tag:blogger.com,1999:blog-82861699662846203452011-07-08T11:41:19.835-07:00Brasserie Du Vinhttp://www.blogger.com/profile/04267098034668270943noreply@blogger.comBlogger11100tag:blogger.com,1999:blog-8286169966284620345.post-77606590649163833512008-03-02T16:54:00.000-08:002010-10-26T12:00:08.253-07:00<div align="left"><span style="font-family:georgia;"><span style="color:#000000;"><em>Brasserie Du Vin presents an informal three-course wine dinner every Monday evening. $49 (plus tax and gratuity). Reservations recommended. </em></span></span><span style="font-family:georgia;"><span style="color:#000000;"><em>(The three-course without the wine pairing option.) Call 808.545.1115 for information and reservations.<br /><br /></em><strong><span style="color:#990000;">November 1 </span></strong><br />Blackened ahi on crispy wontons with radish sprouts and wasabi aioli<br /><em>Paired with Scharffenberger, Brut, Mendocino, California, NV<br /><br /></em>Seared opakaka on sweet corn and confit tomato beurre blanc<br /><em>Paired with Planeta ‘La Segreta,’ Sicily IGT, Italy, 2009<br /><br /></em>Duck confit on a cassoulet of white beans, bacon and Portuguese sausage<br /><em>Paired with Ricardo Santos, Malbec, Mendoza, Argentina, 2008<br /><br /></em><strong><span style="color:#990000;">November 8<br /></span></strong>Cream of sorrel soup and roasted fennel<br /><em>Paired with Lois, Gruner Veltliner, Austria, 2008<br /><br /></em>Manila clams steamed in white wine and gremolata<br /><em>Paired with Argiolas ‘Costamolino,’ Vermentino di Sardegna, Italy 2009<br /><br /></em>Braised pork shoulder and a guava reduction on a white bean puree<br /><em>Paired with Elio Perrone ‘Tas Mor Can,’ Barbera d’Asti, Italy, 2008<br /><br /></em><span style="color:#990000;"><strong>November 15<br /></strong></span>Baby romaine lettuce, manchego cheese, white anchovies, croutons, and a creamy anchovy sauce <em>Paired with Starborough, Sauvignon Blanc, Marlborough, New Zealand, 2009<br /><br /></em>Roasted free range chicken breast with a Dijon-Swiss mornay sauce and crispy prosciutto<br /><em>Paired with Sonoma Cutrer, Chardonnay, Russian River Ranches, California, 2008<br /><br /></em>Braised beef short ribs, roasted Hamakua mushrooms, and a red wine demi glace<br /><em>Paired with Estancia ‘Keyes Canyon Ranches,’ Paso Robles, California, 2007<br /><br /></em><strong><span style="color:#990000;">November 22<br /></span></strong>Barbecued prawns, melon salad, mango vinaigrette, and chili oil<br /><em>Paired with La Marca, Prosecco, Veneto, Italy, NV<br /><br /></em>House-made gnocchi tossed with sea urchin<br /><em>Paired with Triennes ‘Sainte Fleur Viognier,’ Provence, France, 2008<br /><br /></em>Steamed onaga with and herb salad, finished with hot olive oil and soy sauce<br /><em>Paired with Falesco ‘Vitiano Rosato,’ Umbria, Italy, 2009<br /><br /></em><strong><span style="color:#990000;">November 29<br /></span></strong>Crispy oyster salad with pomegranate vinaigrette<br /><em>Paired with Gauthier, Reisling, Santa Lucia Highlands, California, 2008<br /><br /></em>Butter poached prawns on chorizo and feta polenta cake<br /><em>Paired with Lechthaler, Pinot Grigio, Trentino, Italy, 2008<br /><br /></em>Pan seared quail stuffed with wild rice served on bok choy and topped with a cherry-fig compote <em>Paired with Michel Picard, Côtes du Rhone, France, 2007<br /></em></div></span></span><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/8286169966284620345-7760659064916383351?l=duvinwineevents.blogspot.com' alt='' /></div>Brasserie Du Vinhttp://www.blogger.com/profile/04267098034668270943noreply@blogger.com