Wines in the 90s

Chef Toni Pais welcomed us to Cafe Zinho
for a multi-course dinner matched to 90+ rated wines

First Course
Demitasse of Spring Pea Soup and Chicken Salad on Crostini

Roederer Anderson Valley Estate Brut Sparkling Wine California NV

Second Course
Bronzini Fish Cake with White Wine Reduction

Koonowla Dry Riesling Claire Valley Australia 2008

Third Course
Mixed Greens

Fourth Course
Quail Stuffed with Portuguese Cornbread served with Red Wine Reduction

Catena Cabernet Sauvignon Mendoza Argentina 2007
and
Duckhorn Decoy Cabernet Sauvignon Napa California 2009

Fifth Course
Chocolate Mousse with Cascais Cookie

J Vineyards & Winery Brut Rose California NV

Chef Toni Pais welcomed us to Cafe Zinho for a multi-course dinner matched to the
wonderful wines of Bordeaux

Apertif
Foie Gras Pâté on Crostini

Château Richard Saussignac Cuvée Tradition 2007

Entrée
Oysters Pâté Feuilletee with Bordeaux Blanc Reduction

Château Merlet Bordeaux Blanc 2010

Salade
Mixed Greens with Vinaigrette

Plat Principal
Beef Tenderloin with Bordelaise Sauce and Roasted Vegetables

Château Andron Medoc 2009
and
Château Pomeaux Pomerol 2005

Dessert
Pear Poached in Red-Wine with Crème Anglaise and Almond Biscuit

C. Greffe Crémant de Loire Rosé Brut NV

Bar Marco welcomed us for a multi-course dinner matched to wines of Austria

First Course
Smorgasbord of appetizers including Pork and Duck Sausage in Warm Cabbage, Rabbit
Confit, Salt Cured Pork, Ale Jelly and Raspberry Jam, Pickled Veggies

Mittelback Zweigelt Rose 2010
(refreshing and bright, showing muddled strawberry fruit and mineral )

Second Course
Austrian Meatballs (pork and chive) with Potato Puree, Roasted Carrots and Fried Red
Onion

Sattler St. Laurent 2006
(a lighter style red for easy drinking with notes of cherry and a peppery finish )

Third Course
Beet Salad with Caraway, Clove, Thyme and Goat Cheese

Hugl Gruner Veltliner 2010
(zesty and palate cleansing with notes of citrus and white pepper )

Fourth Course
Hasenpfeffer with Red Wine and Juniper Jus, Wild Mushrooms and Noodles

Weingut Knoll Gruner Veltliner Federspiel 2009
(a full bodied white wine with concentrated melon fruit and intense mineral notes )

Fifth Course
Pear Tart

Munzenrieder Eiswine 2008

Chef Toni Pais welcomed us to Cafe Zinho for a multi-course dinner matched to wines
of Australia.

Hors d’oeuvres
Confit of Tasmanian Salmon on Crostini with Kiwi Fruit

Jansz Brut Rose NV (Sparkling)

Starter
Giant (U10) Sea Scallop and Shrimp with Macadamia Beurre Blanc

Cape Mentelle Sauvignon Blanc Semillon 2008

Salad
Field Greens with Toasted Pecans, Hearts of Palm, Olives and Roaring 40’s Blue Cheese
(from Tasmania!!)

Main
Shiraz Braised on-the-bone Lamb with Shiraz Reduction served with Roasted Potatoes

A double header of 2008 Shiraz

Peter Lehmann Shiraz 2008
(Consistent Top 100 Choice by the Wine Spectator)
and
John Duval Wines “Entity” Shiraz 2008
(former chief winemaker for the world-renown Penfolds Grange)

Dessert
Granny Smith Apple Tart

Yalumba “hand picked” Botrytis Vognier 2008

Chef Mike Rago prepared a meal worthy of this milestone celebration hosted at The James
Gallery in the West End.

First Course
Parmigiano-Reggiano Crisps with goat Cheese Mousse
Fresh grated Parmigiano-Reggiano baked into a Tulip shaped Tuille, filled with Fresh
Chevre Mousse topped with Roasted Cherry Tomato.
~
Spicy Cocktail Shortbreads
Delicate, lightly sugared shortbread, baked with hints of curry, tumeric, paprika, chile
powder. Nice balance of sweet & savory.
~
Chorizo Dates with Chermoula
Large Medjool Dates stuffed with Fresh Chorizo and topped with Mild Chermoula Sauce

Champagne Mailly Grand Cru Brut Reserve NV
(Montagne de Reims, Champagne France)

Second Course
Carmelized Sea Scallops with Tarragon Cream
Fresh, Sweet U10 Sea Scallops Sauteed Golden Brown w/ Tarragon Cream Sauce on top of
Wilted Baby Spinach Leaves & Carrot Emulsion

Cliff Lede Sauvignon Blanc Stag’s Leap 2010
(Napa Valley, California USA)

Third Course
Salad of Braised Leeks
Braised Leeks Served Chilled with Mustard Vinaigrette, Crisp Serrano Ham and Chopped
Egg

Fourth Course
Short Ribs with Caramelized Root Vegetables
Oven Roasted/Braised Short Ribs with Beluga Lentils, Caramelized Carrots & Parsnips,
Fennel Oil

Steven Kent Red Blend 2006
(Livermore Valley, California USA)

and
Domaine du Cayron Gigondas 2007
(Gigondas, Rhone Valley, France)

