We hosted a Dutton Goldfield wine dinner this past evening. The vineyard is known for it's chardonnay and pinot noir. We paired the chardonnay with a teardrop tomato, sweetcorn, avacado salad with truffle vinagraitte. Pictured is a Scottish organic salmon tartar with dried cherry-red wine vinagriatte topped with soy glazed microgreens.
The main plate consisted of Kobe Beef Tenderloin, topped with tempura Main lobster tail, finsihed with seared La Bella Farms foie gras, all accompanied with a mushroom-goat cheese risotto, and roast garlic-peppercorn reduction.
The meal ended with a pot de creme, and cheese plate.
The main plate consisted of Kobe Beef Tenderloin, topped with tempura Main lobster tail, finsihed with seared La Bella Farms foie gras, all accompanied with a mushroom-goat cheese risotto, and roast garlic-peppercorn reduction.
The meal ended with a pot de creme, and cheese plate.
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