Three Course Dinner And Wine Pairing.pptx - Three Course...

Three Course Dinner And
Wine Pairing
Anh Pham
RSTO-1301-53501

Roasted Gulf Oysters on the Half Shell
 The finest quality, hand selected Gulf
Oysters plated with sweet pepper,
provolone & spicy bourbon butter.
 The combination of the oyster meat
and juice (liquor) with the butter
mixture and the smoky flavor that’s
picked up through grilling will not
disappoint any seafood-lover.

First Course Wine Pairing

Sparkling wine is an aperitif, meant to
stimulate the appetite. It can also be
used to cleanse the palate in between
courses, with its refreshing flavors of
citrus.
 Gruet Brut (New Mexico) $15.99
Salty, buttery pie crust; tart green
apples, lemon, sourdough.

Grilled Ribeyes with Herb Butter
Simple and delightful. What puts this
course over the top is the compound
butter and which melts on top of the steak
and gives it a luscious flavor. Besides, the
tantalizing fragrance of the herbs de
Provence is unforgettable.

Main Course Wine Pairing
 Eyzaguirre Syrah (Colchagua, Chile) $9.99