Our annual Spring Wine Dinner Tour to Wyoming is only a week away! You may remember the three unique wine dinners each restaurant created last year, and this year is no different. Dad and I will be in Casper, Sheridan, and Gillette visiting our retail and restaurant friends, and enjoying three fun evenings of wine dinners!
Take a look at the great menus our wines will be paired with:
Day 1
Gegis Bistro
Monday, March 29, 2010
Appetizer
Ice Carved Raw Bar with Oysters and Caviar
Pairing: Vodka and Champagne
First Course
Seared Pacific Sea Bass with Bacon Polenta and Grapefruit Beurre Blanc
Wine Pairing: Sauvignon Blanc 2008
Second Course
Foie Gras Pate with Crostinis and Honey Mustard
Wine Pairing: Chardonnay 2008
Third Course
Lamb Cassoulet
Wine Pairing: Pinot Noir 2008
Intermezzo
Watercress and Radicchio Salad with Lemon Vinaigrette
Fifth Course
Kobe Carpaccio with a Warm Red Onion Marmalade
Wine Pairing: Midnight Reserve 2006
Sixth Course
Elk Medallions with Morel Mushrooms and Boursin Cheese
Wine Pairing: Cabernet Sauvignon 2007
Dessert
Kaiser Schmarren with Homemade Applesauce (Austrian Emperor’s Pancakes)
Wine Pairing: Muscat Frizzanti 2009
Reservations Required
Monday, March 29
Time: Please call Gegis
Price: $75.00 per person
Gegis Bistro
1775 West 1st Street
Casper, WY 82604
307-234-9796
www.gegis.com
Day 2
Oliver’s Bar and Grill
Tuesday, March 30, 2010
Appetizer
Scallop Ceviche with Mandarin Oranges, Cucumber and Fresh Dill on Grapefruit Supremes and Tarragon Mimosa
Wine Paring: Sauvignon Blanc 2008
Salad Course
Cantaloupe and Mango Salad with Proscuitto d’ Parma and Roasted Pineapple – Lime Vinaigrette, finished with Arugula Chiffonade
Wine Pairing: Chardonnay 2008
First Course
Balsamic Raspberry Glazed Pacific Salmon Filet with Herbed Sweet Pea Risotto and Red Wine Reduction
Wine Pairing: Pinot Noir 2008
Second Course
Spice Roasted Lamb Loin with Truffled Bread Pudding and Warm Mint Coriander Vinaigrette
Wine Pairing: Proprietary Cabernet Sauvignon 2007
Third Course
Pepper Seared Beef Tenderloin, Coffee Roasted, with Vanilla Mascarpone enriched Yukon Gold Potatoes and Baby Spinach Chiffonade
Wine Paring: Midnight Reserve 2006
Dessert
Lavender Panna Cotta with Peach Puree and Toasted Coconut Macaroons
Wine Paring: Muscat Frizzanti 2009
Reservations Required
Tuesday, March 30
For Time and Price: Please call Oliver’s
Oliver’s Bar & Grill
55 North Main Street
Sheridan, Wy 82801
307-672-2838
Day 3
Prime Rib Restaurant
Wednesday, March 31, 2010
Appetizer
Lobster, Jumbo Shrimp and Sea Scallop Cocktail with Fresh Baked Gruyere Cheese Olive Batard
Wine Pairing: Chardonnay 2008
First Course
Red Pepper Gouda Bisque
Wine Pairing: Sauvignon Blanc 2008 and Pinot Noir 2008
Second Course
Spring Salad of Tomato and Mozzarella Tapenade
Wine Pairing: Proprietary Chardonnay 2008
Intermezzo
Berry Sorbet
Third Course
Pecan Crusted Tenderloin with Port Wine Sauce, Potatoes Veronese, and Bacon Wrapped Steamed Fresh Asparagus
Wine Pairing: Proprietary Cabernet Sauvignon 2007 and Petite Sirah Petit Verdot 2008
Dessert
Chocolate Lava Cake with Raspberry Framboise
Wine Pairing: Muscat Frizzanti 2009
Reservations Required
Wednesday, March 31
Time: 6:00pm
$59.00 per person
Please Reserve with Charles
Prime Rib Restaurant
1205 S Douglas Hwy
Gillette, WY 82716
307-682-2944
www.primeribgillette.com
See you there!
