Wines of France
Wednesday, December 17, 2008

Wines of California
Wednesday, September 24, 2008

A Taste of Spain
Wednesday, October 28, 2008

Wines of South Africa
Wednesday, November 19, 2008

Wines of France

Wednesday, August 20th, 2008

Join us for an evening of food and wine beginning promptly at 6:30 PM. Chef Collin Donnelly has prepared a wonderful menu to complement these fine wines.

This dinner is by reservation only, and space is limited to 30 seats. Reservations will be taken until noon on the Monday prior to the event.

Live Jazz provided by local favorite Robert Donnelly

The Menu

Domaine de Pouy 2006
Trio of hors d’oeuvre
Potted Rock Shrimp Tartine; Truffled Beet & Crispy Salt Cod with Hazelnuts & Parsley; Deviled local Farm Egg with Tarragon, House Cured Pancetta, & Butter Lettuce

Auvigne Macon- Fuisse 2006
Sweet Corn Bisque
Basil Crème Fraiche, Chilled Grilled Breast of Poussin, Piquillo Pepper, and Pea Greens

Mas Carlot Rose 2007
Gruyere, Leek & Ham Tart
Lemon Thyme, Strawberry & Fennel Salad,
Mayhaw Syrup

Chateau Redortier Gigondas 2003
Smoke Roasted Leg of Lamb
Anchioade, Ratatouille, Arugula, and Lamb Jus

Local Peach & Raspberry Frangiapan Cake
House Made Ginger Ice Cream, and Peach-Lemon Verbena Compote

$75 per person (tax and tip not included

Wine Dinner Series

Crios de Susana Balbo, Argentina

Wednesday, July 24th, 2008

Join us for an evening of food and wine beginning promptly at 6:30 PM. Chef Collin Donnelly has prepared a wonderful menu to complement these fine wines.

This dinner is by reservation only, and space is limited to 30 seats. Reservations will be taken until noon on the Monday prior to the event.

Live Jazz provided by local favorite Robert Donnelly

The Menu

Crios de Susana Balbo Malbec Rose
Chilled Almond Gazpacho
Melon, Cured Ham, Avocado, Parsley, and Crispy Ginger

Crios de Susana Balbo Torrentes
Crudo of Hawaiian Razor Back Marlin
Cucumber, Fennel, & Radish Salad, Jasmine -Passion Fruit Coulis, Olive Oil, and Sea Salt

Crios de Susana Balbo Cabernet Sauvignon
Spanish Style Ox Tail & Potato Tortilla
Smoked Tomato Salsa Fresca and Ricotta Salata

Crios de Susana Balbo Malbec
Roasted Georgia Quail
Crispy Saffron Risotto, Mizuna, and Bitter Chocolate & Foie Gras Emulsion

Homemade White Peach & Raspberry Ice Cream Bombe
Hazelnut Cake, Dulce De Lèche, and
Peach -Raspberry Compote

$70per person
(tax and tip not included)

Menu Subject to Changes

Wine Dinner Series

French Wines

Wednesday, June 25th, 2008

Join us for an evening of food and wine beginning promptly at 6:30 PM. Chef Collin Donnelly has prepared a wonderful menu to complement these fine wines.

This dinner is by reservation only, and space is limited to 30 seats. Reservations will be taken until noon on the Monday prior to the event.

Live Jazz provided by local favorite Robert Donnelly

Louis Perdrier Brut Sparkling Blanc de Blancs NV.
Grilled Flatbread
Orange Scented Housemade Ricotta and
Local Fig-Prosciutto Relish

Château De La Roche Sauvignon Reserve, Touraine2005
Herb Roasted Saddle of Rabbit
White Bean, Fresh Peach, & Tomato Compote, Wild Arugula, Sesame Oil, and Basil

Caves des Papes “Héritage” Côtes-du-Rhône Rouge 2006
Smoked Goose Breast
Grilled Corn & Scallion Socca,
Fresh Pea Shoots, and Plums

Château Lagarosse Premières Côtes de Bordeaux 2005.
Braised New Zealand ‘Dunedin’ Veal Cheeks
Soft Polenta, Ratatouille, Sour Cherry Jus,
and Coffee Crumble

Raspberry & Frangipane Upside Down Cake
Homemade Lavender Ice Cream, Raspberry Coulis,
and Chocolate Croquant

$70 per person
(tax and tip not included)

Wine Dinner Series
D’Arenberg Wines

Thursday May 15th, 2008

Join us for an evening of food and wine beginning promptly at 6:30 p.m. Chef Collin Donnelly has created a delicious menu to complement these wonderful wines.

This dinner is by reservation only and space is limited to
30 seats. Reservation will be taken until noon on the Monday before the event.
For Reservations please call (334) 887-5800

The Menu

d’Arenberg Stump Jump Riesling-Sauvignon Blanc-Marsanne-Roussane 2006

Tasmanian Sweet Crab Stuffed Piquillo Pepper
Crispy Rice Cracker, Fresh Cucumber, and
Meyer Lemon Emulsion

d’Arenberg Hermit Crab Viognier-Marsanne 2006

Imported French White Asparagus
“Culaccia” Heirloom Prosciutto, Marble Potatoes,
and Lobster Gribiche

d’Arenberg d’Arry’s Original Shiraz-Grenache 2004

Grilled Lamb Merguez Sausage
Chickpeas and Piperade

d’Arenberg Love Grass Shiraz 2004

Aussie Style Double Crusted Meat Pie
Cippolini Onions, Baby Carrots, Sugar Snap Peas,
Celery leaves, and pan Gravy

Lavender-Scented Cheesecake
Gingersnap Crust and Strawberry-Rhubarb Compote

$80 per person
(tax and tip not included

Menu subject to changes
For reservations call (334)887-5800

French Wines

Wednesday March 12th 2008

Join us for an evening of food and wine beginning promptly at 6:30 p.m.

