Beaujolais Menu
Hors d’Oeuvres
Chicken liver & peppercorn paté on toast points
Roasted tomato with tomato pesto mayonnaise, crisp panetta & grand padano on fried pasta triangles
Chorizo sausage on flour tortilla with tomato, ginger & chili jam
1st Small Plate
Salad of baby greens with poached pear, crisp prosciutto & gargonzola cheese in a honeyed balsamic dressing
1st Large Plate
Roasted carrot & sweet potato soup with herbed crème fraiche & chives
2nd Small Plate
Vine Ripe Tomato with Buffalo Mozzerlla, fresh basil & 25 year old Balsamic
2nd Large Plate
Lamb Shank Osso Buco Stle, slowly braised in a rich tomato sauce & served with a caramelized onion and fennel polenta
3rd Small Plate
Butternut Squash Agnolotti stuffed with ricotta cheese & served with a roasted chestnut sauce
3rd Large Plate
Chilean Salmon & Atlantic Mussels steeped in a shrimp & lobster broth with saffron & sofrito vegetables
Dessert
Chocolate truffle cake with port reduction
Wines
The 10 Beaujolais Crus-Appellations Controllées will be matched “live”.
1 Village per course.
Brouilly, Chenas, Chiroubles, Côtes de Brouilly,
Fleurie, Julienas, Moulin de Vent, Morgon,
Saint Amour, Regnie
Wines imported for the Festival by Dominique Ferraud, Beaujolais producer in France