Turkey Flat Vineyards Wine Dinner
December 11, 2003
Chef Jeanie Roland
Join us for a fantastic foray down under. We will feature a fantastic portfolio from Turkey Flats of the Barossa Valley in Southeastern Australia. With each course paired to five wines of Turkey Flat Vineyards. Mark Diamond will be our host for an evening of culinary magic.


Hors D'oeuvres
minced squab on endive & apple relish
flash seared scallop on brioche toast
tuna tartare on wanton crisp
fresh mozzarella on crostini

2003 Turkey Flat Rose'


First Course
turbot in citrus broth with brunoise of avocado & papaya finished with cilantro juice & fleur del sol

2001 Hugo Estates Unwooded Chardonnay


Second Course
peppered duck confit with hydro mache micro watercress & finished with a balsamic cherry cider vinaigrette & lingonberry syrup

1999 Turkey Flat Grenache Noir


Third Course
spiced rubbed baby lamb chop with baby salted baked fingerling potato & finished with a caramel red currant jus

2000 Turkey Flat Butcher's Block


Fourth Course
pan seared elk tenderloin with a cherry-prune jus, savory chocolate bread pudding & roasted baby carrots

2000 Turkey Flat Shiraz


Dessert
pear ginger tart with cre'me de ice wine

2002 Selaks Ice Wine




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