crab and cauliflower soup

Champalou Vouvray

miso-eggplant soup

Shady Lane Pinot Noir

course two

pheasant confit | braised savoy cabbage | apple cider reduction | crispy shallots

Bowers Harbor Riesling

pomegranate-glazed quail | spice-poached pear | pomegranate-port reduction

Le Jardin de Charlotte Bourgogne Rouge

fluke sashimi | microgreens | hijiki seaweed | soy yuzu vinaigrette

Reverdy Sancerre

lobster-scallop spring roll | kumquat-chili sauce | mizuna

Bott Freres Gewurztraminer

miso-marinated tofu | roasted eggplant | watercress | miso-sesame sauce

Kikusakari Asamurasaki

course three

salad of arugula and roasted butternut squash | bosc pear | spiced pecans| blue cheese | soy-balsamic vinaigrette

course four

braised veal shank | kabocha squash risotto | roasted baby carrots | parsnip

L’Oratoire St. Martin

Berkshire pork tenderloin | applewood smoked bacon | braised pork belly | white bean puree | maple-soy glaze

Schweiger Merlot

nori-crusted barramundi | shiso-lemongrass dashi broth | manila clams | soba noodles

Craggy Range Sauvignon Blanc

seafood fettuccini | Maine shrimp | sea scallop | baby octopus | sea urchin sauce

Seguinot Bordet Chablis

truffled gnocchi | chestnut puree | sunchokes | wild mushrooms

Zapaltas Pinot Noir

course five

coconut-cardamom rice pudding | almond-cranberry biscotti | rum caramel sauce

Taylor Fladgate Tawny Port

maple crème caramel | winter fruit compote | macadamia nut tuile

Elderton Botrytis Semillon

chocolate-cherry pavé

Rare Wine Co. Boston Bual Madeira

green tea tiramisu | pistachio-mascarpone cream

Elderton Botrytis Semillon

$62

wines complementing each course   $27

wines by the glass and bottle also available

(please choose one item from each course)

Course One

Saigon Spring Rolls

Crispy spring rolls filled with tiger shrimp, taro and vegetables, with our Vietnamese-style chili-lime dipping sauce

Chicken Satay Skewers

Grilled chicken satay with julienned green papaya, cilantro, chopped peanuts and a spicy thai peanut sauce

Beef Tenderloin Lettuce Wrap

Wok-tossed Vietnamese tenderloin cubes with bibb lettuce wrap and a chili-garlic sauce

Pork Confit Mu Shu

Shreds of slow-cooked pork confit with shiitake-jicama slaw and scallion mu shu pancake

Scallion Cakes

Mung bean crepes with zucchini, scallions and mushrooms, with a spicy soy dipping sauce

Course Two

Coconut-Curry Soup

Coconut-green curry soup with sweet potatoes, butternut squash and shiitake mushrooms

Winter Salad with Soy-Balsamic Vinaigrette

Mixed greens with roasted butternut squash, spiced pecans, blue cheese and a soy-balsamic vinaigrette

Course Three

Miso-Teriyaki Salmon

Faroe Islands Scottish salmon sautéed with snow peas, zucchini and shiitakes, glazed with a miso-teriyaki sauce

Quinoa-Crusted Sole Fillet

Pan-seared fillet of sole  with kohlrabi, fennel, edamame beans, served with coconut-jasmine rice and a carrot-lemongrass sauce

Thai Basil Pesto Fettuccini

Housemade fettuccini pasta tossed with a Thai basil pesto and Chinese black bean sauce, with sautéed swiss chard, Brussels sprouts and edamame beans

Pan-Roasted Pork Loin Chop

Lean and tender pork loin chops crusted with panko and togarashi, with sautéed Asian greens, lentils and a shallot soy-mustard sauce

Korean-Marinated Ribeye

Thin slices of grilled Certified Angus ribeye, with sesame crispy rice, sautéed julienned vegetables, quail egg and Korean chili sauce

 $25

(price does not include gratuity or tax)

course one

lobster-carrot soup

Bowers Harbor Vineyards Riesling Block 11, Old Mission Peninsula 2010

~

kabocha squash soup

Domaine Bott Frères Gewurztraminer Reserve Personelle, Alsace France 2009

course two

kobe beef tataki  |  truffled parsnip puree  |
wasabi pepper sauce  |  garlic chips

Parigot & Richard Cremant de Bourgogne Rosé N/V

~

Nantucket bay scallops  |  sea urchin crust  |
flying fish roe  |  oyster mushroom

