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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, Dec. 5, 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, Dec. 5, 2008 - 7:00p.m.
Holiday Fare
Created by Executive Chef Maggie Burns
Butternut Squash
Soup w/Blue Cheese Timbale
A savory pureed soup poured over a blue cheese timbale; a savory custard
with flavored herbes de Provence and snipped chives.
Conquista Torrontes 2007
Herb Marinated
Lamb Chop on Greens
Lightly grilled and served on a bed of fresh mixed lettuces with a
warm blackberry Pinot Noir dressing.
Whitehaven Pinot Noir 2007
Seared Alaskan
Scallops
Served on a bed of arugula with a roasted garlc sabayon; a delicate
savory sauce made with dry vermouth, lemon juice, pureed roasted garlic
and tarragon.
Chateau St. Jean Fume Blanc 2007
Filet Mignon with Balsamic Glaze
Served medium rare and garnished with a jumbo shrimp. Accompanied
by smokey AuGratin potatoes.
Beringer Napa Valley Cabernet 2004
Espresso-Flavored Milk Chocolate Panna Cotta
Served with a fresh whipped cream and grated chocolate.
Beviamo Moscato Di Asti
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