Winemakers Dinner

Blackwood Canyon Dinner

July 21st, 2001

Executive Chef Alan Sternweiler
Harvest On Huron, Chicago, IL


Hors d'oeuvres

Frog, escargot, sweetbread and truffle in a phyllo purse. Salmon and fresh chevre
2000 Pinot Gris & 1998 Vin Gris

1st Course

Lobster and sea urchin terrine in a shitake and miran vinegrette with Alan's surprise
1995 Semillon

2nd Course

Stuffed rabbit loin with rabbit sausage with a chanterelle ragout and berbed gnocchi
1993 Chardonnay Reserve (Barrel Sample)

3rd Course

Whole roasted foi gras with apricot duck BBQ hash
1986 Pinnacle

4th Course

Roasted squab breast in an oxtail jus with béarnaise sauce
1992 Two Ladies Merlot

5th Course

Cheese Selection

6th course

Roasted peaches with poppy seed ice cream and cookies