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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, May 2nd, 2008 |
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Created by Chef JJ Decker
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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, May 2nd, 2008 - 7:00p.m.
"Spring Finale"
Created by Executive Chef Maggie Burns
Last "Uncorked" of the Season!
Soup - Cream of Asparagus
A rich and creamy soup prepared with blended asparagus tips, leeks and shallots, then finished with cream and served with parmesan custards.
Hidalgo La Gitana
Salad - Asian Pear
Butter lettuce with Asian pears, roasted red peppers, toasted almonds, Feta cheese and a warm lemon honey vinaigrette.
J. Lohr Estates White Riesling "Baymist"
Appetizer - Scallop stuffed Mushroom Florentine
Fresh mushroom caps stuffed with Alaskan scallops and topped with a spinach, garlic, onion and Pernod Mixture. Baked golden and draped with hollandaise.
Penfolds Hyland Chardonnay '06
Dinner - Walnut Encrusted Chicken Breast with Brie Cheese Filling
Brie Cheese stuffed chicken breast with walnut crust is pan seared and served with a wild rice pilaf and a creamy peach salsa.
Angeline Pinot Noir Russ River '06
Dessert - Designer Shortcake
Handmade shortcake with strawberries and blackberries, topped with marscapone cream.
Quady Elysium '06
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