Chef Collin Donnelly has created a delicious menu to complement these wonderful wines.

 LIVE JAZZ PIANO! Featuring local favorite
Bob Donnelly

This dinner is by reservation only and
space is limited to 30 seats. Reservation will be taken
until noon on the Monday before the event.

For Reservations please call (334) 887-5800

 The Menu

Domaine Huet Vouvray Brut 2000

Beet & Horseradish Cured Tasmanian King Salmon
Housemade Brioche, Meyer Lemon, Salmon Caviar, and Crispy Pear Chip

Trenel Macon-Villages 2005

Potato, Leek & Gruyere Galette with
Duck & Foie Gras Sausage
Savoy Cabbage and Foie Gras – Roasted Apple Emulsion

Clos de la Cure Saint Emillion Grand Cru 2000

Grilled Loin of Wild Boar
Herbed Cranberry Beans, House Cured Pancetta,
Sautéed Beet Greens, and Elderberry-Cinzano Reduction

Château Redortier Beaumes de Venise
Cotes du Rhône Villages 2000

Pulled Pot Roasted Duck Confit
Sweet Potato & Ricotta Gnocchi, Fresh Cranberries, Candied Pumpkin Seeds, Wild Onions,
Dandelion Greens, and Dried Plum Vincotto

Milk Chocolate & Saffron Mousse
Poached Pear and Sesame Tuile

$80 per person (tax and tip not included) 
Menu Subject to Changes

Open 5:30pm to 9:30pm

* Reservation Only*

     For more information and reservations call

(334) 887-5800

Victor Hugo Vineyards and Winery

Wednesday February 13th 2008

We are very pleased to welcome back Victor Hugo, owner and winemaker of Victor Hugo Vineyards & Winery.

Chef Collin Donnelly has created a delicious menu to complement these wonderful wines. Join us for an evening of food and wine beginning promptly at (Note the specia time) 7:00 p.m.           

LIVE JAZZ PIANO! Featuring local favorite Bob Donnelly

This dinner is by reservation only and space is limited to 30 seats. Reservation will be taken until noon on the Monday before the event.

For Reservations please call (334) 887-5800

 The Menu

Viognier 2005

House-Made Cheese & Apricot Ravioli
Quail Egg and Almond- Elderflower Butter

Petite Syrah 2005 

Fried Georgia Quail
Endive & Apple Salad and Foie Gras Emulsion

Cabernet Sauvignon 2005

‘la Québécois’ Free Range Veal
& Smoked Prosciutto Involtini
Soft Polenta, Braised Greens and Rosemary-Olive Sauce

Zinfandel 2005

Pan Roasted Duck Breast
Stewed White Beans, Watercress, Pickled Red Onions,
and Mustard Sauce

Candied Ginger & Almond Tart
Tangerine ice cream and honey-apricot syrup

$70 per person

 (tax and tip not included)

Menu Subject to Changes

Join us
Thursday, February 14th for
Valentine’s Day

Enjoy a delicious three-course menu featuring
your choice of appetizer, entree and dessert!

All while enjoying Live music

Treat the one you love to a romantic evening
at The YellowHammer!!!

$50 per person

(plus tax & gratuity)

Renard Winery

Wednesday, January 16th, 2008

We are very pleased to welcome back Bayard Fox, owner and winemaker of Renard Winery. This is a very special dinner for us at the Yellowhammer. Mr. Fox was the first to host our wine dinner series three years ago.

Join us for an evening of food and wine beginning promptly at 6:30 p.m. Chef Collin Donnelly has created a delicious menu to complement these wonderful wines.

LIVE JAZZ PIANO!
Featuring local favorite Bob Donnelly

This dinner is by reservation only and space is limited to 30 seats Reservation will be taken until noon on the Monday before the event.

For Reservations please call (334) 887-5800

The Menu

Renard Rose 2006

Montrachet Goat Cheese & Strawberry
"Truffle"
Sweet Potato Gaufrette

Renard "Kick Ranch Vineyard' Viognier 2006,
Rincon Valley

Camembert & Shiitake Mushroom Strudel
Mizuna, Dried Apricots, and Elderflower Syrup

Renard "Westerly Vineyard" Roussanne 2005,
Santa Barbara

Black Truffle, Potato, & Maine Lobster "Risotto"
Mache and Quail Egg

Renard Syrah 2005, Sonoma County

Smoked Paprika & Cinnamon-Scented
Squab Breast & Leg Confit
Parsnip Puree, Savoy Cabbage, House Cured Pancetta
and Red Wine Reduction

Renard "Tres Niños" Red Table Wine 2005, Calistoga

Red Wine Braised Beef Cheeks
Spaetzle, Mustard Greens, Pan Jus and
Clementine-Cranberry Gremolata

Cocoa Dusted Dark Chocolate Bette Noir
Ginger Snap Crust, Whipped Cream,
Cinnamon-Cherry Compote,
and Cherry –Balsamic Syrup

$95 per person (tax and tip not included)

Menu Subject to Changes

For more information or past wine dinner menus
visit our website at www.yellowhammerrestaurant.com 
For Reservations please call (334) 887-5800 

Antis Wines, Argentina

Thursday December 20th, 2007

Join us for an evening of food and wine beginning promptly at 6:30 p.m.