Fifth Course
Pear & Almond Tart
Pear Sucree with Almond Filling Topped with Poached & Baked Bosc Pears

E. Guittard Single Origin Venezuela Chocolate 65%

Andresson 10 Year Tawny Port
Portugal

Chef Shawn Carlson prepared a tour of Italy hosted at the Chatham Village Clubhouse

First Course
roasted duck
polenta, arugula, cranberry gastrique

rabbit sausage
white bean, thyme, crustini

Zardetto Brut Private Cuvee

Second Course
acorn soup
crispy pork belly, orange, fennel

Verdicchio Dei Castelli Dei Jesi Classico 2009

Third Course
farmer market salad
greens, apple, goat cheese

Fourth Course
beef osso bucco
grass fed beef, ricotto gnudi, smoked tomato

RED #1: Negromaro “Ribo” Salice Salentino 2006
RED #2: Valpolicella Ripasso Classico Superiore 2007

Fifth Course
homemade pear gelato

Limoncello

Chef Brian Volmrich welcomed us back to Braddock’s American Brasserie in the
Renaissance Hotel downtown Pittsburgh

First Course
Seasonal Assorted Mousse Cigars – Truffle Pate, Lobster, Oyster Mushroom, Gravlax

Mumm Napa Blanc de Blanc 2006

Second Course
Pan-Seared Sea Bass over celeriac puree and fresh apples, with cider reduction

Franciscan Estate Cuvee Sauvage Chardonnay 2007

Third Course
House Pulled Mozzarella and Homegrown Heirloom tomato “Sundae”

Fourth Course
“Duet of Veal” Traditional Velello tomato as one last glimpse paired with braised veal cheek
over Yukon gold potatoes and wild mushroom medley opening the fall season

Red #1 Opale Petit Sirah (Paso Robles) 2006
Red #2 Rubus Cabernet Sauvignon (Stag’s Leap) 2007

Fifth Course
Plum Frangipane Tart

Sparkling Wine Laetitia Brut Cuvee NV

Chef Toni Pais welcomed us to Cafe Zinho for a multi-course dinner with wines to match.

Apertif
Pâté de Campagne

Domaine Alex Mathur Crémant de Loire
Methode Traditionelle, NV
(Montlouis sur Loire, France)

Entrée
Warm Oysters with Herbed Beurre Blanc in Puff Pastry

Hanri Poiron Muscadet Sèvre et Maine 2009
(Maisdon sur Sèvre, France)

Plat de Poisson
Pan Seared Salmon in Sauvignon Blanc and Leek Sauce with Apple and Wheat Grass

Domaine Paul Thomas Sancerre Chavignol
“Les Comtesses” 2010
(Sancerre, France)

Plat Principal
Duck Confit Cake with Chinon Cabernet Franc Reduction

Béatrice et Pascal Lambert Chinon
“Les Terrasses” 2009
(Cravant les Coteaux, France)

Dessert
Apricot Clafoutis Classique

Château Richard Saussignac Cuvée Tradition 2007
(Monestier, France)

Henry Dewey and Angela Early welcomed us back to Penn Avenue Fish Co. in the Strip
District for a multi-course dinner with wines to match followed by a world tour of
chocolates with Amy Rosenfield at Mon Aimee Chocolat.

First Course
Flower Roll and House Salmon Nigiri

Naveran Cava Brut Vintage 2007 – Spain

Second Course
Blackened Grouper Taco
roasted pepper salsa, arugula, avocado, cabbage, grilled plantain, sweet chili sauce

Château Saint-Cyrgues Cuvée Anna Rosé 2010

Third Course
Watermelon Gazpacho with Grilled Shrimp

Babich Black Label Sauvignon Blanc 2008 – Marlborough, NZ

Fourth Course
Chef’s Mixed Grill of Swordfish and Copper River Salmon

Gevrey-Chambertin, Domaine Dupont-Tisserandot 2009 – France

Fifth Course
Garrison Raspberry Hibiscus Bon Bon
Garrison Lemon Crush Bon Bon
E. Guittard Single Origin Criollo Madagascar 65% from Criollo Beans
Chocolat Bonnat – Single Origin Porcelana Criollo 75% Venezuela

Sugura Viudas Brut Rose Cava – Spain

Chef Brian Volmrich welcomed us to Braddock’s American Brasserie at the Renaissance
Hotel downtown Pittsburgh for a multi-course dinner with wines to match.

First Course – on the Rooftop Patio!!
American Caviar and Lobster on Buckwheat Blinis with Crème Fraiche

Gruet Brut NV
(Albuquerque, New Mexico)

Second Course
Pan-Seared Bronzini with Blue Crab and Peppercress Salad and Warmed Fingerling
Potatoes

King Estate Pinot Gris 2009
(Willamette Valley, Oregon)

Third Course
Chilled Green and White Asparagus with Roasted Tomatoes, Proscuitto, Olive Bread
Crostinis and Opal Basil Vinagrette

Fourth Course
Duet of Braised Veal Cheek and Grilled Petit Filet
Mushroom and Herb Risotto with Bordelais Demi-Glace

Gundlach Bundschu Merlot 2006
(Sonoma, California)
and
Treasure Hunter “Split Fathom” 2008
(Napa Valley, California)

Fifth Course – back to the Rooftop Patio!!
Chocolate Bete Noire with Strawberry Basil Coulis and Crème Anglaise

Gruet Brut Rose NV
(Albuquerque, New Mexico)