An Australian Wine Dinner
With Dan Phillips of Grateful Palate Imports
Thursday, May 18, 2006 • 6:00 pm
6:30 pm Walk Around • 7:00 pm Dinner
Please join us on Thursday, May 18, 2006 for a comprehensive Australian wine dinner that will feature sixteen wines from various producers and regions in Australia. We are also thrilled to announce that Dan Phillips with be co-hosting this dinner.
Dan Phillips started The Grateful Palate in 1997 and was almost immediately showered with accolades from the wine press. Robert M. Parker, Jr. led the pack, declaring in The Wine Advocate after spending a day sampling The Grateful Palate’s portfolio, “rarely have I tasted so many exceptional wines.” Parker went on to praise Phillips as “an immensely talented, enthusiastic young guy who will unquestionably make a name for himself given his uncanny ability to pick out sensational wine-producing estates.”
If you look at The Grateful Palate’s website, you’ll see that Phillips is a fanatic for bacon (he even has a Bacon of the Month club!). His taste in wine follows suit. If you love rich, fat, intense, hedonistic wines, then Phillips’ selections will be certain to gratify your palate.
The Menu
Smoked Salmon, Cucumber & Ginger Coleslaw
Smoked salmon served with a salad of julienne cucumber, pickled ginger and jicama coleslaw, seasoned with a lemon grass and cayenne infused olive oil, garnished with petit dill.
Riesling "Frost Dodger", Torzi Mathews, Barossa Valley, 2005
Asian Spiced Sea Scallop, Kiwi & Pineapple
Maine sea scallop, seasoned with Asian Spices, served over petit watercress and a kiwi/pineapple salad, finished with a light curry sauce.
Chardonnay “Virgin”, Trevor Jones, Barossa Valley, 2004
Alaskan Halibut Citrus Essence
Seared Alaskan Halibut filet topped with a hazelnut crust flavored with the essence of citrus, garnished with tangerine and orange segments topped with an herb butter sauce.
Semillon, Loan, Barossa Valley, 2002
Veal and Duck Napoleon, Mountain Huckleberries
Roasted duck and veal layered with potato galettes with Mountain Huckleberries and a Glace de Viande Veal reduction sauce.
Red “Driftsand” , Rusden, VineVale/Barossa Valley, 2003
Red “Theologicum”, RBJ, Barossa Valley, 2001
Australian Lamb Chop, Pancetta Bacon Glace de Viande
Oven roasted Australian lamb chop, topped with an herb crust, served over a celery root potato mousseline, sauced with roasted tomatoes and applewood smoked bacon lamb glace de viande.
Shiraz, Cape d'Estaing, Kangaroo Island, 2003
Shiraz "Draycott", Burge Family, Barossa Valley, 2004
Braised Buffalo Short Ribs, Sauce au Natural
Braised Buffalo short ribs simmered served over brasied French lentils, cipollini onions, with a Pancetta bacon glace de viande.
Cabernet Sauvignon, Henry’s Drive, Padthaway, 2002
Ohio Raspberry Napoleon
A flaky pastry filled with Chantilly and Bavarian cream with Ohio raspberries,
served with a berry coulis and mint.
Red Velvet, Lillypilly, New South Wales, 2002
$90 per person
Tax & Gratuity not included