Chef Collin Donnelly has created a delicious menu to complement these wonderful wines.        

LIVE JAZZ PIANO! Featuring local
favorite Bob Donnelly

This dinner is by reservation only and space is
limited to 30 seats. Reservation will be taken until
noon on the Monday before the event.

For Reservations please call (334) 887-5800

 The Menu

Antis Chardonnay 2007

Trio of Salt-Baked
Rappahannock River Oysters
Braised Spinach, House Cured pancetta, Coconut Milk, and Toasted Rosemary Bread Crumbs

Antis Cabernet Sauvignon 2004

Smoked Goose Breast
Sautéed Potatoes, Wild Arugula, and
Cranberry & Dried Plum Gremolata

Antis Malbec 2004

Red Wine Braised Beef Short Ribs
Parsnip Mousseline, Swiss Chard, Poached
Farm Egg, and Herbed Pan Jus

Chocolate Hazelnut Tart
Warm Caramel Sauce, Vanilla Fleur De Sel, Port Reduction, and Homemade Vanilla Bean Ice Cream

$ 60 per person

(plus tax and gratuity)

Menu Subject to Changes

Come celebrate New Year's Eve With The YellowHammer!!

Monday, December 31st, 2007

Begin the festivities with a complimentary glass of champagne, followed by a delicious three-course menu featuring your choice of appetizer, entree and dessert!

All while enjoying the live jazz music of local favorites

Robert Donnelly , Ray Vasquez and
Patrick Bruce

$55 per person

(plus tax & gratuity)

Epicurean Wines

Wednesday, November 28th, 2007

Catalina Sounds Sauvignon Blanc 2006

Lobster-Brandade Cake
Spicy Lobster-Kaffir Lime Broth, Tiny Herbs,
and Green Mango

Ben Gla 2006

Alaskan King Crab Tempura
Sea Urchin Sauce
&
Poached Ginger Prawn
Asian Pear and Cashews

Black Chook Langhorne Creek Shiraz
Viognier 2006

Pulled Oven Roasted ‘Maple Leaf Farm’ Duck Confit
Sautéed Potato Gnocchi,
Roasted Pumpkin, Arugula,Toasted
Pumpkin Seed & Sage pistou, and natural Jus

Earthworks Barossa Shiraz 2005

Chicory & Cocoa Marinated New Zealand Elk Loin
Gruyere Sweet Potato Terrine, Sautéed Brussel Sprout Leaves, Rose & Cinzano Reduction,
and vanilla Fleur de Sel

Chocolate Rosemary Pot de Creme

Walnut Praline Biscotti and
Tangerine-Mint Salad

$85 per person

 (tax and tip not included)

YellowHammer Wine Dinner Series

Ballentine Vineyards,
Napa Valley California
Wednesday, October 17th, 2007

We are pleased to announce that Chandler Busby of Grassroots Wines and a representive of Ballentine Vineyards will be joining us for an evening of food and wine beginning promptly at 6:30 p.m. Chef Collin Donnelly has created a delicious menu to complement these wonderful wines from Napa Valley.

LIVE JAZZ PIANO!
Featuring local favorite Bob Donnelly

This dinner is by reservation only and space is limited to 30 people Reservation will be taken until noon on Monday, October 15th

For Reservations please call (334) 887-5800

The Menu

Ballentine Chenin Blanc 2006
Fresh Alaskan ‘Bristol Bay’ King Crab
Celery Root & Waverly Pear “Risotto”,
Crispy Leeks, and Saffron Emulsion

Ballentine Integrity 2001
Garlic Sausage En Croûte
Stewed Du Puy Lentils and Sautéed Broccolini

Ballentine Zinfandel 2002
Pan-Seared Tasmanian King Salmon
Truffled Beets, Watercress, and Chickpea Socca

Dessert Trio:
Cherry Chocolate Cheesecake,
Sekel Pear Stuffed with Mascarpone,
Walnuts, and Candied Orange
Jasmine & Apple Granita

$70 per person
(plus tax and gratuity)

Menu Subject to Changes

Yellow Hammer Wine Dinner Series 
 

Wines of Austria

Wednesday, September 19th, 2007

We are pleased to announce that Chandler Busby of Grassroots Wines will be joining us for an evening of food and wine beginning promptly at 6:30 p.m. Chef Collin Donnelly has created a delicious menu to complement these wonderful wines from Ausrtria.

