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

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)
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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