Here's some pics of the French Regional Lunch on 10/26. Sorry, I lost our menus, so I'm just going on memory on the dishes. They also continued to refill all of the wine during dinner, so I know my memory may be a bit fuzzy on the details!
The table setting.
I don't know why I didn't get a pic of the wines. As soon as we were seated they poured the Cremant d'Alsace Rose. I love this sparkling fruity but very dry wine! I hope I can find it around here.
The cute menu I lost.
Evan Goldstein, the speaker from Pierre Sparr Wines. He was very informative, but also really funny & entertaining.
Amuse Bouche- Duck Liver Pate & Herbed Goat Cheese
DH & I enjoying ourselves.
Smoked Salmon tart & Salmon tartare with mache (I think), I do remember it was good! It was served with a dry Reisling Reserve.
Scallops topped with grouper, Root vegetable medley, Alsatian style cabbage en pappillote in a Gewurtztraminer butter Sauce. All yummy. The wine that accompanied this was a Reserve Gewurtztraminer. More dry than sweet.
Pear Tart with Creme Fraiche
This was paired with a late Harvest Gewurtz that was very sweet, a really good dessert wine.
We really enjoyed this event. The servers were excellent, it was a well paced & leisurely french lunch. Nora Carey was seated right across from us, wish I had realized who she was at the time.