LIVE JAZZ PIANO! With local favorite Bob Donnelly

This dinner is by reservation only and space is limited
to 30 people Reservation will be taken until
noon on Monday, September 17th

For Reservations please call (334) 887-5800

The MENU

Schloss Gobelsburg NV Brut Reserve
Flammekueche
Smoked Salmon, Caramelized Onions, and Crème Fraiche
~

Nigl Gruner Veltliner 2006
Sauteed Trout Wrapped with Ham
Boiled New Potatoes, and a Light Cream Sauce
~

Sattler Zweigelt 2004
Coffee-Roasted Venison Chop
Juniper-Braised Red Cabbage, and Dried-Cherry Dumplings
~

Roasted pear & Cranberry Charlotte
Warm Caramel, and Homemade Vanilla-Bean Buttermilk Ice Cream

$55 per person
(tax and tip not included)


The YellowHammer Restaurant  Wine Dinner Series
A Taste of Italy
Wednesday, August 15th, 2007.
 
We are proud to announce that Chloe Stanzione of Fairest Cape Beverage Company and Dennis Fullmer of Rush Wines will be joining us for an evening of food and wine beginning promptly at 6:30 p.m.
Chef Collin Donnelly has created a delicious menu to complement these fabulous Italian wines.
Live Jazz Piano! by Robert Donnelly
 
This dinner is by reservation only
Seating is limited 30 people
Reservation will be taken until noon
on the Monday  before the event.
 
Menu
 
TRAPPOLINI ORVIETO DOC SECCO, 2005
 Crispy Local Squash Blossoms Stuffed
with Alaskan King Crab & Chilies
Rosemary Infused Honey and Zucchini & Olive Tapenade
~
SELVA DE’ CANONICI DRAGANI MONTEPULCIANO D’ABRUZZO, 2003
Grilled Fra Mani Traditional Pork Sausage
Fried Stone Ground Parmigiano-Reggiano Polenta, Arugula, Fresh Cherry Salmoriglio
 ~
CADIA BARBERA D’ALBA, 2005
Free Range Veal ‘Saltimbocca’
Smoked Prosciutto, Fresh Mozzarella, Cherry Tomatoes, Haricots Vert, Frisée, and Pine Nuts
~
Homemade Chocolate Cannolis
 Ricotta, Mint, Fresh Strawberries, Strawberry - Sambucca Sauce, and Toasted Pistachios
 
$ 55 per person (plus tax and gratuity)  
    Menu Subject To Changes

 A TASTE OF BURGUNDY, FRANCE Wednesday, July 18th, 2007    

We are pleased to announce that Jerome Crawford of Grassroots Wines will be joining us for an evening of food and wine beginning promptly at 6:30 p.m. Chef Collin Donnelly has created a delicious menu to complement these wonderful wines from Burgundy, France.                                                                                                          

LIVE JAZZ PIANO! Featuring local favorite Bob Donnelly

  This dinner is by reservation only.
Space is limited to 30 people. Reservation
will be taken until noon on Monday, July 16th

 MENU  

 2007 CAVES DE BAILLEY CREMANT DE BOURGOGNE PINOT NOIR NV
WILD FRESH & SMOKED SALMON RILLETTES
CRUDITÉS OF GARDEN VEGETABLES AND TOASTED BAGUETTE
~
DOMAINE SAINT MARTIN MARSANNAY ROSÉ OF PINOT NOIR 2006
MELON,CHERR YTOMATO, & FRESH MOZZERELLA SALAD
LOCAL LEMON THYME, BASIL, AND PROSCIUTTO WRAPPED GRISSINI
~
CAVE DE PSV VIN DE
BOURGOGNE SAINT-VERAN 2005
 DUO OF SQUAB: ROASTED BREAST STUFFED WITH FOIE GRAS & CONFIT LEG GRILLED PEACH COMPOTE, WHITE ASPARAGUS, PEA GREENS,
AND TRUFFLED JUS
~
DOMAINE LUCIEN JACOB BOURGOGNE
HAUT -COTES DE BEAUNE 2004
PAN CRISPED BERKSHIRE PORK TERRINE
FINGERLING POTATOES, SAUTÉED GREENS, AND LICORICE ROOT REDUCTION
 ~

CHOCOLATE GOAT CHEESE BEIGNETS
ORANGE SUGAR, FRESH BERRIES, AND HOMEMADE VANILLA BEAN BUTTERMILK ICE CREAM
 
$75 per person (tax and tip not included)
Menu Subject to change

For Reservations please call (334) 887-5800 

Yellow Hammer Wine Dinner Series
Wines of Oregon Wednesday, June 6th, 2007

We are pleased to announce that Kim Wilkin and Tiffany Wilson of Pinnacle Imports will be joining us for an evening of food and wine beginning promptly at 6:30 p.m. Chef Collin Donnelly had created a delicious menu to complement these wonderful wines.

