with Monsieur Dan Greathouse
 Sunday, May 2, 2010
5:00 pm Pre Dinner Tasting • 5:45 pm Dinner
The soil of Saint Emilion is rich in limestone and clay, the two grape varietals of choice are Merlot and Cabernet Franc. Saint Emilion is the oldest wine area of the Bordeaux region.
Join us for our seventh annual Bordeux Dinner featuring the Wines of Saint Emilion. Dan Greathouse, President of Heidelberg Distributing Company, Ohio’s largest importer of Bordeaux Wine, will co-host this event.
The evening will begin with a pre-dinner tasting featuring a diverse selection of Bordeaux appellations and vintages dating back to the 2000 vintage. With prices escalating the past several vintages and the current state of the economy, the Bordeaux market has come back to reality, we have managed to secure some very interesting and unique wines for this dinner.
The dinner portion of this event will feature a few gems from the Saint Emilion appellation. Jean-Phillippe Janoieux’s family has been in the Bordeaux business since 1867. A young superstar in Bordeaux, his modern winemaking has taken several of his family’s long-held properties to a new level. We will feature his 20 Mille project and Chateau La Confession.
We secured all the 2006 La Tour de Pin available in Ohio for this dinner, this small property is directly adjacent to the highly-rated, very
expensive and famous Chateau Cheval Blanc. Troplong Mondot was recently upgraded to Premier Grand Cru Classé, a distinction held by only a few Saint Emilion properties. This is a great wine dinner that will sell out quickly.
 Pre-Dinner wine tasting featuring various appellations and vintages of Bordeaux.
Chez Francois CharcutiereA veal, pork & rabbit country pâté served with roasted tomatoes, olives and shaved Comté cheese.
The Menu Cream of English Pea Soup, Maine Diver Sea Scallop & Montrachet Goat Cheese Purée of spring English pea soup served with a seared Maine sea scallop, topped with Montrachet goat cheese, garnished with pea tendrils and English peas.
Caillou “Blanc”de Chateau Talbot, Saint Julien, Bordeux, 2007Duck Raviolis, Spring Morel Mushrooms & Truffle Butter Sauce Raviolis filled with duck confit, garnished with spring morel mushrooms, topped with shaved aged Parmigiano-Reggiano cheese and White Alba Truffle butter sauce.
20 Mille, Jean-Philippe Janoueix, Fronsac, 2005
La Confession, Jean-Philippe Janoueix, Saint Èmilion, 2006Grilled Tournedo of Wisconsin Veal, Sautéed Spring Root Vegetables Tournedo of Provimi veal served over a medley of sautéed julienne carrots, salsify and celery root served on a bed of English pea purée, topped with a mountain huckleberry glace de viande and vegetable curls.
Château La Tour du Pin, Saint Èmilion, 2006
Aromes de Pavie, Saint Èmilion, 2005Filet de Boeuf, Roasted Hearts of Palm & Bone Marrow
Roast tenderloin of beef, served on a panko breaded medallion of Hawaiian hearts of palm, morel mushroom stew with a root vegetable brunoise, garnished with roasted bone marrow with sauce Périgueux.
Chateau Troplong-Mondot Saint Èmilion, 2004Rhubarb & Apple Frangipane Tart, English Stilton Cheese Spring rhubarb and golden delicious apple frangipane tart, served with English Stilton cheese, sauced with a rhubarb and apple glaze with seasonal mint.
Sauternes, Chateau Guiraud, Grand Cru Classé, Sauternes·Graves, 2005
$135.00/Per Person
Tax & Gratuity not included
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