Wine dinner catering

Posted on by Peter Gallin

We are catering a really fun dinner tonight for 14 guests; here is the menu. The client gave me the wines that he is serving and I came up with the menu – FUN!

  • Champagne with amuse bouche passed butler style

Pâte à Choux puffs with parmesan and thyme and baked mushroom caps with walnuts and sage

  • 2002 Archery Summit Pinot Noir paired with an appetizer

Havarti cheese quesadillas with an avocado salsa with ancho chili and lime

  • 2002 Leonetti Merlot accompanied by salad

Arugula salad with golden beets and toasted hazelnuts finished with a light shallot and black peppercorn vinaigrette

  • 2002 Opus One with a pork entrée

Pan seared pork tenderloin on a bed of quinoa with sugar snap peas and roasted sweet peppers with a light Dijon mustard and roasted garlic au jus

  • 2003 Elyse Zinfandel with a lamb entrée

Grilled baby lamb chops with rosemary on a bed of sundried tomato and saffron mashed potatoes with asparagus spears

  • 1994 Taylor Fladgate Port and Sauternes with dessert

Artisan cheese plate with fresh fruit and house made chocolate truffles- served family style


Some the evening’s wines…


 The table…



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