LIVE JAZZ PIANO! Featuring local favorite
Bob Donnelly

This dinner is by reservation only and space is limited to 30 people Reservation will be taken until noon on Tuesday, June 5th
For Reservations please call (334) 887-5800

The MENU

FORIS FLY OVER WHITE PINOT BLANC, CHARDONNAY, PINOT GRIS, 2005
CHILLED CRACKED ALASKAN KING CRAB
CITRUS CRÈME FRAICHE, CHIVES, TARRAGON, AND SHAVED FENNEL & ORANGE SALAD
~
TORII MOR PINOT GRIS 2005
CRISPY BABY ARTICHOKES “ROMAN STYLE”
PROSCIUTTO, MIZUNA & APPLE SALAD, PRESERVED LEMON, AND MARJORAM AIOLI
~
EOLA HILLS PINOT NOIR 2005
BRAISED PORK “PORCETTA STYLE”
RICOTTA& BLACK PEPPER GNOCCHI, PORTOBELLO MUSHROOMS, CHERRY TOMATOES, SHALLOTS, GREENS, AND PAN JUS
~
WILLAKENZIE ESTATE PINOT NOR 2005
GRILLED ‘MAPLE LEAF FARM’ DUCK BREAST
FRIED STONE GROUND PARMIGIANO REGGIANO POLENTA, WINE STEWED RASPBERRIES, ARUGULA, AND RED ONION
~
HOMEMADE WHITE & DARK CHOCOLATE ICE CREM TERRINE
PISTACHIOS, LEMON & ANISE PIZELLE, AND FRESH BERRIES

$70 per person
(tax and tip not included)
Menu Subject to change

Yering Station, Australia
Wednesday, May 16th, 2007

Representatives from Yering Station and Grassroots Wines will bejoining us for an evening of food and wine beginning promptly at 6:30 p.m. Chef Collin Donnelly had created a delicious menu to complement these wonderful wines.

LIVE JAZZ PIANO! Featuring local favorite Bob Donnelly

This dinner is by reservation only and space is limited to 30 people. Reservation will be taken until noon on Monday May 14th

For Reservations please call (334) 887-5800

The MENU

Yering Station Nell Chardonnay 2006
Sake-Marinated Steamed New Zealand Langoustines
Merliton, Avocado, Apple, & Almond Salsa

Four Sisters Sauvignon Blanc 2005
Rappahannock River ‘Stingray ’Oysters
on the Half Shell
Pineapple-Lemongrass Mignonette, Fresh Seaweed
&
Bay Scallop Ceviche
Radish Sprouts and Crispy Lotus Root

Yering Station Nell Pinot Noir 2004
Tea Leaf Smoked Seared RareHawaiian Yellow Fin Tuna
Green Tomato-Basil Compote, Watercress and Saffron-Lemon Emulsion

Yering Station Shiraz Viognier 2003
Grains of Paradise& Bee Pollen Rubbed Day Boat Hawaiian Side Striped Marlin
Soft Polenta, Shaved Sweet Onion & Cilantro Salad

Frozen Chocolate Soufflé
Fresh Strawberry, Ginger & Lychee Fruit Compote, and Roasted Banana Caramel

$70 per person
(tax and tip not included)

Menu Subject to Changes

Taste Of Australia
Wednesday, April 4th, 2007
 
Chris Sennett of The Australian Premium Wine Collection and Patrick Sizemore of Grassroots Wine will be  joining us for an evening of food and wine beginning promptly at 6:30 p.m. Chef Collin Donnelly had created a delicious menu to complement these wonderful wines.
                                                                                                            

Live Jazz Piano by local favorite Bob Donnelly
 
This dinner is by reservation only and space is limited
Reservation will be taken until noon on Tuesday, April 3rd   
For Reservations please call (334) 887-5800
  
The Menu
 
Elderton Unwooded Chardonnay 2006 
Chilled King Crab Stuffed Grape Leaves
Melon- Cucumber Sauce and Crispy Okra
 
Rutherglen Estates “The Alliance”
Marsanne Viognier 2005
 Butterleaf Lettuce “Cobb” Salad & Fava Bean Sooca
Avocados, Radishes, Hard Cooked Local Eggs, Roasted Pineapple, Organic Speck, and Parmigiano-Reggiano Crisps

Fireblock Old Vines Granache 2003
 Pan Seared Tasmanian King Salmon
Roasted Fingerling Potatoes, Wild Arugula, Morel Mushrooms, Braised Leeks,and Plum Red Wine Sauce
 
Hill of Content Grenache Shiraz 2002
 Roasted Boneless Lamb Loin “Crepinette”
Wild Ramps, Spice Roasted Eggplant Frittata, and Black Truffle-Shiraz Sauce
 
Toasted Lemon Pound Cake
Fresh Strawberries, Meyer Lemon Curd, and
Homemade Chocolate Hazelnut Ice Cream

$65 per person
 (tax and tip not included)
 
Menu Subject To Changes

A Taste of Italy

Wednesday, March 7th

We are proud to announce that Chloe Stanzione of Fairest Cape Beverage Company and Dennis Fullmer of Rush Wines will be joining us for an evening of food and wine beginning promptly at 6:30 p.m.

Guest Chef Brain McLaughlin of Ariccia and Chef Collin Donnelly have created a delicious menu to complement these fabulous Italian wines.

Live Jazz Piano! by Robert Donnelly

This dinner is by reservation only and seating is limited

Reservation will be taken until noon on the Tuesday before the event.

