OIL, FRIED SHALLOTS AND CHIVES

PORCINI AND ESPRESSO RUBBED SHORT RIB WITH CELERY ROOT PUREE, WILD MUSHROOMS AND BABY CARROTS

CHAMPAGNE MOUSSE WITH CHAMBORD AND BLACKBERRIES