Chef Alan Peet welcomed us to his room with a view at Isabela on Grandview for a multi-course dinner matched to Esporao wines selected by Jack Brice.  Pittsburgh looked even better with fabulous food and a glass in hand.

First Course
Nantucket Bay Scallop Ceviche – Lime, Shiso, Lemongrass, Coconut

Esporao Brut (Sparkling)

Second Course
Lobster Manicotti – Lobster Roulade, Peas, Carrot Puree, Black Truffle

Esporao Alentejo Reserve Branco

Third Course
Jamison Farms Lamb Loin – Sweetbreads, Braised Shoulder Agnolotti, Fiddlehead Ferns, Wild Lettuce

Assobio Douro Red
and
Murcas Douro Reserve

Fourth Course
Cheese Course of 3 notable Western Pennsylvania cheeses from The Ark Dairy, Riverview Dairy and Farmdale Organics

Fifth Course
Meyer Lemon & Meringue / S’more / Raspberry Cheesecake

Quinta dos Murcas 10year Tawny Port