MID-SUMMER NIGHT
WINE PAIRING EVENT
SATURDAY, AUGUST 19th, 7:00 PM
MENU
($55 PER PERSON)
FRESH MUSHROOMS: Stuffed with bacon, onion, garlic & Parmesan cheese, oven-baked & topped with a Champagne-Mornay sauce.
- Paired w/ Freixenet Cava Sparkling Wine.
PAGE HOUSE SALAD: Our Signature house salad: crisp greens topped w/ red onion, pecans, peaches, bacon, feta cheese, shredded carrot, served w/ our signature house dressing , a mild raspberry vinaigrette.
- Paired with Chateau De Michelle Riesling.
PORK MEDALLIONS w/GOAT CHEESE: Pan-seared & topped w/walnuts, fresh goat cheese & diced apples drizzled w/ balsamic vinegar & a red wine reduction.
- Paired w/Beaujolais Chateau Jarnioux.
MINI CRAB CAKES: fresh crabmeat mixed w/onions, scallions, roasted red pepper & cheddar cheese, panfried & topped w/ a rich hollandaise wine sauce.
- Paired w/ Canyon Road Sauvignon Blanc.
EYE OF ROUND: tender beef oven roasted a succulent medium, topped w/ a fresh mushroom wine sauce.
- Paired w/ Bell ‘ Agio Chianti.
FRENCH VANILLA ICE CREAM: drizzled w a port wine chocolate sauce.
- Paired w/ Fonseca Bin 27 Port.
*These are some of our favorite wines to drink & cook with. All are moderately
priced, most are available locally.
Bon Appetite!
Chef Mono Cruz
**Consuming raw or undercooked foods such as meat, fish, & eggs, can increase the risk of food-borne illnesses.**