Starting off light, we enjoyed two Proseccos as our “Warm Up Wines:” Bele Casel Prosecco di Valdobbiadene (Caerano S. Marco, Italy) and Zardetto Prosecco Vino Spumante (Veneto, Italy).
Our first course, a smooth-as-velvet and rich Lobster Bisque, excellently served, was accompanied by a 1996 Diebolt-Vallois fleur de Passion Brut (Cramant, France), Laurent-Perrier Brut L.P. (Reims, France) and a Raymond-Henriot Blancs de Blanc.
Ceasar salad came next - just the right size, rich with wine-friendly dressing, scented with lemon zest and delicately covered with shaved parmesan. A Nicolas Feuillate Brut Premier Cru, a Lucas Sparkling Wine from New York State, and Moet & Chandon White Star (Epernay, France) were delightful with this course.
A creatively delightful scallop came next, with an exotic root-vegetable chip (the name escapes me but not the taste), anise and a rich reduction; savory crunch to the scallop too. We enjoyed a Handley Brut and Roederer Brut (both from Anderson Valley, CA); and two champagnes: Bollinger Special Cuvee and Duval-Leroy Premier Cru Brut.
Our main courses were either the tenderest beef tenderloin with decadent Madeira sauce--“and that was good Madeira” per Gordana!--or grilled Norwegian salmon perfectly accompanied by root veggie and preserved lemon reduction. Cencibel enjoyed a Grand Cru Brut from my favorite Champagne house, Egly-Ouriet, along with two Roses: a 1996 Iron Horse Brut Rose and Tony Soter's first, from 1997.
Ultimately decadent desserts, too numerous to list, were devoured while we sipped a delightful Moet & Chandon Nectar Imperial and a coolly unique sparkling shiraz: 1996 Majella from Coonawarra.
Great service in a beautiful setting, plus wine labels to-go! Does it get any better than this?
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