The Point Pinos Grill is wasting no time taking advantage of their approval for a test-run for dinner service. In addition to the new Thursday through Saturday dinner service that starts December 1st, Dory Ford and the Aqua Terra Culinary team have planned an upcoming winemaker dinner with Bernardus. Dory has put together a five-course dinner menu with Bernardus wine pairings for $68 per person. The winemaker dinner starts with a reception at 6:30, then dinner service at 7:00. They’re capping dinner service at just 36 people, so call sooner rather than later to guarantee a spot. 831-648-5774.
Check out the menu and the wine pairings below the fold . . .
The Point Pinos Food and Wine Series Winemaker Dinner with Bernardus
Friday December 9th
Prosciutto and Pear Carpaccio with Candied Hazelnuts, Watercress, Vella Dry Jack Cask Drawn Castelvetro Balsamic
(Chef Dory picked up this special Balsamic on a recent trip to Italy from a commune in a village called Castelvetro, just South of Modena)
2010 Sauvignon Blanc Griva Vineyard Arroyo Seco
Pan Roasted Halibut with Stewed White Beans, Top Neck Clams, Thyme, Olive Oil and Crusty Bread
2009 Chardonnay Monterey County
Braised California Rabbit with Roasted Chanterelles, Glazed Pearl Onions, Crisp Pancetta Quince Conserve, Pan Jus
2008 Pinot Noir Monterey County
Roasted Lamb Loin with Organic Beets, Shafts Blue Cheese and Walnut Butter, Arugula, Marinus Lamb Stock Reduction
2005 Marinus Estate Carmel Valley
Poached Lady Apple with Apple Cider Ice Cream, Apple Fritter, Apple Cider Carmel, Apple Chips
2008 Late Harvest Sauvignon Blanc GRIVA Vineyard