Wine Paring Dinner Menu

Spring 2017 Wine Dinner Thursday April 27th At 6:00P.M
Featuring Wines From Various Regions Of Spain 
Presented By Scott O’Brien, 
Southern Wines And Spirits  
Menu Created By 
Chef Luis R. DeLoera

$120 Per Person 
10 Courses Paired With 10 Glasses Of Wine
Reservations Are Required! 
For More Information You Can Call 
(631)324-3002/324-0725


First Course
Grilled Wild Gulf Of Mexico Black Tiger Shrimp
Marques De Valdueza Extra Virgin Olive Oil, Garlic, Parsley, 
Lemon And Grilled “Pan Agrio” Sour Dough Bread 
(Pairing Wine: 2015 Ramon Bilbao “Haro Rioja Alta “ (Albarino) 

Second Course 
Thin Sliced Jamon Serrano 
“Dried Cured Spanish Prosciutto” 18 Months Aged Manchego Cheese, 
Home Cured Olives And 24 Years Old Cherry Vinegar 
(Pairing Wine: 2013 Ramon Bilbao Rioja Limited Edition) 

Third Course
Mediterranean Sea Spider Crab Crepes 
“Mantequilla De Soria” Melted Spanish Butter, Toasted Almonds And Sorrel 
(Pairing Wine: 2015 Contraste White)

Fourth Course
“Empanadas De Carne” Beef Turnovers 
 Minced Onions, Peppers, Tomato Puree And Cilantro Cream Sauce
(Pairing Wine: Contraste Tinto)

Fifth Course
Galicia Sea Scallops 
Polenta Toast, Chili Aioli And Garlic Wine Sauce
(Pairing Wine: 2016 Ramon Bilbao “Haro Rioja Alta” Rose)

Sixth Course
Lamb Lollipops 
Garlic And Herbs Roasted Potato Steak, 
Dried Cherry Compo And Lamb Au Jus
(Pairing Wine: 2013 Ramon Bilbao Crianza Rioja)

Seventh Course 
Sopa De Mariscos “Spanish Seafood Bouillabaisse” 
Rock Shrimp, Calamari, Lobster, Scallops And Mussels 
With Saffron Tomato Broth And Stewed Vegetables 
(Pairing Wine: 2015 Maior De Mendoza Albarino)

Eighth Course 
Apple Wood Smoked Duck Breast 
Caramelized Apple, Apple Butter And Puff Pastry 
(Pairing Wine: 2009 Ramon Bilbao Haro Rioja Alta “Gran Reserva”)

Ninth Couse 
Smoked Beef Bacon And Roasted Mushrooms Salad
Arugula, Endive And Castillo De Canena Extra Virgin Olive Oil Dressing 
(Paring Wine: 2014 Casa Da Passarella Dao Branco)

Tenth Course 
Tarta De Santiago “Almond Tart”
Vanilla Bean Cream Sauce, Raspberry Coulis And Cinnamon Powder 
(Pairing Wine: Quinta Do Portal 10 Years Aged)