Menu
Quaffing: Passed bleu cheese mousse, stuffed endive, & displayed appetizer of fruit/ 2011 Shatter Grenache; 2010 Dr Loosen Riesling
1st Course: Lobster Bisque/ 2013 d'Arenberg McLaren Vale "The Hermit Crab" Viognier Marasanne (WS 90)
2nd Course: Thunderbird Salad/ 2013 Miraval Rose' (WS 90)
3rd Course: Thai Grilled Jumbo Shrimp, Rice, Spicy Thai Sauce/ 2011 Trentadu La Stoia Estate Zinfandel
4th course: Beef Tenderloin Medalloins, garlic mahed potatoes,t ruffle demi- glase/ 2011 Les Graneires de La Nerth Chateneuf du pape
Dessert: Key Lime Pie/ Mionetto Prosecco Doc Treviso
19 people attended this festive summer event at the beautiful & historic Field Club. We were served on the Veranda , which was surrounded by trees, protected from the wind, and overlooked a beautiful swimming pool. Before the first course, we were told to look for a single ingredient that was part of every course. The prize (flowers) went to Mike Dunn who correctly guessed that "the secret ingredient" was tomatoes! Who would have expected that the red decoration piped around the dessert plates would be a tomato sauce!! This was a fun game, and forced us to look for nuances in each of the courses. The stuffed endive and fruit appetizers paired nicely with a Grenache and Riesling wines, which were a very good choice for a summer event. The Hermit Crab Viognier, with hints of nectarines and papaya was elegant with the lobster bisque, (served in martini glasses). The Thunderbird salad was presented in a cucumber enclosed package almost too pretty to eat. The Miraval Rose' ( which had complex berry & citrus undertones) was a 1st release from a vineyard owned by Angellina Joilene & Brad Pitt in Provence'. It was delightful with the salad. For the 3rd course, the zinnfandel that was served was fruity with a hint of spice , which harmanized beautifully with the Thai sauce. The powerful, full bodied , spicy Chatanneuf du Pape served with the 4th course stood up nicely to the beef tenderloin medallions with a Truffle Demi glase'(over the top)! Just when we thought things couldn''t get any better... out came the key lime pie which was complemented by a sparkling wine (Mionetto Prosecco Doc Trevisco). The fresh lime ginger and apple taste was a perfect match with this fruity dessert. . The setting, the food, the presentations, the wines, the service, and most importantly the people we were with all added up to a very enjoyable late July evening.
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