Napa Valley via Blue Ginger

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California dreamin’? Get a taste of the West Coast at Blue Ginger’s next wine dinner. Chef Ming Tsai has six courses to pair with Napa Valley pours on Tuesday, June 21st. The menu showcases Bordeaux varietals of Duckhorn Vineyards and the terroir-inspired Pinot Noirs of Goldeneye Winery. The kitchen matches scallop crudo and Sauvignon Blanc, cherry wood-smoked duck breast and Pinot Noir, braised shortrib and Merlot and more. Get a look at what to expect on your plate (and in your glass) below – the dinner starts at 6:30pm and costs $150 per person – and call 781.283.5790 to reserve a seat.

Tataki Scallop Crudo with Passion Fruit Syrup
noodle cloud
2015 Duckhorn Napa Valley Sauvignon Blanc

Cherry Wood Smoked Duck Breast Salad
peach confit and duck cracklings
2013 Goldeneye Anderson Valley Pinot Noir

Pork Loin and Wild Cinnamon Mushroom Roulade
spicy plum chutney
2012 Goldeneye Gowen Creek Vineyard Pinot Noir

Grilled-Braised Shortrib with Fennel Stuffed Artichoke
star anise-merlot meat jus
2012 Duckhorn Three Palms Merlot

Wasik’s Cheese Course

Petite Berry Saint Honoré
2012 Duckhorn Knights Valley Late Harvest Sauvignon Blanc

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