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UnCorked
Uncorked Dinner w/Room with a View
Local’s Nite
Local's Photos
Prime Rib Night
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Uncorked
| Next Uncorked will be Friday, Oct.3, 2008 |
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Created by Executive Chef Maggie Burns
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To order your tickets online
by secure server, click HERE
See the next menu below.
 From
October through May on the first Friday of every month, Land's
End Resort presents "Uncorked," an elegant, multi-course
meal with paired wines. This very popular culinary event is celebrating
it's eighth full season with a different themed menu every month.
Between the Chart Room Restaurant's incredibly talented Executive
Chef, Maggie Burns, and the rest of her staff, this year we will span
the culinary globe in search of new and exciting delicacies. Each
month, one of the Chart Room’s line chefs gets a chance to strut
their stuff under Chef Burns' supervision.
Last year, we experienced the varied
cuisines of the Pacific Rim, Sonoma County, Mexico and Japan. With
local and statewide recognition of these fabulous dinners, the event
is often sold out early, so get your tickets today!
 Let's
not forget the wines! Once our menu is finalized, we consult
with wine specialist, Gene Dimond of Specialty Imports to pair wines
to our diverse menu. Each wine is presented with the history of the
vineyard and other anecdotes that you'll find interesting and entertaining.
All wines can be ordered after the event.
"Uncorked" has become a wonderful
social event. In your evening with us, you will have tried new foods
and wines, met new friends, and had a great date with your partner.
The only thing left is to find out what we are doing next month!
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Friday, October 3, 2008 - 7:00p.m.
"Fall Fare"
Created by Executive Chef Maggie Burns
Fresh Cauliflower
Soup with Scallops and Caviar
Fresh cauliflower soup with cream and seared Alaskan scallops. Garnished
with grapeseed infused lemon oil and American Caviar.
Hedges CMS White
Smoked Salmon
Carpaccio
Smoked Salmon Lox Carpaccio with Brie cheese, capers and red onions
on toast points, drizzled with a lemon vinaigrette.
J. Lohr Estates White Riesling "Baymist"
Almond Beet Salad
Tender beets nestled in a pool of Marcona alond better and crowned
with a Gorgonzola bomboloni, (a savory Italian-style doughnut).
Penfolds Hyland Chardonnay '06
Seared Pork Tenderloin
Seared pork tenderloin filled with a walnut romesco (a mixture of
fresh bread cubes, peppers, ancho chilies, walnuts, raisins and dried
apricots). Served with a carmelized date and shallot sauce with Asiago
new potatoes.
Seghesio Zinfandel
Peach and Cornmeal Upside Down Cake
Served with a caramel whipped cream.
Kiona Late Harvest Riesling
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