Le Vin à son Apogée Cuisine

Creative Feast
from award-winning Lisa Dupar Catering

"Around Washington" Wines
~PAIRINGS~

Beecher’s Flagship
with quince pate and house cracker

Lake Chelan - Nefarious Cellars
   2008 Defiance Vineyard, Viognier
Rattlesnake Hills – Cote Bonneville Winery
2007 Chardonnay

Fall Mushroom, Thyme and Fontina turnovers

Columbia Gorge - Cascade Cliffs Vineyard
2007 Estate Grown Nebbiolo
Yakima Valley - Bunnell Family Cellars
2006 Boushey McPherson Syrah
Red Mountain - Hedges Family Estate
2002 “Two Vineyards” CS Blend

Boar Salami
with onion toast, caramelized onions and rosemary crème fraiche


Columbia Valley – Barrister Winery
2007 Barrister Cabernet Franc
Wahluke Slope - Fielding Hills Winery
2006 Cabernet Sauvignon
Walla Walla Valley - Pepper Bridge Winery
2006 Merlot
Horse Heaven - Fidelitas Winery
2006 Champoux Vineyard, Cabernet Sauvignon

Mini Duck Conift Croissants

Snipes Mountain - Upland Estates
   2007 Gewurztraminer
Puget Sound - San Juan Vineyards
2008 Siegerebbe


~After Party~
Eggplant -green olive tapanade
With preserved tomato and ricotta salata on Bleu cheese biscuits

Painted Hills pulled beef
With bacon aioli, arugula and brioche rolls

Basil –Shrimp Burgers
with Genoa pesto, mizuna mustard and yellow tomato, Sesame rolls

Wheel of La Roche Bleu
With date cake, JZ’s Crackers and artisan rolls

 
 
 

 



VIP Reception
~With Betz Wines~

Sylvia’s Potato Latkes
With chanterelle mushroom-smoked tomato ragout

Chervil – Chevre “Danish”
With sweet pea pesto


~Heavy Appetizers~
Curried Portobello mushrooms
with beet salsa and Naan flatbread

Marinated & Grilled vegetable Misto Platter
Eggplant, summer squashes, fennel, butternut, sweet onion, tahini fried cauliflower,
olives, pickled beets and cherry tomatoes

Grilled Kabobs
Tuna and cippolini onion with romesco
Organic chicken with fennel and arugula pesto
Octopus and butterball potato with sherry-paprika sauce

Assorted NW cheeses
With Anjou Pears, candied Hazelnuts, and quince paste house crackers and artisan bread assortment

Dijon-Basil Chicken “Profiteroles”
With Dandelion Green Aioli and Pickled zucchini

Caesar Salad “Wraps”
Hearts of Romaine and tiny croutons wrapped in rice paper with spicy Caesar

Roasted Olson Farms Butterball Potatoes
With Pancetta-Lemon baba Ganooj

Chef Carved Balsamic-rosemary braised Pork
Gremolata mayo, tomato tapanade, Pumpkin –Cider rolls

Chef Carved Petite beef Tenders
Cabernet Aioli, apricot mustard and soft cider rolls


~Dessert Station~
Apple Tatinettes

Mini Pear Scones
with caramel cream

Almond-Hazelnut Sacristans

Earl Grey Truffle torte

Assorted cookies