Koolik Group Realty

Tuscan Grill and Chef Luigi DeMeo Present

Las Olas Wine & Food Festival Winemaker's Dinner
Featuring
Lars Leicht of Castello Banfi
Friday, May 14, 2010 at 7:00 pm

Hors d'oeuvres
Bruschetta, with roasted tomatoes, goat cheese, drizzled with truffle oil.
Baby Bella mushrooms, stuffed with zucchini & roasted peppers, with a
touch of gorgonzola sauce.
Castello Banfi Principessa Perlante Gavi
Antipasto Prima
Selection of assorted fine imported Italian dried meats, Numero Uno Parma
Prosciutto, Capicolla, Mortadella, Genoa Salami, carrots,roasted peppers,
tomatoes, Parmigiano Reggiano, 18 month Provolone, Cerignola olives,
fresh burrata.
Castello Banfi San Angelo Pinot Grigio
Pasta
Fusilli Mare e Monti ~ Tri Color Pasta, wild Long Island little neck clams,
Rhode Island wild mussels, calamari, shrimp, zucchini, mushrooms,
asparagus, cherry tomatoes, with a touch of white wine lobster sauce.
Castello Banfi Fontanelle Chardonnay and Castello Banfi Belnero
Secondi
12 hour braised beef short ribs, Barolo sauce, brussel sprouts, roasted potatoes.
Castello Banfi Summus and Castello Banfi Brunello di Montalcino
Dolce
Mille Foglie ~ 3 layers of puff pastry, creamy Belgian chocolate,
and pastry cream, with fresh cherries.
Castello Banfi Rosa Regale
$125.00 per person not including tax & gratuity. For Reser vations Call : 954.766.8700
Tuscan Grill 1105 East Las Olas Boulevard Fort Lauderdale, FL

_________________________

Johnny V Restaurant and Chef Johnny Vinczencz Present

Las Olas Wine & Food Festival
Winemaker's Dinner
Featuring
Gregory Patriat of Jean-Claude Boisset
Friday, May 14, 2010 at 7:00 pm

L'Apéritif:
Canapes and Caviar
Jean-Claude Boisset Bourgogne Blanc
L'Entrée
Coquilles St. Jacques, Seared Scallops, Duchess Potatoes, Sauce Mornay.
Jean-Claude Boisset Meursault Charmes
Quail "Coq Au Vin", Semi Boneless Quail Marinated in Red Wine with
Wild Mushrooms, Pearl Onions, Apple Bacon and Torn Noodles.
Jean-Claude Boisset Bourgogne Rouge
Le Plat Principal
Tournedos Rossini with Chatue Potatoes, Medallions of Beef Tenderloin,
Foie Gras, Truffled Maderia Demi Glace.
Jean-Claude Boisset Beaune Bressandes 1er Cru
Le Fromage
Pierre Robert, Glazed Almonds, Fresh Berries, Grapes, Torn Baugettes.
Jean-Claude Boisset Corton Renardes
Le Dessert
Classic Apple Tarte Tartin, Crème Brulee Ice Cream, Caramel.
Chateau de Segur Sauternes
$125.00 per person not including tax & gratuity. For Reser vations Call : 954.761.7920
Johnny V Restaurant 625 East Las Olas Boulevard Fort Lauderdale, FL

_________________________

The Riverside Hotel and Chef Toby Joseph Present
Las Olas Wine & Food Festival Winemaker's Dinner
Featuring
Joy Sterling of Iron Horse Vineyards
Friday, May 14, 2010 at 7:00 pm

Reception
Iron Horse Brut Rose 2005
Beef Carpaccio / Aged Manchego
Capanata en Croute / lemon zest
Mini Grill Cheese of Oven Roasted Tomato / Compote cheese
Spicy Chicken Dumpling / Chili Thai Sauce
Dinner
Iron Horse Estate Chardonnay 2006 Iron Horse Unoaked Chardonnay 2007
Citrus Sesame Tuna Tartar / Pineapple Pico de Gallo
Spicy Jalapeño Miso Black Bass / Marinated Cucumber / Mache
Iron Horse Estate Pinot Noir 2008
Duck Two Ways
Confit of Duck Leg; Caramelized Endive
Pan Seared Lacquered Duck Breast; Quinoa Wild Rice Blend /
Drunken Cherries
Iron Horse BDX-3 2005
Balsamic Braised Short Rib Enchilada / Aged Jack Cheese /
Creamed Corn/ Chipotle Sour Cream
Dessert
Iron Horse Russian Cuvée 2005
Tropical Spiced Poached Apple / Warm Honey Goat Cheese Foam
$150.00 per person not including tax & gratuity. For Reser vations Call : 954.377.0943
Riverside Hotel 620 East Las Olas Boulevard Fort Lauderdale, FL

_________________________

Timpano Chophouse and Martini Bar and Chef John Davis Present
Las Olas Wine & Food Festival Winemaker's Dinner
Featuring
Jeff Cichocki of Bonterra Vineyards
Friday, May 14, 2010 at 7:00 pm

Hors d'oeuvres
Selection of Imported and Domestic Cheeses and Fresh Fruit
Bonterra Cabernet Sauvignon, Bonterra Roussanne
1st Course
Pan Seared Jumbo Scallop, Mache Salad with Honey Dew Vinaigrette.
Bonterra Sauvignon Blanc
2nd Course
Fresh Herb Bread Crusted Chilean Sea Bass, Fingerling Potatoes, Baby
Carrots, English Peas, and Rainbow Micro Green, with a Sauvignon Butter
Bonterra Chardonnay
Intermezzo
Sorbet
3rd Course
Toasted Pepper Corn Crusted Filet, topped with Pan Seared Foie Gras and
Braised Swiss Chard, Huckleberry Reduction.
Bonterra Syrah
4th Course
Spiced assorted Truffles with a Mandarin and Pine Nut Marmalade
Bonterra Muscat
$150.00 per person not including tax & gratuity. For Reser vations Call : 954.462.9119
Timpano Chophouse & Martini Bar 450 East Las Olas Boulevard Ft. Lauderdale, FL