At a restaurant, we often ask the kitchen just to make whatever they want. And, it’s no different when we invite one of the area’s best chefs to cook dinner at a friend’s house. Carte blanche, we told Laura Fonner. The same went for the wine – carte blanche selections by Bottle House.
Variety of grilled house made sausages and mustards
Spice rubbed rare tuna mini tostadas, pepitas, jalapeño queso fresco, pickled shallots
Heirloom tomato tart tatin, balsamic pearls, pesto creme fraiche
Scallop crude, salsa macha, avocado mousse, citrus segments
12 hour sous-vide teres major steak with roasted carrot, pistachio and currant romesco
Local asparagus and ramp galette
Local lettuce, house made bacon and spring pea salad, Meyer lemon vin
Blistered shishito peppers
Cantaloupe ice cream, spicy honey goat cheese, basil, Macadamia nuts, sea salt
Albert Bichot Cremant de Bourgogne Brut Reserve NV
This Champagne-method wine is produced in Burgundy by the great Albert Bichot and is comprised of 60% Pinot Noir and 40% Chardonnay. The balance of acidity and toasty mousse should stand up well to all the first course items.
Domaine Bellevue Touraine Sauvignon, Loire Valley 2020
Acid, acid, acid. This wine should really bring out the citrus flavors and add a crisp element with the raw seafood.
Cabriz Dão Vinho Tinto Reserva 2015
So often overlooked, the wines of both the Douro and Dao are still tremendous values despite the quality and pedigree of winemaking here. This is a wine made for meat and roasted veggies. The grapes here are Touriga Nacional, Alfrocheiro and Tinta Roriz.