Wining & Dining at Doretta

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On Wednesday, November 8th, Doretta Taverna & Raw Bar, the Park Square mainstay from chef Michael Schlow, is hosting a five-course wine dinner featuring funky fare from chef Brendan Pelley paired with wines curated by General Manager Franchesca Chavez. Kick things off with Osetra Caviar, warm pita, and lemon yogurt paired with an unexpected brut sparkler from Sussex, England, then find your way through Nantucket Bay Scallops with Umeboshi and Shiso paired with a Sauvignon Blanc from Alto Adige, Italy. The team at Doretta loves to surprise and delight with unexpected flavor combinations, and this dinner will fall right in step with their unconventional flair. Tickets are $100, dinner starts at 7:00pm. Don’t be late!

1st Course
Osetra Caviar
Warm Pita, Lemon Yogurt, Capers, Dill, Shallot
2014 Ridgeview Cavendish
Brut Sparkling
Sussex England

2nd Course
Nantucket Bay Scallops
Umeboshi, Sesame Pasteli, Shiso, Yuzu Ladolemono
2016 Andriano ‘Floreado’ Sauvignon Blanc Docg Alto Adige, Italy

3rd Course
Braised Veal Breast Orzo
Cracked Green Olive, Celery, Mizíthra Cheese
2013 Ca’viola ‘Caviot Barolo Docg-Piedmont, Italy

4th Course
Cypriot Lamb Loin
Pumpkin Gemitsa, Maple Yogurt, Autumn Olive Jus
2012 Donattella Cinelli Colombini Brunello Di Montalcino Docg . Tuscany Italy

5th Course
Greek Cheese Plate
Honey, Candied Walnut, Compressed Pears
2013 Tolaini Chianti Classico Gran Selezione Docg-Tuscany, Italy

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