Dinner to the MAX II

 

Dinner to the MAX II

Featuring Master Sommelier Bob Bath

Sunday, November 4, 2007

6:30 - 9:00 p.m.

 

Amuse Bouche

Gulf Coast Cornmeal Fried Oyster with cucumber angel hair and black pepper granite

First Course

Salad of Baby Arugula with fresh baby artichoke, asparagus and shaved parmigiano reggiano in a Mexican Vanilla-Lime and Local Honey Vinaigrette

Paired with 2006 Millton Vineyard Riesling “Opou Vineyard”

Second Course

Scottish Salmon Sashimi with cucumber and avocado salad, Texas Jumbo Lump crab, locally raised organic micro cilantro and Rio Grande Valley Red Grapefruit

Paired with 2005 Greenhough Sauvignon Blanc

Third Course

Risotto of Fresh Chorizo, Roasted Broccoli Rapini and Cheesy Girl “buff” chevre

Paired with 2003 Berridge Vineyards Pinot Noir “Drystone”

Intermezzo

Trentino Gelato’s ancho chili and tamarind sorbet

Fourth Course

Seared Ahi Tuna with Berlotti Bean, cherry tomato and Gulf Shrimp Ragout

Paired with 2005 Martinus Estate Pinot Noir

Fifth Course

Texas Raised American Kobe beef cheeks with braised collard greens, pancetta and caramelized cipolino

Paired with Hatton Estate Cabernet Franc “Carsons”

Dessert

Cardamom Panna Cotta with Brulee Figs and Pink Peppercorn Gastrique