Sunday, August 24, 2008

Menu for Tallent's Wine and Swine Dinner

You knew it was coming. Restaurant Tallent and Bloomington's Big Red Liquors are pairing up for a celebration of "Oregon Wines and Indiana Swine." (Pork from Jim and Rebekah at Fieldler Family Farms and Dave and Diane at Fischer Farms.) Mmmmm. Guanciale. Roast Suckling Pig. Glazed Pork Belly. Sounds like hog heaven.

Hors d’ Oeuvres
Paired with A to Z Sangiovese Rosé 2007

Bacon Stuffed Scallop, House Cured Country Ham Succotash, Heirloom Tomato Sauce Vierge
Paired with Bergstrom Cumberland Reserve Pinot Noir 2006

“B.L.T”: Braised and Glazed Pork Belly, Fried Green Tomato, Smoked Paprika Aioli, Watercress
Paired with The Four Graces Pinot Noir 2006

Guanciale and Rabbit Agnolotti, Summer Squash, Slow Cooked Sugo
Paired with Sineann 4 Heathens Pinot Noir 2006

Roast Suckling Pig, Oregon Black Truffle and New Potato Gratin, Pepper Bacon Braised Romano Beans, Natural Jus
Paired with Archery Summit Premier Cuvee Pinot Noir 2006

Chocolate and Bacon Caramel Tart, House-made Turtle Ice Cream with Bacon Caramel, Candied Bacon
Paired with Sineann The Old Ball and Chain Dessert Syrah 2006

Hors d’ Oeuvres begin at 6pm.
Wednesday, September 3
$78 per person excluding tax and gratuity
Call Tallent for reservations

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