Menu

Palmadina Pinot Grigio, Italy 2005
Calamari Flavored Three Ways
Calamari Stuffed with King Carb, Fennel, & Parmigiano-Reggiano Squid “Pasta”. Crispy calamari with Celery Root & Golden Rasin Slaw

Venica Pinot Bianco, Italy 2005
Potato Scaled Branzino
Romanesco Puree, Preserved Lemon & Mint Pistou, and Citrus Oil

lambardo Chianti Collis Senesi, Italy 2005
Poached Prawns
Warm Salad of Radicchio, House Cured Pancetta, Shiitake Mushrooms, Cannelini Beans, and Balsamico

Buccicatino Don Giovanni, Italy 2000
Pot Roasted Lamb Shank
Collard Greens, Creamy Wild Mushroom Cous Cous, Pan Sugo, and Hand Foraged Atlantic Sea Beans

Trio of Homemade Gelato
Strawberry, Candied Ginger, & Fresh Bay Leaf with Pistachio Sugar Cookies, and Dark Chocolate Ganache


$70 per person
(plus tax and gratuity)

Menu Subject To Changes
for more information or past wine dinner menus
visit our website at
www.yellowhammerrestaurant.com

Turkey Flat, Barossa Valley Australia

This is the first time these wines will be released in Alabama!

Wednesday, February 7th

We are proud to announce that a representative from Turkey Flat and Dennis Fullmer of Rush Wines will be joining us for an evening of food and wine beginning promptly at 6:30 p.m.

Chef Collin Donnelly has created a delicious menu to complementthese fabulous wines.

Live Jazz Piano! by Robert Donnelly

This dinner is by reservation only and seating is limited

Reservation will be taken until noon on the Tuesday before the event.

Menu

Turkey Flat "The Turk" Semillion Marsanne 2005
Aperitif

Turkey Flat "The Turk" Shiraz, Mourvedre, Grenache, Cabernet 2004
(90 points from Robert Parker)
Winter Frisee & Belgian Endive Salad with Crispy Duck
Red Wine & Thyme Glazed Hedgehog Mushrooms, Roasted Parsnips, and Fried Quail Egg

Turkey Flat "Butcher's Block" Rhone Style Blend
Shriaz, Granache, Mourvedre 2005
(92 point from Robert Parker)
Slow Braised Pork Shoulder "Rillettes"
Crispy Potato Tuiles, Salad of Shaved Fennel & Celery, Black Truffle Carpaccio, and Shiraz-Juniper Reduction

Turkey Flat Shiraz 2005
(94 points from Robert Parker)
Espresso & Rosemary Rubbed Lamb Tenderloin
Butternut Squash Puree, Pan Fried Stone Ground Parmigiano-Reggiano Polenta, Sauteed Brussel Sprout Leaves, Fresh Cranberries,
and Star Anise-Cranberry Coulis

Dessert
Passion Fruit Creme Brulee
Dark Chocolate Croquant, and Fresh Fruit

$65 per person
(plus tax and gratuity)
Menu Subject to changes
for more information or past wine dinner menus visit our website at
www.yellowhammerrestaurant.com

The YellowHammer Restaurant
 Wine Dinner Series

Italian Wines
Wednesday, December 13th

We are proud to announce that Dennis Fullmer of Rush Wines will be joining us for an evening of food and wine beginning promptly at 6:30 p.m.
Chef Collin Donnelly has created a delicious menu to complement these fabulous Italian wines.

Live Jazz Piano by Robert Donnelly

This dinner is by reservation only and seating is limited
Reservation will be taken until noon on the Tuesday  before the event.

Menu
 
Trappolini Orvieto DOC, Umbria, Italy 2005
Aperitif
 
Venica & Venica Tocai Friulano,
Friuli Venezia Giulia, Italy 2005
 Grilled Rosemary Shrimp "Pasta e Fagioli"
Stewed Borlotti Beans, Tubini, Baby Clams, Parsley,
and Estate Pressed Olive Oil
 
Cadia Babera d'Alba, Piedmont, Italy 2002
 House-made Pancetta, Tomato, Garlic &
Wine Braised Rabbit "Genovese"
Fried Stone Ground Parmigiano-Reggiano Polenta, Sauteed Greens, and Fennel Pollen
 
Scopetani Chianti Reserva, Tuscany, Italy 2001
 Pan Roasted Boneless Lamb Loin
Spaghetti Squash, Sauteed Potato Gnocchi, Sage, Pumpkin Seeds, Local Pomegranate, Wild Arugula,
and Balsamic Reduction
 
Dessert
Homemade Cannolis
Ricotta, Fresh Mint, Candied Citrus, Toasted Hazelnuts, Bergamot Infused Belgian Chocolate Sauce,
and Home-made Pomegranate Gelato
 
$65 per person
(plus tax and gratuity)

Maison Joseph Drouhin

Wednesday, November 29th, 2006

Apéritif

Pouilly Fuisse 2004

Chablis Domaine De Vaudon 2004

Alaskan King Crab
Green Apple, Shaved Fennel & Juniper “Gratin”, Cider Sabayon, Saffron Emulsion, Fennel Oil, and Crispy Leeks

La Foret Pinot Noir 2004

House-made Pâté de Campagne
Toasted Baguette, Sour Cherry Mustard, Mâche, andWalnut Vinaigrette

Savigny Les Beaune 2004

Seared Lamb Loin En Croûte
Mushroom Duxelles, Swiss Chard, DuPuy Lentils,
and Red Currant Sauce

Gevrey Chambertin 2004

Pulled Pot Roasted ‘Maple Leaf Farm’ Duck Confit
Sautéed Brussel Sprout Leaves, Thyme Roasted Carrots, Fresh Cranberries, 21 Year Old Balsamic Vinegar, and Wild Chanterelle Mushroom Sau

Bergamot Infused Belgian Chocolate Fondue
Home-made Toasted Vanilla Pound Cake, Fresh Pear, Dried Nectarines, Medjool Dates, and Pecans

Menu Subject to Changes

$93  per person

(plus tax and gratuity)

 The YellowHammer Restaurant
 Wine Dinner Series

Torbreck Vintners

Wednesday, November 1st

We are proud to announce that Jerome Crawford of Grassroots Wine Importers, and a representative from Torbreck Vintners will be joining us for an evening of food and wine beginning promptly at 6:30 p.m.

