Tuesday, September 23, 2008

Working Copy of Wine Dinner Menu

Amuse
Red, white and blue

Day Boat Scallop
Green curry, micro Thai basil
Willamette Valley Vineyards Riesling, Oregon 2007

Ravioli
Chicken of the woods and chanterelles, fresh thyme pasta,
Oregon truffle butter,baby arugula, parsley coulis
R. Stuart “Big Fire” Pinot Gris, Oregon, 2006

Quinault River King Salmon

Penn Cove mussel nage, sea beans, wild steel head roe
Cooper Mountain Pinot Noir Reserve, Oregon, 2007

Pork Two Times
Tenderloin medallion, carnitas of suckling pig,
wild blueberry jus, spaghetti squash
Three Rivers Cabernet Sauvignon, Washington State, 2004

Prime Beef Tenderloin

Dry aged, Wisconsin bleu, wild huckleberries, mashed golden potatoes
Rex Hill Vineyards Pinot Noir Reserve, Oregon 2004

Peaches
Peach crisp, peach crudite au chocolat
Pacific Rim Riesling Vin de Glaciere, Oregon, 2007

Some thoughts on the menu:
The scallops we've been getting in are wonderful and I wanted to show them off. I was looking for a little heat to pair with the Riesling so I'll accent with a green curry sauce (don't worry it won't hurt). The natural sweetness of the scallop should find it's way through the heat and really pair well with the wine.

We inherited a nice dough roller from TYR so you'll be seeing more pastas and dumplings appear at Sebastian's. I've been playing with ravioli and had great results. The peppery flavor of the arugula and the parsley coulis should go great with this Pinot Gris. It's not too "green" so the butter and truffles will go nicely as well.

The King salmon we get from the Northwest is beautiful and is a natural with the light Pinot Noir I'm serving with it. On paper this is the "foodie' course.

Pork is king in the chef world these days and I have a local source for suckling pig. Once I get around the dirty look the dead piglet gives me it should be delicious. The wild Northwest blueberries should bring out the berry notes in the lighter style cab I'm serving with it.

Ah, beef. Prime beef or Kobe style if I don't have to mortgage the house to buy it. I'll top with a mild Wisconsin bleu cheese (thanks Jeff) and some wild huckleberries. The Pinot going with this one is BIG. One of my favorites. This is the course I would be looking forward to.

This dessert wine is best suited for fruit and I thought peaches would be perfect. Dessert wines are a guilty pleasure that I wish we would sell more of. BTW, I've got some nice ones in the cellar that aren't on the list if ever interested. Word of caution, they're not cheap.

4 comments:

Michael Walsh said...

pork with a cab first, then a beef witha pinot second. intersting. I'm sure you tasted things and have a plan, but on paper it looks interesting.

Scott Sebastian said...

The cabs out of Washington tend to be on the lighter side. I purposely wanted a big pinot to over shadow it for the beef. Believe it or not The Rex hill reserve is bigger. Also why I wanted a milder bleu.

Anonymous said...

Certainly some unusual wine pairings there, but the food sounds outstanding.

- Dave Risch

Scott Sebastian said...

"Interesting", "unusual", I prefer "edgy" and "unconventional".