Taverna Rossa Founders Beer Dinner Menu
Course 1 – Solid Gold Premium Lager
Garlic Pretzel Bites with House Mustard
Course 2 – Mosaic Promise Pale Ale
Blistered Cream Cheese Jalapenos wrapped in Bacon with
Course 3 – Azacca Single Hop IPA
BBQ Chicken Lollipops over Roasted Corn Succotash
Course 4 – Kentucky Breakfast Stout (KBS)
Espresso and Cocoa Shortrib over Garlic and Herb Grits
Course 5 – Dirty Bastard Scotch Ale
Granny Smith Apple Crumble with Caramel and TX Cheddar
Founders Brewing – Grand Rapids, MI
Food Pairings by Lorri Anne Sacco, Culinary Manager
5 classic Haywire courses paired with Balcones Handcrafted spririts.
$75pp Email firstname.lastname@example.org to reserve seats
Start the week out right with The Common Table Frisco Pour Mans Beer Dinner. Every Monday the Chef pairs a four course tasting dinner with four distinct beers. Four course dinner with beer for $29.95 or without beer for $19.95 can’t beat the price or quality.
Taste Maker Dinner Series 2018
Ruth’s Chris taste maker dinner series 2018.
Next up Pinot Dinner featuring Belle Glos Menu to come
April 5th 6:30 – 9:00
Reservations : 972-250-2244 ask for Dawn
Great evening with friends and awesome wines. The Prisoner lineup did not disappoint.
- Mannequin white blend – medium body, light acid , vanilla, honeysuckle almost buttery silky long finish . ABV whopping 15.5%
- Slander – excellent pinot! red fruit on the nose with low spiciness. Red cherries , medium body light acidity great palate lingering finish. Nice label with duct tape.
- Palermo Cabernet Sauvignon – Deep inky color, medium acid, dense tannins, black current, toasted oak, dark berries with touch of cocoa.
- Machete – ripe cherry dark chocolate, medium acidity, medium body. Medium tannins , medium finish . Cab/Grenache/Malbec/merlot/petite syrah blend
- Mercury Head – Awesome wine, tasted non decanted , aromas of dark chocolate, cedar, big and bold without overwhelming tannins, soft on the palate with a long finish. Mix of red and dark cherries.
- Papillon – big blend of Cab Franc/Cab/Malbec/Merlot/Petit Verdot – polished light tannins on the medium finish. Blackberry and plum hints of mocha and dark chocolate
- Abstract – mostly Grenache – light red in color red berries on palate soft tannins on the finish.
All wines available at Buon Vino www.bvtexas.com
Wednesday wine tasting at 3 Forks occurs every other Wednesday from 5pm-7pm. Cost is $30 per person It starts at 5pm-7pm, enjoy at least 6 different wines from a featured region and enjoy savory hors d’oeuvres. This months featured region is Italy Sister restaurant Silver Fox also participates in wine Wednesdays every other Wednesday. Vote on your favorite to be featured for the month Be aware that reservations are required and it fills up quickly.
RSVP 972-267-1776 $30/PP
- Taste of Italy
- 2012 Carparzo Brunello Piedmont, Italy
- Light fruit forward cherries, red rasberrries, medium tannins long finish
- 2013 Rocce Costamagna Barolo Peidmont Italy
- 2011 Fantini Montepulciano Abruzzo Italy
- Cedar, tobacco, needs decanting black fruits blueberry blackberry
- 2012 Le Ragose Cabernet Sauvignon Veneto, Italy
- 2014 Santadi Noras Cannonau Sardinia Italy
- 2013 Tenuta Rapitala ‘Hugonis’ Sicily Italy
- cassis, macerated plumb, toasted spice silky long finish
Wednesday March 14, Haywire
Join the Balcones Spirits team for a whiskey tasting.
I can honestly say I have not been to The Oceanaire Seafood room for a couple of years. I have always considered it to be at the top of the list when I want fresh seafood and don’t have to venture south of 635. Oceanaire and Stag’s Leap Wine Cellars collaborated on a spectacular wine dinner on Thursday.
Hors d’oeuvre’s were passed with the Sauvignon Blanc and the dinner began with the first course, the John Dory fillet paired with the Hands of Time Chardonnay. The story behind the Hands of Time is that it encompasses all the people who have been involved at Stag’s Leap and had a hand in crafting the wines over the years. Many of these are names have subsequently gone on to own their own labels, wineries and become head wine makers. It is a 100% stainless steel aged and with a crisp un oaked
John Dory fillet
The second course was a delicious Canadian lobster tail paired with Karia Chardonnay. This wine sees ample oak but no mallolactic fermentation, full bodied with green apples on the opening. Paired nicely with the lobster.
Had been anxiously awaiting this course since the posting of the menu and it did not disappoint. Black truffle dusted Ahi tuna paired with the Artemis Cabernet Sauvignon. Tuna was perfect with a hint of truffle, tender and perfectly seared. The wine was medium body velvety tannins with black currents, blackberry on the palate. Silky finish with mostly black and some red fruits
. Black truffle dusted Ahi Tuna
Fours course was the NY strip steak sliced into delicate rectangles. Oceanaire has expanded their steak options by partnering with their sister restaurant Mortons. The steak was perfectly cooked and tender. Paired well with the SLV but anything would with this spectacular wine. Bold nose, great body with velvety tannins. Great mouth feel with concentrated but not overwhelming tannins. Had been double decanted and rebottled several hours in advance.
Overall a great experience at a reasonable price with excellent food and wine pairings. Make sure you are on the email list for future events.