GAJA Wine Dinner
Thursday, February 24th, 2011 6:30 pm
Guest Speaker: Ed Hernandez, National Director for Terlato
$150 PER PERSON PLUS TAX AND GRATUITY 203-353-3319
FIRST COURSE
ROASTED LOCAL BEETS, Gore-Dawn-zola, arugula, black walnuts, pomegranate
Paired with GAJA, Rossi-Bass, Chard- Sauvignon Blanc, Langhe 2007
92 pts Wine Spectator, 2200 cased made RETAIL $85.00
SECOND COURSE
GRASS FED STEAK TARTARE, Grecque vegetables, black truffle toast
Paired with GAJA, Sito Moresco, Nebbiolo-Merlot-Cab, Langhe 2008
90 pts Wine Spectator, 6000 cases made RETAIL $61.00
THIRD COURSE
FONDUTA RAVIOLI, Black truffle, sage, pancetta
Paired with GAJA, “Conteisa” Nebbiolo-Barbera, Langhe 2004
92 pts Wine Spectator, 1000 cases made RETAIL $250.00
FOURTH COURSE
GRASS FED FILET MIGNON, Roasted nantes carrots with rosemary, la ratte potato puree
Paired with GAJA, “Darmagi”, Cab-Merlot-Cab Franc, Langhe 2004
91 pts Wine Spectator, 650 cased made RETAIL $270.00
FIFTH COURSE
ARTISAN CHEESE COURSE Baguette, house jams
Paired with GAJA, Barbaresco, Nebbiolo, Piemonte 2005
92 pts Wine Spectator, 4000 cased made RETAIL $240
Executive Chef: Arik Bensimon
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