Patz & Hall

Patz & Hall Wine Dinner
Hosted by Donald Patz February 28th 2013

First Course

Chilled Stone Crab Salad – Cucumber Jelly, Micro Greens
Sonoma Coast Chardonnay, 2010

Second Course

Duo of Diver Scallops: Ceviche – Tomato, Cilantro, Aji Amarillo Scallop-Lobster Sausage – Lobster Truffle Nage, Cauliflower Puree
Zio Tony Ranch Chadonnay, 2009
Dutton Ranch, Sonoma, 2010

Third Course

Beef Two Ways:
48 Hr. Braised Osso Bucco with Mushroom Gnocchi – Red Wine Jus Filet Tournedos Rossini - Hudson Valley Foie Gras, Black Truffle Madeira Sauce
Hyde Vineyard Pinot Noir, 2010
Chenoweth Ranch Pinot Noir, 2010

Fourth Course

Organic Medjool Dates stuffed with Laura Chenele’s Goat Cheese and Toasted Macadamia Nuts, wrapped with Applewood Smoked Bacon, Honey Balsamic Glaze
Sonoma Coast Pinot Noir, 2011