Domaine Séguinot-Bordet Chablis 2009

~

fluke sashimi  |  radish, mache  |  hijiki |
spicy yuzu vinaigrette

Domaine Hippolyte Reverdy Sancerre 2010

~

miso-marinated tofu  |  watercress  |  eggplant  |  peanut-miso sauce

Kikusakari Kurahibiki Daiginjo Sake

course three

salad of baby arugula & butternut squash |
shaved kohlrabi | fresh mozzerella | spiced pecans | pomegranate-balsamic vinaigrette

course four

rack of venison | pancetta-polenta | swiss chard | Brussels sprouts | goji berry-red wine reduction

Chateau Rollan de By Cru Bourgeois Médoc Bordeaux 2009

~

roasted pheasant breast | chestnut risotto | wild mushroom-sunchoke ragout | apple cider reduction

Domaine d’Ardhuy Aux Clous Savigny Premier Cru 2009

~

grilled jumbo prawns | lobster risotto |
lobster-curry sauce

Center of Effort Chardonnay, Edna Valley CA 2008

~

miso-sake marinated seabass | shiitake mushroom sticky rice | bok choy | tamarind-soy reduction

J.L. Chave Céleste Saint-Joseph Rhone Blanc 2009

~

Ricotta gnocchi | roasted garlic, sunchokes, kohlrabi | wild mushrooms | carrot reduction

Melville Viognier Verna’s Estate Santa Barbara California 2010

course five

roasted seckel pear | mascarpone cream | cardamom shortbread | spiced caramel sauce

Elderton Semillon Botrytis Reserve, Barossa Valley 2008

~

espresso-chocolate mousse | Spiced chocolate
sabayon | churro

Rare Wine Co. Boston Bual Madeira

~

Coconut sorbet | tropical fruit salsa |
pineapple-banana chip

Elderton Semillon Botrytis Reserve, Barossa Valley 2008

$60

wine pairing complementing each course   $26

wines by the glass and bottle also available

lobster-carrot soup
Dr. Konstantin Frank Dry Riesling Finger Lakes NY 2007

puree of cauliflower and suncoke soup
d’Arenberg The Hermit Crab Viognier-Marsanne Adelaide Australia 2009

course two

braised beef short rib | nappa slaw | parsnip fries
Rosemount Estate Show Reserve GSM McLaren Vale Australia 2006

trio of oysters on the half shell | kimchi mignonette |yuzu mignonette | kaffir lime mignonette
Mayacamas Sauvignon Blanc Mount Vedeer Napa CA 2006

big eye tuna sashimi | crispy sushi rice | ginger-miso sauce | wasabi oil
Kikusakari Tarusake Chilled Sake

jonah crab-avocado terrine | ginger-lime aioli | taro chips
Urziger-Wurzgarten Riesling Kabinett Mosel Germany 2009

taro-polenta cake | Japanese eggplant ragu | gruyere
St. Clement Merlot Napa Valley CA 2006

course three

salad of mache and arugula | Belgium endive | grapefruit | toasted walnuts | soy-balsamic vinaigrette

course four

braised veal shank | barley risotto | broccolini
Domaine Grand Tinel Chateauneuf-du-Pape Rhone France 2007

herb-crusted rack of lamb | pomegranate-port reduction | parsnip puree | thyme-roasted root vegetables
Elderton Shiraz Barossa Australia 2006

grilled jumbo prawns | wild maine shrimp risotto | swiss chard
Jobard-Chabloz Auxey Duresses Cote de Beaune Burgundy 2007

quinoa-crusted sole fillet | bay scallops | manila clams | housemade fettuccini | thai red curry sauce
Trimbach Riesling Cuvee Frederic Emile Alsace France 2001

ricotta-chestnut tortellini | Brussels sprouts, suncokes | sage-wild mushroom reduction
St. Innocent Pinot Noir Shea Vineyard Willamette Valley OR 2007

course five

chocolate-cardamom mousse | espresso sabayon | almond meringue
Balvenie Double Wood Single Malt Scotch Whisky
or
Domaine Soulane Maury France

passionfruit panna cotta | tropical fruit-thai basil ‘soup’ | pineapple chip
Bouscasse Brumaire par Alain Brumont Pacherec du Vic Bilh 2004

pear-pistachio crepe terrine | mascarpone-amaretto ice cream | spiced caramel
Chateau d’Orignac Pineau des Charentes N/V

coconut tapioca | sweet adzuki beans | mango crème anglaise | sesame tuile
Gruet Demi-Sec Mango Mimosa

$58

flight of wines complementing each course $27
wines by the glass and bottle also available

Toast of Gérard Bertrand Cremant de Limoux Brut 2007

(please choose one from each course)

course one

duck consommé | duck confit wontons

Domaine de Ballade Vin de Pays des Cotes de Gascogne Sauvignon Blanc – Colombard 2009

