Presenting a special selection dinner menu from Chef du Jour with fine wines from Vinodivino.

A sommolier will be present to discuss the wines sampled on the evening of your event.

Here's a sample:

Appetizers Louisiana Style Pan Seared Crab Cakes with Grain Mustard Aioli   Paired with: Bodegas 1+1=3 NV Cava Brut, (Spanish Sparkling wine), $12 or St. Urbans-Hof 2002 Reisling Kabinett Piesporter Goldtropchen. (German Reisling),* $17 and Assortment of Soft Cheese with Crostini and Marinated "Tapas" of Fruits de la Terre Paired with: Martinez la Orden 2001 La Orbe, (Spanish Rioja, 100% Tempranillo),** $18.50 or Domaine Thibert-Parisse 2003 Macon-Prisse' En Chailloux, (White Burgundy, 100% Chardonnay), $21 I Pepper Crusted Sea Scallops with Limed Crystal Ginger on Frisee and Seasonal Squash Gallete Paired with: Morgan 2003 Chardonnay Metallico, (California Chardonnay), $21 or Latour-Giraud 2000 Meursault-Genevrieres Cuvee des Pierres, Premier Cru, (White Burgundy, 100% Chardonnay),*** $75 II Balsamic Glazed Chicken Confit in Beet Greens and Tomato Basil Potato Puree Paired with: Talley 2003 Pinot Noir Estate, (California Pinot Noir), $38  or Andrew Will 2002 Ciel du Cheval Vineyard, (Washington Merlot Blend),**** $58 III Baked Chocolate Apple Flan With Mint and Whipped Cream Paired with: R.L. Buller NV Premium Fine Muscat, (Australian Fortified Dessert Wine), $17 Hilltop Neszmely 1993 Tokaji Aszu 5 Puttonyos, (Hungarian Dessert Wine), $45

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Price Fixe Menu $85 pp / Wines priced per bottle

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*a wine with a little sweetness, such as a German Reisling, will go a long way with this dish.

**A light to medium red will do well as a heavier white, such as a White Burgundy.

***Break out the White Burgundy or an un-oaked but full-bodied new world Chardonnay; be very careful of pairing red wines with bitter greens as they can make the greens taste more bitter and the wine more tannic.

****This is a dish that can go two ways: either California Pinot Noir or right bank Bordeaux style (Merlot based) red blend. A heavier wine, like a Cabernet Sauvignon or Nebbiolo (e.g., Barolo) would overpower it.

Plating Salads at the Four Seasons.

Dinner at the Four Seasons