Door Peninsula Winery
Winemaker Dinner
Host and Winemaker Paul Santoriello
Chef Tom Jonet
Winemaker Dinner Event Schedule for 2010 is featured below. Slight menu variations may occur prior to the event. Reservations required.
September 26th
1st Course
Coquille St Jacques
Pan seared tender sea scallops flamed with cognac and simmered in fresh Wisconsin cream. Presented with applewood smoked bacon crumbles and a hint of gruyere cheese with roasted turnips.
2nd Course
Endive Salad
Young Belgian endive grilled with black truffle oil, drizzled with our balsamic glaze and finish with fresh goat cheese. Served garlic and herb crostino’s
3rd Course
Rack of Lamb
Broiled New Zealand rack of lamb rubbed with our garlic olive oil and thyme, served with Gran Marnier orange glaze over wild rice Paysenne with toasted pecans, lingonberries and a hint of sugar bush maple syrup
4th Course
Exotic Mushroom Linguine Forestiere
Shiitake, oyster and crimini mushrooms simmered with fresh garlic and shallots in a seasoned chicken consommé, a splash of Peninsula White wine and rich ala panna cream over fresh Durham semolina linguine.
5th Course
Beef Tournedos
Herb encrusted tournedos of beef with a port wine-peppercorn reduction served with a delicate sweet potato mousseline.
6th Course
Poached Pears
Fresh Bartlett pear halved poached in our Peninsula Riesling and presented with raspberry puree with Chambord crème.
Reservations
www.dcwine.com or call 800-551-5049. Space is limited.
