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Scott Paul Wine Dinner
Jen’s Garden and
Cork Cellars present...
An intimate Evening with Scott Paul
Menu for
Sunday, December 6th
Time: 6:30 p.m.
Cost: $85 per person
Prix Fixe
Enjoy a selection from each course...85
Reception
Wine: Hubert-Verdereau Crèmant
First Course
Prosciutto Wrapped Scallop on a Green Apple and Rogue Smoked Blue Cheese Tart
Wine Pairing: 2007 Mâcon-Prissé
Second Course
Quail Rillette on a Bed of Mixed Greens with Roasted Shallot Vinaigrette, Applewood Smoked Bacon and
Jen’s Garden Spiced Red Wine Syrup
Wine Pairing: 2007 Jean-Marc Millot Côte de Nuits Villages
Third Course
Cambozola filled Lamb Risotto Fritters over
Cherry Braised Red Cabbage
Wine Pairing: 2006 Scott Paul Le Paulée Pinot Noir
Fourth Course
Boeuf bourguignon over Caramelized Onions and Butternut-Yukon Gold Potato Puree
Wine Pairing: 2006 Taupenot-Merme Gevrey-Chambertin Bel-Air 1er Cru
Dessert
Port Poached Cranberries over Chocolate Gateau filled with
Vanilla Bean Ice Cream
Wine Pairing: 2007 Scott Paul Audrey
Cork Cellars present...
An intimate Evening with Scott Paul
Menu for
Sunday, December 6th
Time: 6:30 p.m.
Cost: $85 per person
Prix Fixe
Enjoy a selection from each course...85
Reception
Wine: Hubert-Verdereau Crèmant
First Course
Prosciutto Wrapped Scallop on a Green Apple and Rogue Smoked Blue Cheese Tart
Wine Pairing: 2007 Mâcon-Prissé
Second Course
Quail Rillette on a Bed of Mixed Greens with Roasted Shallot Vinaigrette, Applewood Smoked Bacon and
Jen’s Garden Spiced Red Wine Syrup
Wine Pairing: 2007 Jean-Marc Millot Côte de Nuits Villages
Third Course
Cambozola filled Lamb Risotto Fritters over
Cherry Braised Red Cabbage
Wine Pairing: 2006 Scott Paul Le Paulée Pinot Noir
Fourth Course
Boeuf bourguignon over Caramelized Onions and Butternut-Yukon Gold Potato Puree
Wine Pairing: 2006 Taupenot-Merme Gevrey-Chambertin Bel-Air 1er Cru
Dessert
Port Poached Cranberries over Chocolate Gateau filled with
Vanilla Bean Ice Cream
Wine Pairing: 2007 Scott Paul Audrey