New Year's Eve Menu 2010

Napa & Co.
New Year’s Eve 2010

4 COURSE FOOD & WINE PRIX FIX $85 OR $125 WITH WINE

First Course
Roasted snapper, braised heirloom carrots, cara cara oranges and walnuts
Paired with Laetitia, Brut, Sparkling, California NV

Second Course
Garganeli pasta with Black winter Truffles and parmesan
Paired with Domaine Coteau, Pinot Noir, Eola-Amity Hills, Oregon 2007

Third Course
Wagyu steak, porcini crema, salt baked sunchokes, red wine syrup
Paired with Rivola, Tempranillo, Sardon De Duero, Spain 2006

Fourth Course
House Made Bombolini doughnuts with vanilla
Paired with Lananuova, Vin Santo, Tuscany, Italy

Executive Chef: Arik Bensimon

For reservations call 203-353-3319

Gifts...Napa Style!

Not sure what to get that special someone in your life?Well here's a few ideas and we will be open until noon on Christmas Eve for last minute shoppers!

Purchase a set of 6 wine glasses logo'd with Napa & Co. 23 oz. German crystal Stolzle. 6 for $42
Treat your foodie to a Chef's 7 course tasting menu for $150 or $200 with wine, customized to your palate.

One of our popular gifts last year...a series of 6 wine classes of your choosing for $150
Or purchase a gift certificate in any denomination by calling 203-353-9133.

There's no better way to say Happy Holidays!

Chestnut & Foie Gras Stuffing from Chef Arik Bensimon

Recipe:
Chestnut corn bread stuffing with foie gras & sage
Serves 4-6

1 cup Duck fat
6 shallots diced
8 cups corn bread large diced, toasted in a 350 degree oven until golden
8 cups chestnuts (peeled and frozen)
6 oz foie gras cut in to medium sized cubes
1 tablespoon sage chopped
½ cup heavy cream
poultry stock

Chestnuts
-Defrost the chestnuts, cover with melted duck fat and cook in a 300 degree oven for about 40 minutes until tender
- Take a small sauté pan, start on a high flame, and once hot quickly sauté the foie gras for about 15 seconds and reserve in the refrigerator.
- Sweat the shallots in a touch of duck fat until translucent, add the toasted corn bread, and toss around, add the chestnuts and mix gently being careful not to break them apart. Moisten with heavy cream or poultry stock. Add the chopped sage, and cool down in the refrigerator.
-Once cooled, mix in the foie gras.
This suffing can either be stuffed into your Turkey or baked in an oven proof dish for about 45 miniutes at 350 degrees.


The richness of the Foie Gras pairs beautifully with a rich, fruit forward, Zinfandel like, Frog’s Leap from Napa Valley, California

Pre-Thanksgiving Wine Class this Monday at 7pm

Pre-Thanksgiving Wine Class this Monday at 7pm
Are you unsure what to enjoy with your Thanksgiving feast? There's so many flavors on the table, such as, cranberry sauce, honey ham, turkey, gravy, stuffing and sweet potatoes. Do you go fruity and light? Do you go big and tannic? Do you go floral and rich? Well, come this Monday to our Pre-Thanksgiving Wine Class and taste through a sampling feast and 7 wines to find your true match! Cheers!
RSVO 203-353-3319

Got I-PAD?

Yes, the first on the block! Look for us to release our wine program on interactive IPADS Monday, October 18th. Search the world of wine and get trivia, food tips, winery info or just simply swipe and drag. Come check it out. The best thing about the change? No more paper! No more ink cartridges! No more trees!

Cheers!

October Wine Events

OCTOBER EVENTS:

A LOOK AT CAKEBREAD:
Monday,October 4th 7:00 pm $40pp
Taste through these allocated wines and find out for yourself what the hype is about! We'll try the Sauvignon Blanc, Chardonnay, Pinot Noir, Cabernet and Zinfandel.

CATENA ZAPATA WINE DINNER
4 COURSE DINNER $70pp
Monday, October 11th 7:00 pm
Wines with ALTITUDE! Taste how the high elevation climate plays such a crucial role in creating these well balanced wines.

THIRSTY FOR TEMPRANILLO $30pp
Monday, October 18th 7:00 pm
California, Portugal and Spain...explore the rustic-food friendly varietal that put Spain on the map.

RSVP 203-353-3319

Cakebread Tasting this Monday!

Explore the world of Cakebread and decide for yourselves if it deserves the highly allocated reputation it's had for over 30 years. We'll be tasting the Chardonnay, Sauvignon Blanc, Pinot Noir, Zinfadel and Cabernet Sauvignon. $70 pp 7:00 pm start time. Light wine snacks. RSVP 203-353-3319