RED RAPTURE MENU
TUESDAY, NOVEMBER 13 AT 6:30PM, $95 PER PERSON*
APPETIZERS
Grilled Bruschetta with Roasted Red Pepper, Squash & Mozzarella Garlic & Chervil Shrimp on Lotus Root
GEORGES DUBOEUF, Juliénas Château des Capitans, 2005 | 90 pts. The soil of Juliénas gives this 100% Gamay its fruity, cherry-strawberry flavor. Its lighter tannins and smooth mouthfeel make it an easy, drinkable wine that complements many foods.
FIRST COURSE: SEAFOOD
Lobster Ravioli with a Lavender Cream
PETER LEHMANN, Clancy’s Barossa Australia, 2004 | 90 pts.
This is a medium-bodied blend of equal portions of Shiraz and Cabernet, with 15% Merlot. The bouquet offers ripe plums with chocolate notes. Full berry characteristics are complemented by an elegantly understated oak element and good tannin structure.
SECOND COURSE: STEAK DUO
Petite Filet Mignon nestled on Thyme-scented Potatoes with Truffle Butter N. Y. Strip served with a Morel & Shiitake Ragout, Rosemary Veal Demi-glace
WHITEHALL LANE, Merlot Napa Valley, 2004 | 90 pts.
Aged for 18 months in French and American barrels, this wine has lovely aromas of toasty oak, blackberry and a bit of spice. It’s soft on the palate, with good weight, and delivers velvety tannins and silky flavors of berry, fig, cocoa and plum.
IL BORRO, Tuscany Italy, 2004 | 92 pts.
This unconventional blend of Merlot, Cabernet and Syrah is darker and more full-bodied than the Whitehall Lane, with aromas and flavors of dark chocolate, berry, blackberry and coffee. It finishes with chewy tannins and roasted coffee notes.
DESSERT
Triple-layered Chocolate Mousse with Raspberry Sauce
COCKBURN, Vintage Port Portugal, 2000 | 91pts.
This is one of Cockburn’s best vintage ports of recent years. It has beautiful aromas of crushed cherries, roses and lavender. It’s full-bodied, with sweet, plummy fruit and a big, luscious, fruity finish.
WE EXPECT OUR 4TH ANNUAL 90+WINE DINNER, TO BE EVERY BIT AS EXCEPTIONAL—AND AS POPULAR—AS ITS PREDECESSORS. Make your reservation at www.flemingssteakhouse.com/#reservations
*Does not include tax or gratuity.
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