America versus Europe

On December 12th,  2019, we are pairing 6 course dinner with wines from America And Europe
 With French’s strong wine regions, strict wine regulations and unique cultivators, trying an French wine should be a no brainer. Frenchs are, after all, the masters of the wine industry – and it shows in what they produce. The French 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 French 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.

Wine Dinner Menu
Course One
Goat Cheese And Fresh Herbs Souffle
With Local Honey, Aged Balsamic and Camembert Cheese Sauce
(Paring Wine: Pannier Champagne France)
About the wine: A classic champagne ideal for an aperitif. Its yeasty nose, a well-balanced and elegant attack make it very easy to drink, the long finish shows how serious the wine is. Champagne Pannier is the house champagne of discerning establishments the world over.  
 Course Two
Lightly Seared Pepper Crusted Montauk Tuna
Avocado, Cucumber, Toasted Sesame Seeds, Wasabi Sauce
(Pairing Wine: 2015 High Valley Cabernet Sauvignon Lake County Ca.)
About the wine:  Fans of rich, full-bodied California Cabernet will flip over this outstanding value from the high elevation vineyards of the High Valley AVA. The big brother to the Cross Springs, this balanced and elegant Cabernet is a real find. While the Cross Spring is sourced from vineyards at
1,400 feet above sea level, the High Valley AVA rises between 1,600 and 3,000 feet. With one of the coolest appellations in California, these Lake County vineyards produce some of the most intensely flavored wines in the region. “This full-bodied Cabernet offers smooth-textured black cherry, ripe raspberry, plum and currant flavors that are pure and focused, both intense and detailed. The finish is long, framed by spicy, cedar, toasty oak.”
Course Three
(Duck Duet) Slow Cooked Duck Leg Confit And Grilled Duck Breast
Poached Plums, Cherries, Caramelized Sweet Potatoes And Cinnamon-Hackberry Sauce
(Pairing Wine: 2010 Beaune 1ER Cru “Champimonts” Bourgogne France.)
About the wine:  Cultivated organically, this comes from a stony, low-yielding, family-owned sector of this First Growth, high up on the hillside. In color, medium red purple, on the nose it is intense and clean, recalling black fruits. Palate shows good structure, rich fruit concentration, a plump, luscious middle-palate and fresh length. A sweetness of strawberries imbues the aftertaste.
Course Four
Grilled Filet Of Beef With Herb And Garlic Crust
 Roasted Potato Logs, Asparagus Tips, Baby Carrots And Merlot Reduction Sauce
(Paring Wine: 2010 St. Clement Napa Valley Ca.)
About the wine: A Napa Valley landmark since 1878, St. Clement Vineyards produces small lots of luxury wines from exceptional Napa Valley vineyards. Handcrafted from grapes grown in the Napa Valley's most revered appellations, St. Clement wines reflect a deep respect for the land, and an understanding of the valley's unique geology, soil and climate. This Merlot opens with aromas of fresh cranberry, black pepper and rosehips. The palate reveals bright flavors of strawberry and pomegranate with underlying clove and other subtle brown spices. Fresh and fruity, this is an incredibly approachable wine.
Course Five
Butter Poached Baby Lobster Tail
Baked Spinach Timbale, Polenta Cake And Beurre Rogue Sauce
(Pairing Wine: 2014 Chateau Noaillac Bordeaux France.)
About the wine: The 2014 Noaillac has a well-defined cedar and mint-infused bouquet that opens with quite lively and energetic black fruit. The palate is medium bodied with fine and supple tannin, very well-judged acidity, natural and refined with a very pure finish that does not shortchange one in terms of fruit.
Course Six
Prosciutto Wrapped Baby Greens
Toasted Pine Nuts, Truffle Romano Cheese, Olive Oil And Pepper
(Pairing Wine: 2016 Technique Chardonnay Sonoma Coast Ca.)
About the wine: 2016 Technique Chardonnay Sonoma Coast Nice Aroma of baked stone fruits add a little creaminess.  Notes of ripe peach, pear, vanilla and well-integrated French Oak and a hint of hazelnut.  This chardonnay comes from one of the best producers in the Sonoma Coast. 
Chocolate Crapes
With Caramelized Bananas, Pineapples, Berries And Cream Chantilly
(Pairing Wine : Monbazillac France)
About the wine: Monbazillac is an Appellation d'Origine Contrôlée for sweet white wine produced in the village of Monbazillac on the left bank of the Dordogne River just across from the town of Bergerac in South West France.

The Blend Upcoming Events

Thursday, October 31st, 2019
Halloween Party
From 6:00 P.M. To 10:00P.M.
All You Can Eat Buffet and Open Bar With House Wines,
Beer And Drinks.
$60 Per Person
 Reservations Required

Thursday, November 28th, 2019
Thanksgiving Dinner
From 12:00 Noon To 9:00 P.M.
Traditional Thanksgiving Dinner Menu: 4 Course Menu
$65 Per Person
Reservations Required

Thursday, December 12th, 2019
Food And Wine Dinner
Starts At 6:00 P.M.
Featuring French And American Wines
Six Course Dinner With Six Glasses of Wine
$100 Per Person Tax And Tip Included
Reservations Required

Tuesday December 24th, 2019 Christmas Eve
Christmas Eve Dinner
From 2:00 P.M. to  9:00 P.M.
Menu One: The Seven Fish Dinner (Price Fixed Dinner)
Menu Two: Ala Cart - Special Holiday Menu
Reservations Are Required

Wednesday December 25th, 2019  Closed!

Tuesday December 31st, 2019 New Year’s Eve
 From 5:00 P.M. To Midnight
Ala Cart Holiday Menu
Reservations Are Highly Recommended

Wednesday January 1st, 2020
Open For Dinner
 5:00 P.M. To 9:00 P.M.

Fill in the form below to reserve a table at The Blend At Three Mile Harbor or Call At 631 527-7753
No of people Date And Time
Last Name And First Name