The Wine & Food Society of Jacksonville celebrated the opening dinner as we stepped into Fall with a grand Black-Tie dinner at the spectacular River Club overlooking The Saint Johns River from the 35th floor.
Butlered Hors d'Oeuvres
Pol Roger Brut Reserve Champagne, NV
Local Melon with Basil and Balsamic Pearls
Lobster Mac & Cheese Balls
Roasted Pumpkin Bisque
Sauteed Mini Crab Cakes with Remoulade Sauce
First Course
Jean-Marc Brocard Chablis, Sainte Claire 2020
Skillet Bronzed Jumbo Sea Scallops with Lemon Risotto, Chives and Heirloom Tomatoes, Lobster Fume
Second Course
Chateau Grand Mayne, Grand Cru Classe, Saint-Emilion 1996
Proscuitto and Basil Beef Wellington, Portobella Mushrooms, Pommes Chateau, Vichy Asparagus, Malbec Jus
Third Course
Chateau de Beaucastel Chateauneuf-du-Pape, 2010
Chef's Cheese Plate
Fourth Course
Graham's Vintage Porto 1991
Flourless Chocolate Gateau, Lingonberries and Almond Tuile