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)

Cara and Stephen welcomed us to Stagioni in Bloomfield for a multi-course Italian dinner
with wines to match

Antipasto
Parma Sausage meats, cheeses and marinated vegetables

Zardetto Prosecco Brut NV
(Conegliano, Veneto, Italy)

Primo
Penne with mushrooms, leeks, white wine, basil puree

Ca’Stella Friuli Pinot Grigio 2009
(Latisana, Friuli, Italy)

Insalata
Radicchio and Endive with lemon, Parmesan, olive oil

Secondo
Chianti and balsamic braised “Wild Purveyors” short ribs
mashed potatoes, rosemary creme fraische

Jereboam Piccini Sasso al Poggio Toscana 2004
(Castellina, Tuscany, Italy)
and
Ascheri Barbera D’Alba Fontanelle 2008
(Bra, Piedmont, Italy)

Dolce
Stagioni Tiramisu

Serafine Sparkling ExtraDry NV
(Gorgo Al Monticano, Veneto, Italy)

Penn Avenue Fish Co. welcomed us to their new downtown location for a multi-course
dinner matched to French wines

First Course
Tuna Tartare (cucumber/shallots/tarragon/soy wrap)

Crémant de Loire Brut Rosé NV
(De Chancey, France)

Second Course
Jumbo Crab Taco (fresh cabbage/cilantro salsa)

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

Third Course
Belgian Endive Salad (grilled pears/toasted walnuts/Roquefort blue cheese)

Ventoux Grange des Dames Rosé 2009
(Les Vignerons du Mont Ventoux, France)

Fourth Course
King Salmon (truffled risotto cake/asparagus/beurre rouge)

Grand Vin de Bordeaux Rouge 2009
(Château Gobert, Fronsac, France)

Fifth Course
Flourless Chocolate Cake with Turkish Apricots

‘Ecocert’ Saussignac Tradition 2007
(Château Richard, Bergerac, France)

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

Hors d’oeuvres
Macadamia Nut Soup and Salmon Crostini

Forty-Two Degrees South Premier Cuvee Sparkling Brut – Tasmania

Starter
Diver Sea Scallop served with Mango-Lychee Coulis

Wishing Tree Unoaked Chardonnay 2008 – West Australia

Salad
Mixed Greens with Hearts of Palm, Roasted Red Peppers and Blue Cheese

Main
Braised Lamb with Shiraz Reduction and Roasted Winter Vegetables

Ferngrove Cabernet Savignon 2007 – West Australia
and
Fetish ‘The Watcher’ Shiraz 2008 – South Australia

Dessert
Lamington with Chocolate Crème Anglaise

Bleasdale ‘The Red Brute’ Sparking Shiraz – South Australia

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

Aperitivo
Crostini with Sardine and Portuguese Chickpea and Spinach Soup

Casta Baga Vinho Espumante Bruto Rose
(LUIS PATO, Anadia – Portugal)

Entrada
Feijoada de Mariscos (Seafood Cassoulet)

Reserve White 2008
(HERDADE DO ESPORAO, Alentejano – Portugal)

Salada
Mixed greens with Anchoives and Red wine vinaigrette

Prato Principal
Braised Lamb in Red wine with Saffron Rice

Quatro Castas Reserva 2008
(HERDADE DO ESPORAO, Alentejano – Portugal)
and
Reserve Red 2007
(HERDADE DO ESPORAO, Alentejano – Portugal)

Sobremesa
Fig Almond Tart

Vintage Port – 2000
(OSBORNE, Douro – Potugal)

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

Apertif
Crostini with Foie Gras

Méthode Champenoise Sparkling Wine Brut NV
(Varichon & Clerc, Savoie, France)

Entrée
Pear stuffed with Roquefort, baked in puff pastry and Fuji Apple Mascarpone sauce

Côtes-due-Rhône Blanc – 2009
(Domaine de la Solitude, Châteauneuf-du-Pape France)

Plat Principal
Roasted Hen with Lavender and Rosemary
Roast Potatoes and Vegetables

Côtes-du-Rhône – 2008
(Domaine Paul Autard, Châteauneuf-du-Pape France)
and
Châteauneuf-du-Pape 2007
(Domaine de la Solitude, Châteauneuf-du-Pape France)

Salade
Salad Provencal (mixed greens with a Dijon vinaigrette)

Dessert
Chocolate Pot de Creme

Sauternes – 2005
(Château Bastor Lamontagne, Bordeaux France)

Chef Toni Pais welcomed us to Cafe Zinho for a multi-course dinner matched to Argentine
and Chilean wines.

Tapas
Empanadas Two Ways
Onion Tomato Chicken & Onion Tomato Cheese

Trapiche Extra Brut NV – Argentina

Marisco
Diver Scallop and Shrimp Ceviche

Natura Organic Chardonney 2010 – Chile

Ensalada
Mixed Green Salad

Plato
Seared Delmonico Steak with Chimichurri
Roasted Potatoes and Vegetables

Cono Sur Organic Cabernet / Carmenere Blend 2008 – Chile
and
Bodega Paris Goulart Malbec 2007 – Argentina

Postre
Almon Cookies with Dulce de Leche
Served on Dulce de Leche Crème Anglaise

Reginato Blanc de Blancs 2006 – Argentina