Pittsburgh Wine-Grigich Hills Wine Dinner

GRGICH HILLS WINE DINNER

AND

CONTEMPORARY ART SAMPLING

featuring

VIOLET GRGICH

Hosted by

The Carnegie Museum of Art

and Parkhurst Dining Services

Wednesday, September 10th, 2008,

in the Carnegie Café

Cocktail reception and Gallery tour

from 6:00p.m. to 7:30p.m.

Dinner starting at 7:30p.m.

Price for the evening

$145.00 per person

For reservations, please call 412.622.3317

by September 5th, 2008.

Limited Seating available

If you would like a signed bottle by the

Vineyard Owner, reserve yours now!!!

Sept 10th Wine dinner

Hord’s :

Cold: Charred Ahi tuna, spiced lotus root chip, apple-fennel slaw, sirachi-tangerine aioli

Port wine glazed Foie gras and ruby grape lollipops

Hot: Pancetta, truffle, and chive potato croquettes, meyer – lemon crème fraiche

Open -facedRoasted shallot and Roquefort crusted kobe burger on toasted challah bread, brown sugar- cayenne bacon and Belgium endive

Deep fried smoked shrimp and roasted corn fritter with brie cheese

Grgich Hills Fume Blanc 2006

Grgich Hills Merlot 2004

1ST COURSE

Chilled lobster vichyssoise, cilantro crème fraiche, Tempura, Fried zucchini blossom with roasted corn, cauliflower, and Tartuffi cheese

Grgich Hills 30th Anniversary Chardonnay 2004

2ND COURSE

Smoked breast of duck, smoked onion and foie gras grits, pomegranate beignets, Chickory and yellow frissee, blood orange reduction

Grgich Hills Red Zinfandel 2004

3RD COURSE

Trio of rosemary roasted rack of lamb, potato crusted fillet of snapper, and braised short rib of beef, butternut squash risotto, wild mushroom confit, brussel sprouts with carmelized sweet onions, and smoked bacon , Roasted garlic demi-glace, lemon – ginger butter sauce, and cranberry- orange chutney

Duo of Cabernets:

Grgich Hills 2003

Grigich Hills “Yountville” 2002

4TH COURSE

Endive , micro chervil, and ruby red grapefruit salad

Smoked almonds, and warm goat cheese dressing

5TH COUSE

Dessert: Plum Frangipane Tart

Grgich Hills Violetta