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Red, White & Bleu Wine Dinner at Argia's Restaurant
July 7, 2009 (Tue)
from 7:30 PM - 11:00 PM
Falls Church, VA
Cost: $90 Tax & Gratuity Included
Event ID #255341
Argia's and Red, White & Bleu are
pleased to announce a Red, White & Bleu wine dinner on Tuesday,
July 7th at 7:30 PM in the dining room, featuring the fabulous
creations of Chef Aimee Suyehiro. Whether your celebrating Independence
Day, Bastille Day or just need an excuse to indulge, James Roth has
paired these delicious delicacies with some excellent grape juice for
your enjoyment.
Passed Hors d'oeuvres
Bellenda Prosecco San Fermo Brut 2008 Veneto, Italy
First Course:
Jumbo lump crab cannoli with caramelized shallot-Dijon sauce
Craggy Range Te Muna Road Single Vineyard Sauvignon Blanc 2008 Martinborough, New Zealand
Second Course:
Endive & fennel salad with white mushrooms, chives, bibb lettuce & pear vinaigrette
Dom. Albert Mann Riesling Cuvée Albert 2007 Alsace, France
Third Course:
Pan roasted sea scallops with brown butter cauliflower, dried cherries and capers
Anton Bauer Gmörk Grüner Veltliner Trocken 2008 Wagram, Austria
Fourth Course:
Risotto with sweet peas, chanterelle mushrooms, chive blossoms & asparagus
Dom. Michel Magnien Bourgogne Pinot Noir 2006 Burgundy, France
Fifth Course:
Pork medallions with a medley of baby carrots, baby zucchini, cippoline onions, black mission figs & currant-Port wine sauce
Bear & Lion Old Vin Zinfandel 2006 Napa Valley, CA
Dessert:
Artisanal cheeses with seasonal fruit and truffle-honey drizzle
Barboursville Vineyards Philéo NV Barboursville, V
Event Details
Wine OR Wine & Food
Passed Hors d'oeuvres
Bellenda Prosecco San Fermo Brut 2008 Veneto, Italy
First Course:
Jumbo lump crab cannoli with caramelized shallot-Dijon sauce
Craggy Range Te Muna Road Single Vineyard Sauvignon Blanc 2008 Martinborough, New Zealand
Second Course:
Endive & fennel salad with white mushrooms, chives, bibb lettuce & pear vinaigrette
Dom. Albert Mann Riesling Cuvée Albert 2007 Alsace, France
Third Course:
Pan roasted sea scallops with brown butter cauliflower, dried cherries and capers
Anton Bauer Gmörk Grüner Veltliner Trocken 2008 Wagram, Austria
Fourth Course:
Risotto with sweet peas, chanterelle mushrooms, chive blossoms & asparagus
Dom. Michel Magnien Bourgogne Pinot Noir 2006 Burgundy, France
Fifth Course:
Pork medallions with a medley of baby carrots, baby zucchini, cippoline onions, black mission figs & currant-Port wine sauce
Bear & Lion Old Vin Zinfandel 2006 Napa Valley, CA
Dessert:
Artisanal cheeses with seasonal fruit and truffle-honey drizzle
Barboursville Vineyards Philéo NV Barboursville, V
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