Chef Collin Donnelly has created a delicious menu to complement these fabulous Torbreck wines.

Live Music by Robert Donnelly

This dinner is by reservation only and seating is limited

Reservation will be taken until noon on the
Monday before the event.

Menu

Marsanne Rousanne 2005

Warm Brie
Australian bush honey, petite herbs, crimson endive, radicchio, and asian pear salad

Woodcutters Semillion 2004

Trio of Baked Rappahannock Virginia Oysters
house cured pancetta, artichoke,
and vanilla-apple pan roast

Woodcutters Shiraz 2005

Mustard, Parmesan & Thyme Crusted Lamb Chops
"Cocotte" of olives, tomatoes, haricots vert,
baby carrots, chickpeas, and turnips

The Steading 2003

Wine Braised "Painted Hills" Beef Short Rib
Celery root puree, garlic confit, grilled onions,
winter herbs, chard, and pan jus

Dessert Trio

Pistachio-crusted belgian chocolate pate with
cinnamon pear compote

Spiced, poached sekel pear stuffed with orange confit, mascarpone, and mint with sherry caramel

Profiterole with homemade vanilla-date-almond
ice cream and pomegranate molasses


$80 per person
(plus tax and gratuity)

Please call for more information  (334) 887-5800

South Africa

Wednesday, October 18th, 2006

Graham Beck NV Brut

Aperitif

Vancha White Blend 2004

Alaskan King Crab Salad
Julienne Carrot, Belgian Endive, Petite Herbs, Lemon Vinaigrette, and Crispy Leeks

Springfield Estate Special Cuvee Sauvignon Blanc 2004

Passion Fruit Marinated Seared Prawns
Curried Cauliflower “Risotto”, Fried Okra, and Lime-Red Pepper Coulis

Graham Beck Shiraz 2002

Wine Braised ‘Niman Ranch’ Pork Shank Stew
in the Style of Paul Bocuse
Turnip, Kohlrabi, Parsnip, and Black Truffle

Graham Beck Pinno Pinotage 2004

Pan Seared Arctic Char
Buttered Rutabaga, Sautéed Greens, Garlic Confit,  and “Mulled” Wine Sauce

Roasted Pear Charlotte
Pistachio Crusted Homemade Chili Pumpkin Ice Cream, Rum Raisins, Locally Grown Pomegranate, and Chocolate Ganache

Menu Subject to Change
$ 75 per person
(plus tax and gratuity)

Thursday, September 14th, 2006

Oyster Bay

We are proud to announce that Nan Harrison and a Representative from The Oyster Bay Winery will be joining us for an evening of food and wine beginning promptly at 6:30 p.m.

Chef Collin Donnelly will create a delicious menu to complement a few wonderful Oyster Bay wines.

Live Music by Robert Donnelly

This dinner is by reservation only and seating is limited
Reservations will be taken until noon on Monday, September 11th

Menu

Oyster Bay Marlborough Sauvignon Blanc

Passion Fruit Marinated Conch Ceviche
with Shaved Fennel & Grapefruit Salad, and Tangerine Mustard Sauce

Oyster Bay Marlborough Chardonnay

Pan Fried Maine Peeky Toe Crab & Saffron Risotto Cake
with Vanilla Braised Hearts of Palm, Petite Herbs, and Lemon Emulsion

Oyster Bay Merlot, Hawkes Bay wine region

Pan Seared Maple Leaf Farm Duck Breast
with Watercress, Red Plums, Toasted Walnuts, and Duck Cracklins'

Oyster Bay Marlborough Pinot Noir

Roasted Wild Alaskan King Salmon
with Herbed Potato, Housemade Pancetta, & Chanterelle Mushroom Strudel, and Basil Cream Sauce

Local Waverly Pear & Almond Tart
with Chocolate Ganache, and Whipped Cream


$65 per Person
(plus tax and tip)
menu subject to slight changes

Thursday, August 31st, 2006

Four Seasons of
New Zealand

We are proud to announce that John Mason and Jerome Crawford of Grassroots Wines will be joining us for an evening of food and wine beginning promptly at 6:30 p.m. Chef Collin Donnelly will create a delicious menu to complement a few wonderful wines from New Zealand.

