Past Events

Société Mondiale du Vin: Induction & Wine Tasting/Dinner — Event Menu

Menu
RECEPTION

Hors D’Oeuvres
Roasted Red Bell Pepper Soup Shooter
Smoked Salmon and Watercress Sour Cream in Crepe
Duck Kolacky

2004 Pierre Moncuit Champagne
Brut Millesime Grand Cru


1st
Forest Mushroom Consommé
Mushroom Flan and Crispy Shallots

2004 JJ Prum Riesling Kabinett
Wehlener Sonnenuhr


2nd
Pan-Seared Jumbo Sea Scallop
Oxtail Ragout
Horseradish Mashed Potato

2004 Château St-Jean Pinot Noir
Sonoma County


3rd
Pastrami Cured Loin of Venison
Salsify Purée
Pomegranate-Rosemary Sauce

1994 Anderson Conn Valley Cabernet Sauvignon
Estate Vineyards


1994 Château Pichon-Longueville-Lalande
Pauillac


4th
Widmer’s Cheese Cellars (Theresa, Wisconsin)
Aged Cheddar: 4 Year, 6 Year, 10 Year
Raisins Dried on the Vine
Honeycomb and Pecan Raisin Bread

1994 Graham’s Vintage Port

Finale
Pear Sorbet
Riesling Poached Asian Pear

2004 Dr. Loosen Riesling Kabinett Bernkasteler Lay

Chocolates

Michael H. Garbin
Executive Chef, Union League Club of Chicago
Chef Rôtisseur, Bailliage de Chicago


Michael D. Belsley
Wine Commentator

Wendy Cutka
Director of Catering

Susan T. Sheahan
Director of Food and Beverage

Mark Tunney
Assistant General Manager

Jonathan F. McCabe
General Manager