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 

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)