Tomato Basil Harvest Dinner/Wednesday, August 12, 2014
Chef Jonathan Dayton

THE MENU

Amuse: Arancini, basil butter, prosciutto, yellow marinara
Cocktail: Smoked Tomato basil cocktail with Sauvignon Blanc, Red Grappa and Bedazzled

First: Heirloom tomatoes and peaches, torn focaccia, basil oil, ricotta
Wine pairing: Arcturos Gruner Veltliner

Second: Basil tortellini with chanterelle mushrooms and chicken, cherry tomato confit
Wine pairing: Arcturos Barrel Aged Chardonnay

Third: Rabbit with pesto, smoked tomato water, pea shoots
Wine pairing: Arcturos Pinot Noir

Fourth: Tomato braised lamb shanks, green polenta, farm egg
Wine Pairing: Vintners Select

Fifth: Gold cherry tomato tart, basil olive oil ice cream
Wine Pairing: Sirius Red Dessert Wine