The Gala Dinner - (another) Vintage Evening "2002"
Tramonto Restaurant
River Rock Casino Resort
8811 River Road, Richmond
Thursday, January 26, 2012 7:00 PM
Members $130.00
Guests $150.00
What a treat this evening will be! Our Gala Dinner will feature wines from the fabulous 2002 vintage.
Everyone who attended last year's Gala was very impressed with the high quality of the cuisine served at Tramonto Restaurant at the River Rock Casino and Resort Hotel. We have decided to return to this venue for this evening.
Executive Chef Sylvain Cuerrier is really excited to present his menu. He has chosen some special items specifically paired with our fine wines, and with a nod to celebrating Australia Day.
Menu
Reception
Wolf Blass Gold Label Sparkling 2002
Dinner
First Course
Margan Semillon 2002
Vasse Felix Chardonnay Heytesbury 2002
Rabbit Terrine, Grapefruit segments, Upland Cress, Verjus vinaigrette
Vegetarian
Goat Cheese Pannacotta, Grapefruit segments, Upland Cress, Verjus vinaigrette
Second Course
Coldstream Hills Pinot Noir 2002
Parrot fish, Seared Artichokes, Lardons, Pine nuts, Basil, Demi-glace, Garlic cream
Vegetarian
Parrot Fish, Seared Artichokes, Roasted Globe Eggplant, Pine nuts, Basil, Garlic cream
Third Course
Lengs & Cooter "The Victor" Shiraz Grenache 2002
Peter Lehmann Shiraz Muscadelle 2002
Smoked Pork Belly Confit, Garganelli, Little Qualicum Bleu Claire cheese, Chanterelles
Vegetarian
Garganelli, Smoked Tomatoes, Little Qualicum Bleu Claire Cheese, Chanterelles
Fourth Course
Rockford Rifle Range Cabernet Sauvignon 2002
Penley "Phoenix" Cabernet Sauvignon 2002
Lamb Leg Roast, Parsnips puree, Juniper berry-Star Anis & Clove Port reduction, Vichy style Carrots, Gratin Savoyard
Vegetarian
Seared Atlantic Lobster, Parsnips Puree, Juniper berry-Star anis & Clove Port reduction, Vichy style Carrots, Chateau Potato
Fifth Course
Cape Jaffa Siberia Shiraz 2002
Dessert Tasting Assiette
Vanilla Pannacotta, Black fruits puree, Flowers
Middle Eastern-spiced Ivory chocolate-pistachio & fig palette
Those attendees wishing the Vegetarian dining option are requested to inform Pat Gustafson, our Events Co-ordinator, at