Summer In Spain Wine Dinner

Jun 13, 2018 6:30pm Cocktail 7:00pm Dinner
Location: Bontanero

Summer Time, Fine Wine
1+1=3 CYGNUS CAVA BRUT
scents of lime, tart orange, beautiful, salty minerality, a touch of ocean breeze and fennel
COCKTAIL
SHRIMP COCKTAIL
jumbo chilled shrimp, artichoke bottom, cocktail sauce
LEGADO DEL MONCAYO DRY MUSCAT 2016, CAMPO DE BORJA
bright floral, grape and tropical fruit aromas; bright fruit flavors, but surprisingly dry


FIRST COURSE
GRILLED TUNA SALAD
grilled tuna, endive, watermelon radish, candied pecan, jalapeño caviar, mandarin vinaigrette
BOVALE ROSÉ 2017, UTIEL-REQUENA
musky red fruits, rhubarb, blood orange and subtle herb nuance on the nose; dry, slightly chewy red currant, anise and orange pith flavors


SECOND COURSE
BRAISED VEAL SHORT RIBS
braised veal short ribs, lavender grits, roasted baby carrot, raspberry glaze
RIOS DE TINTA 2016, RIBERA DEL DUERO
fresh dark berries, lavender, asian spices, with a subtle touch of licorice; juicy and focused on the palate


THIRD COURSE
ROASTED QUAIL
herb-roasted quail, yello potato puree, chicken velloutte
VIÑA OTANO RESERVA 2012, RIOJA
spice-accented red berries, vanilla and a hint of smoke; smooth and silky, long finish


FOURTH COURSE
BEEF ROULETTE
beef tenderloin stuffed with grilled vegetables, rutabaga puree, bourbon sauce
DON PELA 2006, JUMILLA
scents of ripe red and blue fruits, oak spice and potpourri; juicy, seamless and pure, blueberry and cherry liqueur flavors; long finish with supple tannins and a hint of cola


FIFTH COURSE
POACHED PEAR
poached pear in moscatel wine, prune coulis
DULCE DE MOSCATEL FLARE, VALENCIA
fresh pear, melon and lichee aromas are brightened by white flowers and nutmeg


Directions