Chef’s Toad Hollow Wine dinner is on Wednesday, March 30th at 7 p.m..
Chef David’s menu will pair with a variety of Toad Hollow labels. Dinner starts with grilled shrimp and grapefruit bruschetta, chiffonade of basil and mandarin syrup paired with Toad Hollow, Amplexus Cremant Brute. Next is strawberry gazpacho with spicy yogurt and toasted almonds with Eye of the Toad Rose. Sullivan follows with local apples and pears over local organic microgreens, spring greens and vanilla bean vinaigrette with Toad Hollow’s unoaked chardonnay, Francine’s selection. Course four is pan-seared duck breast over fig risotto with fresh berries and a black pepper jus paired with Toad Hollow’s Erik’s the Red. Main course is prime filet of beef tenderloin with purple whipped potatoes, asparagus tips and a raisin-port reduction paired with Cabernet Sauvignon. For dessert is chocolate-macadamia nut bread pudding with cream of cassis hard sauce and Toad Hollow Merlot.
Cost is $85 per person plus tax and gratuity. Prepayment is requested. Seating is limited; call 570-3414.