America versus Europe

On September 3rd 2019, we are pairing 8 course dinner with wines from America And Europe
 With Italy’s strong wine regions, strict wine regulations and unique cultivators, trying an Italian wine should be a no brainer. Italians are, after all, the masters of the wine industry – and it shows in what they produce. The Italian Wine Regions all carry such unique terroir and stories – allowing the vines there to develop in an equally unique manner.  Feel like a glass of Italian wine now? We do too!

At The Blend Restaurant, I work with a range of varieties. My cuisine doesn’t revolve around classic food and wine pairings. Instead, I let the kitchen, the land, the sea and the seasons tell me what to prepare. I’ve found that successful pairing is about taking all the ingredients we have at our fingertips and balancing the flavors. I invite you to try the following straightforward techniques. Of course, it does involve some of my favorite wines of the world. Washington Estate for example carries some of the best Cabernets, Merlots and Rieslings that I have ever tried.  Oregon is known for rich and silky Pinot Noirs.  California carries a great variety of wines from great Red Blends to fantastic Bordeaux, to excellent Chardonnay, Pinot Grigios, Sauvignon Blanc and a great variety of Pinot Noir, Cabernets and Merlot.

6:00 P.M
$100 per person includes tax and tip

For reservations:
 The Blend Restaurant
367 Three Mile Harbor Road
East Hampton NY, 11937
 Telephone no (631)527-7753; 527-7754
Facebook: theblendatthreemileharbor

To Amuse the Palate
An assortment of Italian and American Cheeses
Local Honey, Edible flowers,
Sweet and Salty Toasted Wild Oregon Pecans
(2015 Giuliano Rosati Amarone De La Valpolicella Verona Italy)
About the wine: Dark, garnet-edged ruby; scents of wild cherry, dried rose petals, and cocoa powder; well balanced, with supple tannins. Two years of aging in French barrique have helped to craft a layered, complex Amarone with syrupy richness in the mouth, sweet smoke overtones and aromas of bacon, cola, leather and dried fruit.

Course One
Semi-smoked Jumbo Shrimp with Tomato Confit,
Tomato Oil and Round Potato With Basil
(Pairing Wine: 2015 Shannon Reserve Chardonnay Lake County, California.)
About the wine: Unabashedly buttery and oaky in aroma and flavor. This first-class, full-bodied wine has a mouth-filling, creamy texture that lingers long into the finish. It starts with buttered toast and almond aromas and opens into a rich pear-and-hazelnut palate, with its flavors unfolding in nuanced layers.

Course Two
 Chianti Braised Beef Tenderloin with freshly made wide Pasta, herbs and garlic roasted Shitake Mushrooms and aged Chianti Romano Cheese
 (Pairing wine: 2014 Campomaggio Toscana Pontedera, Italy)
About the wine: Aromas of ripe black cherry, plum, crushed mint and a whiff of baking spice carry over to the to the juicy palate along with a hint of licorice. It's savory and easygoing, with dusty tannins. Drink through.

Course Three
Crispy skin Cornish Game Hen with Cranberry and Dakota Wild Rice, caramelized Pearl Onions and Swiss Chard and
lemon-aromatic herbs butter sauce
(Pairing wine: 2016 Robert Mondavi Fume Blanc Napa Valley, California.)
About the wine: Fresh Meyer lemon and tangerine citrus aromas spring from the glass, joined by juicy grapefruit, riped peach, guava and a hint of freshly cut grass in this iconic Fumé Blanc wine. The style, created by Robert Mondavi decades ago, has been endearing American wine lovers to the virtues of the Sauvignon Blanc grape ever since.

Course four
Pork Mignon with Polenta, roasted red Bell Pepper, crispy shallots and Ripasso wine reduction
(Pairing wine: 2016 Jiuliano Rosati Valpolicella Ripasso Verona, Italy)
About the wine:  Is at once complex and riped, with rich flavors of black cherry, plum and chocolate. While its aroma suggests sweetness, the wine is in fact crisp and dry with a lovely, rich texture.

Course Five
Pan roasted Pacific North West Salmon with root Vegetable Puree, Yellow Pepper Puree and Sauvignon Blanc gastrique
(Pairing wine: 2016 Hight Valley Sauvignon Blanc Lake County, California)
About the wine: This wine has fresh snap pea and lemon aromas followed by crisp green apple flavors. It starts out tangy but is cushioned by a hint of sweetness for a soft finish.

Course Six
Grilled Garlic and Herbs marinated Veal Loin Medallions with Crispy Polenta, Asparagus, Baby Roasted Carrots and Barolo wine reduction
(Pairing wine: 2013 Val Di Giulia Barolo Piedmont, Italy)
About the wine:  The 2013 Barolo Tradizione opens to medium color intensity and a ruby-garnet color. This is a classically-styled Barolo from a classic vintage that showed a long growing season for slow and steady ripening of fruit (that Nebbiolo loves). This is a tonic and firm wine with a good amount of inner tension and energy within. The bouquet is a bit muddled at this young stage but the wine should iron itself out with a another year or two of bottle aging.

Course Seven
Double Smoked Bacon Salad with Spinach, Red onions, shaved Wisconsin Sharp Cheddar Cheese and Maple Ginger Dressing
(Pairing wine: 2015 Shannon Reserve Cabernet Sauvignon Lake County, California)
About the wine: This is an intense and full-bodied wine from our top vineyard locations. The Red Hills AVA and volcanic soils provide ripe cherry, cranberry, all spice, black pepper and medium tannins to the blend. This balances with Cabernet from the High Valley AVA; a cooler location, higher in elevation and more loam soils. This terroir adds cassis, dried herbs, and cedar notes with a structured finish. The combination of these two Cabernet Sauvignon lots showcase the breadth of terroir in Lake County and the skills of farmers and vintners. Allow time for this wine to open.

Course Eight
Alba Triple Chocolate Mousse
Dark chocolate, white chocolate and milk chocolate mouse with whipped cream, hazelnut sauce and mixed berries
(Pairing wine:  2017 Rosso Dolcino Piedmont, Italy)
About the wine: Color: bright cherry-red color. Bouquet: intense bouquet of rose petals and red berries taste: deliciously fresh, fruity taste of raspberries and wild strawberries.


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