A Culinary Exploration Series at Historic Kent Manor Inn and Restaurant
Part One: What to Drink with What You Eat
July 16, 2010
Understanding The Flavors of American Reds
Dinner Menu
Each course paired with two wines for tasting
First Course
Smoked Muscovy Duck Breast
Bing Cherry Mission Fig Compote & Micro Peppercress
Second Course
Roasted Pear Salad
Point Reyes Blue Cheese & Hydro Baby Spinach
Toasted Walnut Vinaigrette
Main Course
Pan Roasted Angus Tenderloin
Wild Forest Mushroom Strudel and Celery Root Shallot Puree
Merlot Reduction
Finale
Warm Venezuelan Chocolate Cake
Black Currant Raspberry Confit & Crystallized Rose Candy
To register: amy@kentmanor.com Or call 410.643.7716
