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Passion the Restaurant Presents........
"Ragin Cajun" Wine Dinner
A Taste of Louisiana Bayou Country!
Tuesday, March 30th
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$75 per person* |
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Experience Bourbon Street without the travel!
Cajun Repast paired with exquisite French " fruit de la vigne ", how can one go wrong? Come join us for an evening of great food, fine wine and good friends................
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Amuse-Bouche |
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Chef Barner's Cheese
Dégustation
Guaranteed to "Tickle the Palate"
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Francois Montand Brut Rosa |
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Francois Montand sports a classy look yet represents a remarkable value. It is the "house sparkler" at the Blue Fin Restaurant in Time Square. Montand is the perfect sparkling wine meant to be poured and poured. A caterer’s dream!"
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7:00 PM Dinner |
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1st Course |
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Conch Fritters with Maple Crème Fraiche and Garlic Remoulade
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Sancerre Guy Saget 2008 |
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Sancerre, this color presented in a clear, bright straw yellow with greenish tinges. Presenting a fine bouquet of white flowers with delicate hints of gooseberry, grapefruit, boxwood, and a mineral very elegant touch. Fresh and lively, with juicy acidity, also on the palate can be all the fragrant aromas of the bouquet again found to be more mature later on into further notes of dried fruits. In the final, beautifully balanced and elegant with fine Minealität.
The controlled region of the AOC Sancerre is on the left bank of the Loire, opposite Pouilly Fumé, some 200 km south of Paris. The vines grow here at about 200 to 350 meters height in a clearly marked continental climate, but also the Atlantic from the influences and benefits from the proximity of the river Loire, which produces a very special microclimate. The diverse Bodenforma organizations (mainly from lime and limestone, above the city with the famous flint, further west, increasingly, with clay or gravel) mixed characterize the mineral and also very fragrant and elegant character of the wines.
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2nd Course |
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Grilled Alligator Sausage with Cajun Style Bell Peppers
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Bourgogne Pinot Noir Domaine Joseph Voillot 2007 |
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This light, elegant Burgundy has delicate aromas of red fruits, and floral aromas. Good minerality and savoury notes on the palate. Refreshing acidity and balanced tannins give this wine good structure with a decent length.
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3rd Course |
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Seafood Etouffee with Basmati Rice
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Pouilly Fuisse Frederick Trouillet 2007
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Fresh citrus and stone fruit character, sound
acidity and obvious mineral and soil tones. Classic
fresh and vibrant white Burgundy. Simply delicious.
Domaine Trouillet Frédéric is in Pouilly
in the heart of Pouilly Fuissé, approximately 10
kilometres west of Mâcon and very close to the
famous rock of Solutré. It covers 11.5 hectares
producing several appellations: Pouilly Fuissé,
Pouilly Fuissé “Les Chailloux”, Pouilly Loché“Les mûres”, Mâcon Solutré et Crémant de
Bourgogne. |
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4th Course |
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A creation of Brennan's Restaurant, French Quarter's, New Orleans. In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for Richard Foster, who served with Owen (Owen Edward Brennan, the founder of Brennan's) on the New Orleans Crime Commission. Richard Foster was a frequent customer of Brennan's and a very good friend of Owen. |
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Banfi Rosa Regale |
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Rosa Regale is a unique red sparkling wine. Aromatic with a hint of rose petals and raspberries, Rosa Regale is delightfully vivacious and festive.
While it is appreciated as one of the few wines in the world that truly marries well with chocolate, especially dark or bittersweet, its charms extend across a palette of occasions and food pairings, from savory to sweet. |
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*Does not include Tax and Gratuity |
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