IWFS Dinner

For the second year in a row Ruth Ann and Jacob Plotkin generated a terrific menu. Truluck’s is really very special when it comes to seafood. The jumbo sea scallop and the lobster tail were unbelievably good. The wines were all very fine matches and there was a choice with the Surf-n-Turf of a Rose rather than a Pinot Noir and those who chose the Rose said it really worked very well.

First Course

tray passed

Tuna Dynamite

Tartare of sushi grade Yellowfin tuna on a crisp corn tortilla

served with avocado, pineapple and dynamite sauce

 Paired with Nino Franco, Prosecco, Italy, NV

Second Course

Jumbo Sea Scallop

with truffled corn bisque and warm frisee and asparagus salad

Paired with Domäne Wachau, Grüner Veltliner, Austria, 2013

Third Course

Surf-n-Turf

5oz filet of beef tenderloin topped with steak mushrooms and red wine demi-glace

paired with petite lobster tail and parmesan mashed potatoes

Paired with JCB, No.69, Rose, Burgundy, France, NV or Etude, Lyric, Pinot Noir, Santa Barbara, 2013

Fourth Course

Trio of Desserts

Family style carrot cake, chocolate malt cake and crème brulee

Paired with Graham’s, Six Grape, Ruby, Port OR Illy Gourmet Coffee