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The Kitchen
January 2012 Wine Flight and Menu
Our optional Wine Pairing Flights offer one glass per course that pairs perfectly with the food. Wines are available as a comprehensive pairing by the glass or bottle (for large groups) or individually by the glass. We look forward to serving you!
For reservations call 916.568.7171
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First Course
The Kitchen’s Maine Lobster Mac ‘n’ Cheese
and Duck Consommé
To be paired with
2010 Rémy Gresser Pinot Noir, Brandhof Vineyard, Alsace
$12.00 glass / $42.00 bottle
This lovely Pinot Noir offers up red cherry and spices, with floral and minty notes. It’s juicy spicy, and light. Complexity, fine concentration, balance, and a lively finish are also hallmarks of the wine. Grown bio-dynamically in limestone rich soil on 37year old vines, this Pinot Noir will be just light and juicy enough to start off the night, and its bright acidity will cut through the creamy richness of the decadent Mac ‘n’ Cheese.
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Second Course
A Winter Salad of Quail Confit, Frisée, Endive and Blue Cheese
with Fried Cured Pork, Orange, Grapefruit
and Sweet Lime
To be paired with
2009 Huber Gruner Veltliner Obere Steigen Traisental, Austria
$11.00 glass / $36.00 bottle
We’re really excited to serve you this salad in January, and we know just the wine to pair. This gem from Austria has a nose of lemon zest, popcorn oil, grapefruit skin and the palate is bone dry on the entry, with peaches and green papaya, and loads of ripe lime along with Meyer lemon and lemon oil on the finish. All those flavor components playing off of each other in the dish will be pleasantly accentuated with each sip of this wine. This wine scored well across the board.
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Intermezzo
Sushi • Sashimi • Crudo
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Third Course
Dungeness Crab ‘Sandwich’ with Buttered Potato,
Lemon, Perigord Black Truffle, Chive,
Chervil and a Poached Egg
To be paired with
2008 Londer Chardonnay Ritchie Vineyard, Sonoma Coast
$14.00 glass / $52.00 bottle
This beautiful Chardonnay scored a 92 in Stephen Tanzer’s International Wine Cellar, May/June 2011: “Vivid gold. Explosive aromas of pear nectar, yellow plum, tarragon and floral honey, with a bright note of orange zest adding vivacity. Stains the palate with deep candied orange and poached pear flavors, picking up smokiness with air. Deeply concentrated, powerful chardonnay with a strong mineral quality that carries through the long, juicy, focused finish.”
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Fourth Course
Pan Seared Piedmontese Beef with Red Wine, Béarnaise
and a Smokey Mushroom-Onion Tart
To be paired with
2007 Corte Riva Cabernet Franc, Sonoma and Napa Counties
$19.00 glass / $74.00 bottle
We’re big fans of the Corte Riva wines. This beautiful Cab Franc will be perfectly juicy and elegant to pair with your beef course. Enjoy a nose of strawberry, ripe black cherry, cola, and cedar with a palate of vanilla, graphite, strawberry, cherry, cola, and anise. Cocoa powdered tannins quickly grow in power to dominate finish. 95 Points (the Wine Insiders).
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Dessert Course
Bittersweet Chocolate, Cheesecake and Crème Brûlée
with Homemade Sorbets
To be paired with
1994 Smith Woodhouse Colheita Port, Portugal
$18.00 glass / $72.00 bottle
From the winery: “This is, by far, my favorite style of tawny Port. ‘Regular’ tawny wines are made to express a Port shipper’s style, but Colheita ports reflect an individual vintage but in a tawny style. This wine spent 15 years in wood to develop a nutty, caramel, flavor base and was then bottled in 2009. Orange peel, dried currant, rose petals, and caramel covered nut flavors swirl around in an elegant, complex, wine.”
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January 2012
Demonstration Dinner
Presented by Chefs Nancy Zimmer, Randall Selland
and Chef de Cuisine Noah Zonca
The Kitchen’s Maine Lobster Mac ‘n’ Cheese
and Duck Consommé
A Winter Salad of Quail Confit, Frisée, Endive and Blue Cheese
with Fried Cured Pork, Orange, Grapefruit
and Sweet Lime
Sushi • Sashimi • Crudo
Dungeness Crab ‘Sandwich’ with Buttered Potato,
Lemon, Perigord Black Truffle, Chive,
Chervil and a Poached Egg
Pan Seared Piedmontese Beef with Red Wine, Béarnaise
and a Smokey Mushroom-Onion Tart
Bittersweet Chocolate, Cheesecake and Crème Brûlée
with Homemade Sorbets
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