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Wine Speak: CARNIVORE

Wine Speak: CARNIVORE

 Chef Jason Schoonover & Wine Director Rick Lilley have created this mouthwatering, meat lover's dinner of local, grass fed, Ni'ihau antelope, Maui venison, lamb and beef paired with equally big and chewy reds! Powerful and beefy wines like the Paolo Bea from arare native Sagrantino grape in Umbria, Italy, and a tannic, concentrated Yakima Valley Cabernet blend pair beautifully with carpaccio and lamb osso bucco. The densely layered 'Dead Arm' Shiraz with Maui rack of venison provides the perfect finish to this indulgent tasting.
Thursday, August 17th at 6:30 pm
12th Ave Grill's New Private Dinning Room
$155 includes tax & service
Call 732-9469 foir tickets

Menu

1st
Kunoa Ranch Beef Tenderloin Carpaccio
Housemade ricotta salata, Nalo arugula, fresh calamansi & garbanzo croutons

paired with

Domaine Les Mille Vignes, ‘Atsuko’ (Grenache Noir), Fitou, France 2013

 

2nd
Ni'ihau Eland Steak Frites
Duck fat kohlrabi fries, kiawe smoked sea salt, warm bone marrow citronette

paired with

Paolo Bea, 'Vigneto Pagliaro', Montefalco Sagrantino, Umbria, Italy 2004

 

3rd

Slow braised Ni'ihau Lamb Osso Bucco
Saffron polenta de riso, confit Ho Farm tomato, preserved lemon gremolata

paired with

Col Solare, Red Blend (Cab Sauv, Cab Franc, Merlot, Petite Verdot), Red Mountain, Washington 2012

 

4th
Pan roasted Rack of Maui Venison
Big Island baby turnips, rosti potatoes, Makaha mango mustard glaze

paired with

D'Arenberg, 'Dead Arm' Shiraz, McLaren Vale, Australia 2012
 

5th
Housemade  Lemon Ricotta Panna Cotta
Macerated local strawberries, almond shortbread crumble

Earlier Event: August 13
Sunday Supper Seafood Lasagna