Tuesday, November 27, 2007

Stag's Leap Dinner at Restaurant Tallent

Been looking for an excuse to visit Restaurant Tallent? Looking for an opportunity to try one of the best restaurants in the state? Here's your chance requiring just a quick trip to Bloomington. Chefs Dave and Krissie Tallent will host a Stag's Leap wine dinner with Big Red Liquors on Wednesday, Dec. 5. Snacks start at 6:30 p.m. This one looks to be fantastic. Call the restaurant for reservations. 812-330-9801. $80 per person (not including tax and tip). Here's the menu!

Hors d’ Oeuvres
Stags’ Leap Winery Amparo RosĂ©, Napa, 2006

Lemon, Black Pepper, and Peekytoe Crab Risotto
Stags’ Leap Winery Viognier, Napa, 2006

Pancetta Wrapped Rabbit Loin with Truffled Rabbit Cannelloni and Wild Mushroom Ragout
Stags’ Leap Winery Merlot, Napa, 2004

Pan Roasted Pacific Coast Sturgeon with Braised Pork Belly and Black Currant Sauce
Stags’ Leap “The Leap” Cabernet, Napa, 2002

Spice Crusted Elk Loin with Braised Elk and Fingerling Potato Hash, Brussel Sprouts and Chestnuts, and Foie Gras Bordelaise
Stags’ Leap Petite Syrah, Napa, 2004

Tarte Tropézienne with Citrus and Vanilla
Beringer “Nightingale”, Napa, 2003

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