Wine by Design at Carolina Inn

January 19, 2003

 

Smoked Scallop with Osetra Caviar and Mint, Oysters with Lemon Rice Wine Dressing and Three Beet Caviar with Goat Cheese en Brioche

Gruet NV, Blanc de Noirs

 

Braised Parsnip and Apple Chestnut Ravioli

Joh. Jos.. Prum , Graacher Himmelreich Auslese 2001

 

Braised Duck Liver and Duck Leg Confit Wrapped in Herb Pastry

Alderbrook OVOC Zinfandel, Sonoma, 1999

 

Wine Flavored Fumé Lobster and Chive Quenelle

Le Vin Inconnu / Mystérieux

 

The Triangle Vertical Intermezzo: Blood Orange Sorbet

 

Red Curry Braised Beef Short Ribs

Château Gazin, Pomerol, 1995

 

Apple Smoked Bacon Wrapped Breast of Squab

Château Calon Ségur, Saint Estèphe, 1995

 

White Chocolate and Cranberry Budino

Chapoutier, Banyuls, 1996

By Chef Brian Stapleton