Chef Daniel Powerful Nourishment Menus
Connecticut-Grown with Wines of France
Hors d'oeuvres
Connecticut Oysters & Littlenecks ~ Green-Tea-Smoked Ahi Sushi ~ Cato Corner Cheeses, Colchester CT
With Rene Muré, Cremant d’Alsace ~ The Cremant is made from a blend of Pinot Blanc, Riesling and Pinot Gris grapes and offers up a fruity, slightly toasty nose with fresh apple and spicy pear flavors
Stonington Scallops
Ginger-Dusted and Butter-Seared with Serrano-Lime Hollandaise
With Grange des Rouquette, Marsanne – Viognier, a
blend of Marsanne and Viognier with intense aromas and flavors of citrus
and fruit finishing with a crisp mouth-feel.
~
Beggar’s Purse
Filled with native corn and chevre in rich chicken stock with hint
of tarragon
With Domaine Manciat-Poncet, Pouilly-Fuisse
“Les Crays” – This wine is vibrant, with a full, ripe palate of orchard
fruits and vanilla toast with a long crisp and balanced finish.
~
Braised Shoulder of Lamb
Flavors of cardamom, Szechwan pepper, ginseng and cocoa nibs
With André Brunel Chateauneuf-du-Pape, Les
Cailloux – This wine has become the standard to which others are compared
with its high-toned surmaturite (very-ripe) nose of sweet cherry-raspberry
jam; hints of stewed fruits and sweet herbs. This wine is deep and chewy
with plenty of ripe tannins and layers of seductive fruit. The finish
is extremely long and concentrated.
~
Rose Essence Crème Brûleé
With coconut brownie accompaniment and purée of parsnip
Paired with Château Puy – Servain, Haut-Montravel – Vin Doux, this wine, like the finer, Sauternes displays lots of upfront dried apricot fruit and raisin character mixed with bright orange peel and spice.