Tour of Hungary Wine Paring Menu
FIRST COURSE
LOBSTER-AVOCADO SALADE
Maine Lobster Meat, Citrus Vinaigrette, Fresh Chives, Tarragon Aioli
PAIRED WITH
Gizella Cuvee Tokaj, Hungary
SECOND COURSE
CHILLED OCTOPUS CARPACCIO
Braised then Chilled Mediterranean Octopus, Saffron Emulsion, Sauce Verte, Caramelized Shallots, Micro Greens
PAIRED WITH
St. Andrea "Boldogsagos" Egri Csillag Grand Superior, Egerszalok, Hungary
THIRD COURSE
PLUM GLAZED DUCK
Seared then Glazed Magrette Duck, Plum Puree, Carrot Rissoto, Red Wine and Rosemary Braised Plum
PAIRED WITH
St. Andrea "Merengo" Egri Bikaver Superior, Egerszalok, Hungary
FOURTH COURSE
LAMB CHOPS
Australian Lamb Chops, Olive Tapenade, Potato Espuma, Espellette, Sautéed Yellow Yellow Squash and Pea, Pea Tendrils
PAIRED WITH
Günzer "Jammertal" Single Vineyard Merlot, Villány, Hungary
FIFTH COURSE
CRÈME BRÛLÉE RASPBERRY MOUSSE
Raspberry Sphere Filled with Crème Brûlée Ganache and Raspberry Puree, Coated with White Chocolate Shell, Dark Chocolate Gelato
PAIRED WITH
Gizella Szamorodni Tokaj, Hungary