Thursday January 24, 2013 at 7 p.m.

Joseph Heitz wines are some of the best known wines produced in Napa Valley. Joseph Heitz was one of the early pioneers in Napa. His top notch Martha’s Vineyard Cabernet was one of the wines that caught the French wine establishment by surprise and radically changed the world’s perception about American wines in the late 70′s and early 80′s. 4-courses and 4 wines… a must-attend event! Join us and learn how Heitz took on the traditional wine world with representative Phil Risizolo President of Dream Importers, the exclusive distributor of Heitz Vineyards.

$75 per person ~ 4 Courses & 4 Wines
Make your reservations now!

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PRIX FIXE MENU

 

FIRST COURSE

Tartare de Noix St-Jacques
~ Sea Scallop and Ginger Caviar with Lemon-Lime Marinade ~

Heitz ~ Sauvignon Blanc Napa Valley 2010
“Lemon, lime, peach and nectarine flavors are tangy, with plenty of juicy acidity
to accent the fresh flavors and enough intensity to carry them through on the finish.” —WS ’88

 

SECOND COURSE

Salade Maison, Noix & Fromages
~ Mixed Greens with 12-Year Old Balsamic Vinaigrette,
Served with Vermont’s Ascutney Mountain Organic Raw Cow’s Milk Cheese
And French Gruyère ~

Heitz ~ Zinfandel Napa Valley 2008

 

THIRD COURSE

Médaillons de Chevreuil
~ Venison Medallions with Black Cherry Demi-Glace Sauce,
Sage Infused Parsnip Purée & Seasonal Vegetables ~

Heitz ~ Cabernet Sauvignon Napa Valley Bella Oaks Vineyard 2007
“An impressive red that combines richness with grace and finesse. This is smooth-textured, with complex currant & black cherry flavors that show hints of mocha and cedary oak, ending with a dash of mint and black olive.” —WS ’91

 

FOURTH COURSE

Fondant au Chocolat Noir & Crème Anglaise aux Épices
~ Chocolate Fondant Cake with Spicy Vanilla Crème Anglaise ~

Heitz Cellars ~ Ink Grade Port NV
“An impressive red that combines richness with grace and finesse. This is smooth-textured, with complex currant & black cherry flavors that show hints of mocha and cedary oak, ending with a dash of mint and black olive.” —WS ’91