~

celeriac-squash soup | crème fraiche

Altivo Classic Torrontes Argentina 2008

course two

tamarind glazed quail | green papaya salad | pickled daikon | shallot chips

Parigot & Richard Cremant de Bourgogne Rosé N/V

~

seared jumbo scallop | watercress | mango-pineapple chutney | tangerine glaze

DeLille Cellars Chaleur Estate Blanc Washington 2007

~

miso cured salmon tartare | tobikko roe | mung bean blini | wasabi crème fraiche

Waugh Indindoli Vineyard Chardonnay Russian River Valley 2008

~

wild mushroom cannelloni | truffled buerre blanc | pine nuts

Les Heritiers du Comte Lafon Macon 2008

course three

salad of baby arugula & hearts of palm | coriander pickled beets | fresh mozarella | pomegranate vinaigrette

course four

spice-crusted rack of lamb | braised lamb shank | coconut-sweet potato puree | swiss chard, Brussels sprouts

Frankland Estate Shiraz Isolation Ridge Western Australia 2004

~

Asian-braised beef short ribs| papperdelle pasta | wild mushroom ragout | roasted sunchokes

Woodenhead Zinfandel Braccilini 2006

~

grilled jumbo prawns | bay scallop risotto | curry-prawn sauce

Jobard-Chabloz Auxey-Duresses Bourgogne Blanc 2006

~

nori-crusted monkfish | lobster consomme | escarole, shimeji mushrooms | crab wontons

Melville Viognier Verna’s Estate Santa Barbara California 2008

~

kabocha gnocchi | brown butter roasted chestnuts | caramelized kohlrabi | wild mushroom reduction

Domaine Michel Goubard et Fils Mont-Avril Cote Chalonnaise Bourgogne Rouge 2005

course five

dark chocolate mousse | espresso sabayon | sesame tuile

Auchentoshan Three Wood Single Malt Scotch Whiskey

or

Domaine Soulane Maury

~

persimmon pudding | butternut squash ice cream | spiced caramel sauce

Rare Wine Co. Boston Bual Madeira

~

crepe with passionfruit curd | marscarpone cream | spiced pear compote

Domaine de la Tourade Cuvée Mathys Muscat de Beaumes de Venise 2006

$58

f

flight of wines complementing each course   $27

wines by the glass and bottle also available

Rudi Wiest Wine Dinner

with Laura Williamson

Thursday, October 7^th, 2010

Course 1:

Trio of terrines: tuna, hamachi, crab

2009 Wirsching Silvaner

Course 2:

Thai seafood soup with prawns

2008 Becker Pinot Blanc

Course 3:

Nori-wrapped jumbo scallops with lemongrass-carrot reduction, fennel, edamame

2009 Weins-Prum Riesling Kabinett

2009 Karthauserhof Estate Riesling

Course 4:

Porcini-crusted venison loin with pomegranate gastrique and roasted root vegetables

2008 Becker Pinot Noir

Course 5:

Crepe with pear compote, butternut squash ice cream, spiced caramel sauce

2003 Bert Simon Riesling Beerenauslese

$74/person [includes tax and gratuity]

Rudi Wiest Selections is a leading importer of fine German wines in the United States market. Since 1978 our sole focus has been rebuilding the image of legendary Germany wine estates through education of consumers and persons in the wine trade alike. We are committed to giving the best service and information regarding the selection of fine German wine. Visiting Germany two to three times a year, we personally maintain relationships with every estate and exhaustively involve ourselves with the selection process. Our commitment assures only the finest wines earn the Rudi Wiest Selections quality seal.

Laura Williamson achieved the distinguished title of Master Sommelier in 2005 during her second attempt at the exam and became the 13th female MS in the world.  She also achieved the prestigious Certified Wine Educator title in 2002 when only roughly 100 others had previously done so.  She consulted for Small Vineyards Imports for 6 years before taking over the VP of Sales for Rudi Wiest Selections in April of 2010.

Laura has always been a staunch supporter of eclectic wine varietals and zones throughout the world, and has steadfastly promoted boutique growers and producers through her consulting work and through both her restaurants.  She owns Dove Mountain Grill located in the foothills of Tucson, AZ, but decided to close her first creation, VinTabla Restaurant and Wine Shop, after redirecting her desires to accept the figurehead role for Rudi and support him in his quest for retirement.  She relished the opportunity to work with the most prestigious German wine portfolio in the US as it encompassed the most precision-crafted, boutique-driven wines in the world.

