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    F P & F W D A E S T: Erraton ÈRE ILS INE Inner N Arly Pring Asting

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    The document announces a wine dinner to be held on March 27, 2012 featuring the wines of Ferraton Père & Fils. The multi-course dinner will be prepared by Chef Walter Bundy and Sous Chefs Aaron Cross and Patrick Willis. Dishes will include pimento cheese, salmon cured with fennel, rabbit cannelloni, grass-fed beef strip loin, and bleu d'Auvergne cheese. Each course will be paired with wines from the Rhone Valley and Chateauneuf-du-Pape region.

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    F P & F W D A E S T: Erraton ÈRE ILS INE Inner N Arly Pring Asting

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    The document announces a wine dinner to be held on March 27, 2012 featuring the wines of Ferraton Père & Fils. The multi-course dinner will be prepared by Chef Walter Bundy and Sous Chefs Aaron Cross and Patrick Willis. Dishes will include pimento cheese, salmon cured with fennel, rabbit cannelloni, grass-fed beef strip loin, and bleu d'Auvergne cheese. Each course will be paired with wines from the Rhone Valley and Chateauneuf-du-Pape region.

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    The document announces a wine dinner to be held on March 27, 2012 featuring the wines of Ferraton Père & Fils. The multi-course dinner will be prepared by Chef Walter Bundy and Sous Chefs Aaron Cross and Patrick Willis. Dishes will include pimento cheese, salmon cured with fennel, rabbit cannelloni, grass-fed beef strip loin, and bleu d'Auvergne cheese. Each course will be paired with wines from the Rhone Valley and Chateauneuf-du-Pape region.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    24 views1 page

    F P & F W D A E S T: Erraton ÈRE ILS INE Inner N Arly Pring Asting

    Uploaded by

    api-127925323
    The document announces a wine dinner to be held on March 27, 2012 featuring the wines of Ferraton Père & Fils. The multi-course dinner will be prepared by Chef Walter Bundy and Sous Chefs Aaron Cross and Patrick Willis. Dishes will include pimento cheese, salmon cured with fennel, rabbit cannelloni, grass-fed beef strip loin, and bleu d'Auvergne cheese. Each course will be paired with wines from the Rhone Valley and Chateauneuf-du-Pape region.

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    FERRATON PRE & FILS WINE DINNER AN EARLY SPRING TASTING

    MARCH 27, 2012 CHEF WALTER BUNDY SOUS CHEFS AARON CROSS AND PATRICK WILLIS

    LEMAIRES PIMENTO CHEESE


    GRILLED BILLY BREAD TAVEL ROS LES LAUSES 10

    FENNEL CURED WESTOR ROSS SALMON


    LEMON PLUMS, BREAKFAST RADISH, MANAKINTOWNE FARMS MICRO ARUGULA, PICKLED CROSNES, PUMPERNICKEL CRUMBS, BLOOD ORANGE REDUCTION

    Ctes Du Rhne blanc Samorns 09

    SLOW BRAISED RABBIT CANNELLONI


    VIDALIA ONION BULBS, FAVA BEANS, GARLIC SHOOTS, PEPPADEW PEPPERS, PARMIGIANO-REGGIANO, RABBIT BRAISING JUS Crozes-Hermitage La Matinire 09

    BILLY SALMONS GRASS FED PIEDMONTESE STRIP LOIN


    SPRING ASPARAGUS, YELLOW FOOT CHANTERELLES, AND FIDDLEHEAD FERNS, CELERIAC PAVE, BLACK TRUFFLE-FOIE GRAS EMULSION

    CHTEAUNEUF -DU- PAPE LE PARVIS 08

    BLEU DAUVERGNE
    RHUBARB-GINGER COMPOTE, GRIDDLED BRIOCHE, 100 YEAR OLD BALSAMIC VINEGAR

    ERMITAGE LE MAL 05

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