April 25th Wine Pairing Dinner
Cono Sur Sauvignon Blanc (Chile)
Paired with: Halibut ceviche with citrus, chili peppers and cilantro. **
Don Paula Chardonnay (Argentina)
Paired with: Lobster tempura over lemon grits in yellow tomato tarragon butter.
Cono Sur Viognier (Chile)
Paired with: Ginger rubbed Mako shark steak served over sweet & sour apricot chutney.
Cono Sur Pinot Noir (Chile)
Paired with: Grilled organic chicken breast marinated in champagne vinegar Chimichurri.
Served over organic shitake mushroom risotto.
Don Paula Malbec (Argentina)
Paired with: Espresso rubbed New York Strip of natural Certified Angus Beef served over roasted corn salsa.
Flavored Free Trade Organic Coffee
Paired with: Flourless chocolate cake.
$65 per person (tax and gratuity not included).
All tickets will be sold in advance.
Door open at 7:30, dinner begins promptly at 8:00.
Call 410.213.0924 for information and ticket sales.
Visit us at www.ocshark.com
** Featuring Guest Chef Chef Chase Barton from the Culinary Institute of America
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