She is an active member in the Court of Master Sommeliers, the grading body for aspiring candidates, and conducts numerous Intro and Certified Courses and Exams annually for the Court.  She never tires of educating the trade and public and steadfastly teaches empowerment of the senses to all curious wine lovers as ultimately she feels this is the most rewarding gift she can give in return.

course one
thai hot and sour lobster soup
Millton Riesling Gisborne New Zealand 2007

puree of chestnut-wild mushroom soup
St. Innocent Vitae Springs Vineyard Pinot Gris Willamette Valley 2008

course two
korean-marinated ribeye ‘taco’ | jicama kimchi | spicy chili sauce
Chateau Pesquie Terrasses Cotes du Ventoux Rhone 2006

foie gras-duck confit terrine | pomegranate gastrique | wonton chips
Mulderbosch Chenin Blanc Western Cape South Africa 2008

peekytoe crab terrine | avocado mousse | orange tobikko
Domaine Grand Veneur Cotes du Rhone Blanc de Viognier 2007

oysters on the shell two ways | raw belon oyster-yuzu mignonette | uni-butter baked kumamoto oyster
Gruet Brut N/V New Mexico

kabocha squash pierogi | sautéed fennel | wasabi crème fraiche
d’Arenberg Hermit Crab Adelaide 2008

course three
salad of hearts of palm | baby arugula | golden beets | fresh mozzarella | soy-balsamic vinaigrette

course four
herb-cornmeal crusted pork confit | chorizo-potato gratin | sautéed swiss chard | sherry-pork jus reduction
Saintsbury Pinot Noir Carneros 2007

five spice-braised lamb shank | barley-shiitake risotto | kohlrabi, swiss chard
Chateau Montmirail Gigondas Cuvee du Beauchamp 2007

grilled jumbo prawns | ‘pad thai’ housemade linguine | julienned asian vegetables
Foley Rancho Santa Rosa Santa Rita Hills 2007

nori-crusted sturgeon | bok choy, shimeji mushroom | soba noodles | ginger-scented fumet
Marc Tempe Rodelsberg Alsace 2005

chestnut-shallot ravioli | sunchokes, brussels sprouts | truffled buerre blanc
Seguinot-Bordet Chablis 2008

course five
dark chocolate mousse | espresso-vanilla sabayon | macadamia nut tuile
Auchentoshan 3 wood Single Malt Scotch

coconut tapioca pudding | sweet corn ice cream | sesame tuile
Pierre Ferrand Ambre Cognac

sake-poached bosc pear | mascarpone-amaretto cream | spiced caramel | marcona almonds
Chateau d’Orignac Pineau des Charantes

The Menu

glass of schoenheitz cremant d’alsace n/v

(please choose one from each course)

course one
lobster-lemongrass bisque
Paul Zinck Goldert Grand Cru Riesling Alsace 2005
~
puree of sunchoke-wild mushroom soup
Dovetail Viognier California 2007

course two
kobe beef tataki | wasabi-avocado puree | soy-bonito sauce | garlic chips
Luigi Bosca Single Vineyard Malbec Lujan de Cuyo 2005
~
alaskan spot prawns | daikon-seaweed salad | yuzu vinaigrette
Alain Normand Macon La Roche Vineuse 2007
~
kona kampachi | blood orange | soy-shiso vinaigrette
Kikusakari Tarusake Japan
~
pumpkin gnocchi | roasted garlic-parsnip | sage buerre blanc | pine nuts
St. Innocent Vitae Springs Vineyard Willamette Valley Pinot Gris 2008

course three
salad of hearts of palm & baby arugula | golden beets | fresh mozarella | soy-balsamic vinaigrette

course four
coconut-curry braised lamb shank | butternut squash puree | black trumpet mushrooms
Ferraton Pere & Fils Crozes-Hermitage La Matiniere 2006
~
spice-rubbed duck breast | sautéed foie gras | pomegranate gastrique | celery root puree
Foley Rancho Santa Rosa Santa Rita Hills Pinot Noir 2007
~
roasted half lobster tail | lobster wontons | lobster roe emulsion
Robert Stemmler Estate Grown Chardonnay Carneros 2005
~
nori-wrapped black grouper | bok choy | enoki | ginger-scented fumet
Marc Tempé Rodelsberg Alsace 2004
~
kabocha-chestnut risotto | sunchokes | kohlrabi | wild mushroom reduction
Domaine Serene Yamhill Cuvee Wilamette Valley Pinot Noir 2007

course five
meyer lemon mousse | persimmon mousse | chocolate mousse
Three Rivers Late Harvest Gewurztraminer Walla Walla Valley 2005
~
coconut-tapioca pudding | sweet corn ice cream | sesame seed tuile
Bouscassé Brumaire par Alain Brumont Pacherec du Vic Bilh 2004
~
sake-poached bosc pear | marscarpone cream | spiced caramel | marcona almonds
Chateau d’Orignac Pineau des Charentes

$58
flight of wines complementing each course   $27