Banner Elk, Louisiana Purchase Restaurant

Dinner Menu ~ Map ~ The Owner ~ Wine Dinners ~ Links



THE FLAVORS OF
FRANCE
WINE DINNER
WITH WINES IMPORTED BY
DANNY HASS OF VINEYARD BRANDS
JUNE 20, 2000

PRESTON CARTER
GUEST CHEF		 KEVIN ELLIS
CHEF
CURT LITTON
PASTRY CHEF		 APRIL BRASWELL
DINING ROOM MANAGER

RECEPTION
HOR'S DOEUVRES VARIES
1998 CHATEAU DE LA RAGOTIERE - MUSCADET SERVE ET MAINE SUR LIE LOIRE VALLEY
FOIE GRAS, PROCUITTO, CANDIED BEETS, WATERCRESS, AGED BALSAMIC
1998 DOMAINE WEINBACH - TOKAY PINOT GRIS - CUVEE STE. CATHERINE - ALSACE
RAGOUT OF MAINE LOBSTER, SWEET PEA BROTH
1998 DOMAINE VINCENT GIRARDIN - MEURSAULT LES NARVAUX - BURGUNDY
PAN SEARED BREAST OF SQUAB, BUTTERNUT RISOTTO, BROCCOLI RABE, JUS LIE, CHIVE OIL
1997 JEAN MARC BOILLOT - VOLNAY - BURGUNDY


CANTALOPE SORBET


DRY RUBBED SMOKED LAMB RACK CHOP, GOAT CHEESE POTATO CUSTARD,
FAVA BEANS, LAVENDER INFUSED LAMB ESSENCE
1997 CHATEAU BEAUCASTEL - CHATEAUNEUF-DU PAPE - RHONE VALLEY
TRIPLE CHOCOLATE GRANACHE TOWER, DRIED CHERRY COULIS
1994 DOCTEUR PARCE - BANYULS "CUVEE LA COUME" - ROUSSILLON



ITALY
WINE DINNER
WITH WINES IMPORTED BY FREDERICK WILDMAN
RECEPTION
1996 CONTI FORMENTINI - PINOT GRIGIO
COLLIO, D.O.C., FRUILI-VENEZIA GIULIA
ZUCCHINI SQUASH BLOSSOM WITH BABY SQUID STUFFING
PERMESAN CORNET ON A BED OF FLORENCE FENNEL
1996 LA SCOLCA - GAVI BIANCO SECCO
D.O.C., PEIDMONT
PORCINI MUSHROOMS BAKED IN AN EGGPLANT TIMBALE
FRESH SPINACH EMULSION, FIRE ROASTED RED PEPPER COULIS
1997 LA SPINONA - DOLCETTO D'ALBA - VIGNETO QUALIN
D.O.C., PEIDMONT
ITALIAN FLAT LEAF PARSLEY PAPPARDELLE, BRAISED RABBIT,
FOUR-TOMATO SAUCE
1993 MELINI - CHIANTI CLASSICO RISERVA - VIGNETI LA SELVANELLA
D.O.C.G., TUSCANY
WHITE PEACH AND AMARETTO SORBET
CERVENA VENISON OSSO BUCCO, FAVA BEANS,
ROAST CIPOLLINI SAUCE
1991 LE RAGOSE - AMARONE DELLA VALPOLICELLA
VENETO
ALMOND NOUGANTINE AND STRAWBERRY TART
WITH MASGARPONE FRANGELICA CREAM
PELLEGRINO - MOSCATO DI PANTELLERIA
D.O.C., SICILIA



The Hess Collection and New World Wines
WINE DINNER
At Louisiana Purchase
WEDNESDAY, MAY 17, 2000
RECEPTION
1998 Hess Collection - Chardonnay - Napa Valley
1ST PLATE
1998 Glen Carlou - Chardonnay - Paarl, South Africa
North Carolina Black Grouper, Saffron Israeli Couscous,
Sweet Pea Shoots, Fava Bean Puree
2ND PLATE
1997 Bodega Norton - Privada - Mendoza, Argentina
Roasted South Carolina Quail, Gratin of Artichokes and Potatoes, Sage Jus
3RD PLATE
1996 Castello Vicchiomaggio - Ripa della Mandorie - Super Tuscan, Italy
Rigatoni, Spicy Pork, Fresh English Peas, Tomato Cream, Reggiano Parmesan
INTERMEZZO
Strawberry Balsamic Sorbet
4TH PLATE
1994 Hess Collection - Meriot - Mount Veeder, Napa Valley
Grilled Veal Loin, Pearl Onion and Morel Ragout, Bruschetta, Arugula Pesto
DESSERT
1998 Quady - Essensia - Orange Muscat - California
Sweet Phyllo Napoleon, Vanilla Mascapone Cream, Fresh Berry Melange

HOST
MARK ROSSE		 CHEF
LUKE FUSSELL
SOUS CHEF
KEVIN ELLIS		 PASTRY CHEF
CURT LITTON
DING ROOM MANAGER
APRIL BRASWELL






Copyright © 1998 eGO