Dining • Culinary Shop
EVOO Cooking School

The Dinner September 2019 Menu

Wine: Capitello 2017  Marlborough Sauvignon Blanc

Timbale of vegetable Oregon shrimp fried rice (brown, white and quinoa) served with PNW pan-seared halibut in flavors of India; served with a spicy BBQ sauce

Wine: J Scott Cellars 2017 Willamette Valley Pinot Noir
Fried sturgeon with B&B sauce; garlic + olive oil riced potatoes; corn tomato green bean salsa

Wine: Lujon 2014 Syrah
Middle eastern flavored wood fired flat-iron steak, arugula pesto; balsamic greens with shaved red onion and watermelon; Rosemary olive oil poached golden beets

Finale
Coffee: Caffe Umbria Mezzanotte Decaf; or Nespresso espresso shot
Chocolate red wine cake with ganache glaze; red wine marinated poached pears; maple cream; vanilla ice custard cream; nut brittle

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