Lutsen Resort’s Fall Food & Wine Event
 November 8-9, 2013


Six Course Wine Dinner Menu
Featuring Guest Chef Scott Graden of the New Scenic Cafe
 

Aperitif
Riondo Blu Prosseco
upon arrival

 

First Course
Frommage de tête (country pâté)
with fall greens and crostini

Patelin de Tablas Blanc 2012
 

Second Course
Kaddo bouranee (slow-roasted squash)
Crème
fraiche, sweet harissa, mint, beluga lentils

Gustav Lorentz "Reserve" Pinot Gris 2010

 

Third Course
Pork belly with apple risotto sachet
Roasted Brussel sprouts

St. Innocent "Freedom Hill" Reserve 2010
 

Fourth Course
Hot smoked salmon
Pickled beets and fennel, whipped celeriac

Gamling & Mc Duck Cabernet Franc 2010

 

Fifth Course
Caramel sauternes parfait

Cauhape "Nobles de Temp" 2003

 

Sixth Course
Bittersweet chocolate
Candied kumquats

Carte Forte Amarone "Osan" 2004

 

Event Details  |  Chef Bios  |  Menu

 

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