Vino Nadoz Oregon Wine Dinner
May 7th 6:30pm featuring Jill Aboussie from Trademark Wines
$45 Per Person
Reservations: Call 314-726-0400 or email info@vinonadoz.com
First course:
Smoked salmon salad with a maple vinaigrette
Iris Pinot Gris 2011
Second course:
Clams, morel mushrooms, coffee butter
Noble Estate Pinot Noir 2009
Third course:
Pork tenderloin, spring onions, fava beans, apples, pinot reduction
Iris Pinot Noir 2008
Fourth course:
Buttermilk panna cotta, rhubarb, strawberries, greek yogurt foam
Noble Estate Muscat 2011
Vino Nadoz Monthly Wine Dinner featuring wines from France with Dana Atwell and Vinoteca STL
Tuesday April 2: 6:30pm
$45 per person
Reservations: 314-726-0400
1st course- Celeriac Soup with Caviar
paired with Baron de Breban Brut Rose NV (Provence)
2nd Course- Seared Scallops with Butter poached Baby Carrots and peas with Beurre Monte
paired with Chateau Soucherie Anjou Blanc (Loire)
3rd course- Steak Frites with Truffle Butter
paired with Chateau La Rame (Bordeaux)
4th Course- Blueberry and Meyer Lemon Clafouti
paired with Domaine de Fenouillet Muscat de Beaumes de Venise (Southern Rhone)
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SPECIAL EVENTS
March 5th: Italian Wine Dinner featuring wines from the Piedmont region of Italy and A.Bommarito Wines paired with a 4 Course menu prepared by Chef Chris DiMercurio.
$50 Per Person
6:00pm
Reservations: 314-726-0400
Menu
Reception course- Marinated Olives, Bruschetta and Burrata
Wine pairing- Massone Gavi "Massera" 2011
First course- White Bean Agnolotti with Rapini, Preserved Lemons, Brodo and Hazelnuts
Wine pairing- Sottimano Langhe Nebbiolo DOC 2010
Second course- Porchetta di testa, Truffled Wild Mushroom Risotto, Parmigiano Reggiano and Wilted Mustard Greens
Wine pairing- Vajra Barbera d'Alba 2010
Third course- Zeppole with Poached Peach Mascarpone
Wine pairing- Moscato d'Asti Cascinetta 2012
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Valentine's Day Prix-Fixe Menu
3 Courses for $45 per person
3 Courses + a Selected Glass of Wine Paired with each course for $55 per person
Tax + Gratuity not included
Choice of one from each of the following
Let’s Begin
SEASONAL SALAD
Field Greens, Apples, Parsnip Chips, Radish,
Cherry Tomatoes & Tart Cherry Vinaigrette
OR
BUTTER POACHED LOBSTER
Fresh Lime & Sea Bean
3 oz Glass Marques de Gelida Sparkling
The Middle
FILLET OF BEEF TENDERLOIN
Dark Chocolate & Pork Redux, Brown Butter “Soil”
with Roasted Field Mushrooms & Pearl Onions
OR
SEA SCALLOPS
Butternut Squash Puree, Charred Cherry Tomatoes, with Ancho Chili & Lime Roasted Corn.
3 oz Glass Darcie Kent Cabernet Sauvignon
The Finish
DARK CHOCOLATE PATE
Strawberry Sorbet & Framboise Tuile
OR
CARAMEL APPLE BOMBE
Carmel Custard Dome, Sour Cream Cake,
Poached Apple Carmel Filling
3 oz Glass Vintage Port
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