A Classic French Wine Dinner
with Gonzague de Luze of Ex Cellars
Friday, March 17, 2006 • 6:45 pm
Please join us for our opening wine dinner Friday, March 17, 2006 as we feature a seven course wine dinner with Monsieur Gonzague de Luze of Ex Cellars Imports.
Importing French wine has been Ex Cellars speciality for over four decades, they are the exclusive USA importer of E. Guigal of the Rhône Valley, Domaine Baumard of the Loire Valley and Jaques & François Lurton of the Languedoc region. We will feature a selection of varietals from these premium wineries.
Co-hosting this event will be Monsieur Gonzague de Luze National Sale Manager for Ex Cellars. Gonzague grew up in Bordeaux, France, where his family has been in the wine business for over a century. He will offer an overview of the latest vintages of the Rhône and Loire Valleys and lead us in a tasting of eight wines from his companies portfolio.
Smoked Salmon Croque-Monsieur, Ginger/Jicama Salad
Pullman bread slices layered with scotch barrel smoked salmon and Gruyère cheese lightly battered and sautéed, garnished with a ginger/jicama salad.
Rosé Crémant de Loire “Carte Corail”, Demi-Sec, Domaine des Baumard, Loire Valley, NV
Roasted Tomato Tart, Montrachet
A roasted tomato tart filled with a savory custard with Montrachet goat cheese, pancetta bacon and fresh basil, sauced with basil infused olive oil.
Les Fumées “Blanches”, Jaques & François Lurton, Languedoc, 2003
Sauvignon Blanc, Dog Point Vineyards, Marlborough, New Zealand, 2004
Herb Crusted George’s Bank Cod, Nantua Sauce
Seared George’s Bank cod topped with an herb crust served with a brandy crab sauce and tarragon, garnsihed with micro chervil.
Pulingy Montrachet, Louis Latour, Côte de Beaune, 2003
Cassoulet of Duck, Duck Broth
Roast Duck Breast served over a Napa cabbage timble filled with simmered white beans, duck confit, pancetta bacon and caramelized shallots topped with a rich duck broth.
Pinot Noir "Les Salices", Jaques & François Lurton, Languedoc, 2003
Roast Lamb Chop, Provençal
An herb crusted Australian lamb chop, roasted, served over stewed tomatos, eggplant, olives, onions, red peppers, garlic and herbs with sauce au natural.
Châteauneuf-du-Pape, E. Guigal, Northern Rhône Valley, 2001
Braised Kobe Beef Short Ribs, Sauce au Natural
Braised beef short ribs simmered with a jardinière of root vegetables with pink lentils.
Cote-Rotie, E. Guigal, Northern Rhône Valley, 2001
*Cote-Rotie, Chateau D'ampuis, E. Guigal, Northern Rhône Valley, 2001*
*Supplemental $9.00/1.5 oz. Pour*
Bartlett Aux Poires, Stilton
Poached Bartlett pear served with English Stilton cheese and an almond cookie with French vanilla bean ice cream and a Coteaux de Layon and honey glaze.
Coteaux du Layon “Clos St. Catherine”, Domaine Baumard, Loire Valley, 2002
$85 per person
Tax & Gratuity not included