Live Music by Robert Donnelly

This dinner is by reservation only and seating is limited. Reservation will be taken until noon on
Monday, August 28th

The Menu

Mudhouse Sauvignon Blanc 2005
Sauteed Soft Shell Crab
Asparagus Risotto, Fresh Pea Greens, Curried Carrot Emulsion, and Lemon Sauce
~
Lake Chalice Marlborough Riesling 2005
Summer Wild Arugula Salad
Herbed Fresh Goat Cheese, Hazelnuts, Green Apple Vinaigrette, and Pomegranate Roasted Peaches
~
Lake Chalice Marlborough Pinot Noir 2004
Rose Butter Basted Georgia Quail
Chanterelle Mushrooms, Polenta, Sauteed Chard,
and Tart Cherry Sauce
~
Alpha Domus Hawkes Bay Navigator 2002
Potato Stuffed with Grilled New Zealand Lamb
Shepherds Pie
Parsley Truffle Butter and Cabernet Reduction
~
Melon Sorbet
Fresh Organic Melons, Lemongrass Sauce, and
Fresh Kiwi

$65 per person
(plus tax and gratuity)
Menu Subject to changes

Thursday, July 27th, 2006

A Taste of Spain

We are proud to announce that Jerome Crawford of Grassroots Wines will be joining us for an evening of food and wine beginning promptly at 6:30 p.m.
Chef Collin Donnelly will create a delicious menu to complement a few wonderful wines from Spain.
Live Music by Robert Donnelly

 
This dinner is by reservation only and seating is limited
Reservation will be taken until
noon on Wednesday, July 26th


 Menu

Gessami Gramona 2003, Penedes, Spain

Chickpea Socca
Roasted Mid-Summer Vegetables, Toasted Almonds,
and Rosemary Infused Local Honey

Enate Chardonnay 2003, Somontono, Spain

Jamon Serrano Wrapped Red & Yellow Melon
Manchego Cheese, Fresh Basil, Chilies,
and Organic Olive Oil

Artadi Vinas de Gain 2002, Rioja, Spain

Anise Rubbed Seared Organic Beef Carpaccio
Shaved Fennel, Wild Arugula, White Truffle Oil,
Pinenuts, and Capers

Tilenus Roble Semi Crianza 2004, Galicia-Bierzo, Spain

Oven Roasted Confit of Pork Shoulder
Wine Glazed Fresh Bacon, Sesame & Orange
Crispy Fried Ear, Parsley-Shallot Salad, and
Cherry-Mustard Sauc

Chilled Chilton County Peach Consommé
Blueberries, Fresh Mint, Yogurt Ice Cream, and Almond Cornmeal Cake

$65 per person
(plus tax and gratuity)

 
Menu Subject To Change

Wednesday, June 14th, 2006
Praxis & Arbios Wines

We are proud to announce that Bill Arbios of Praxis & Arios Cellars and Glenn Toney of The Wine Source, will be joining us for an evening of food and wine beginning promptly at 6:30 p.m. Chef Collin Donnelly will create a delicious menu to complement a few wonderful wines from his vineyards in California. Live music by Robert Donnelly.

This dinner is by reservation only and seating is limited
Reservations will be taken until noon on Monday, June 12th

Menu

Praxis Sonoma County Sauvignon Blanc 2005
Pan Seared Alaskan Scallop
Sugar Snap Pea Purée, Fresh Mint, Merlot Radish Sprouts, Crisp Country Ham, and Lemon Crème Fraiche

Praxis Lodi Viognier 2005
Wild Chanterelle & Sweet Corn Tart
Fresh Nectarine, Sour Apricot Sauce, and Tarragon

Praxis Monterey County Pinot Noir 2005
‘White Marble Farm’ Pork Tenderloin Stuffed with Basil, Bacon & Mushrooms Stone Ground Parmigiano-Reggiano Polenta, Baby Arugula, Cherries, Pinenuts, and Shallots

Arbios Alexander Valley Cabernet 2001
Roasted New Zealand Lamb Chops
Ratatouille, Sage & Sunflower Seed Pesto, Black Current- Red Wine Sauce, and Crispy Potato Tuile

Mixed Berry Crisp
Toasted Hazelnut & Brown Sugar Streusel and
Homemade Crème Fraiche Ice Cream

Menu Subject to changes
$70 per person (tax and tip not included)

For Reservations Please call (334) 887-5800

About Bill Arbios

Bill Arbios happened upon his career in wine making while pursuing his childhood dream of becoming a veterinarian at the University of California, Davis in 1969. At the end of his second year of school, he took a summer job at a veterinarian’s office where he realized that being a veterinarian was more emotionally challenging than he had expected. Dismayed by the constant animal neglect, Bill knew that he needed to find a new career or risk caring for a backyard full of unwanted dogs and cats.

While surveying the University of California, Davis catalog, Bill noticed a class called “Introduction to American Wine.” Knowing that Davis is one of the best enology schools in the world, he thought that he might as well learn something about wine while trying to figure out what he really wanted to do – although he had never had wine before in his life! He fell in love with the creative and complex nature of wine making; he was thrilled that wine making encompassed chemistry, biology, physics and bacteriology - all of which were key components of his previous studies. As his understanding of wine making grew, Bill was seduced by the romance of wine and accordingly, he took his vows of poverty and enthusiastically entered into the brotherhood of wine making

Bill graduated from Davis in 1973 with degrees in Fermentation Sciences and Bacteriology and immediately embarked on his career in the wine industry. Prior to launching his Arbios label in 1993, Bill held wine making and consulting positions for well-known wineries in California’s Napa Valley, Sonoma County and Central Coast regions. His earliest experience in wine making was from 1973 through 1976 at Chateau Souverain, where he was mentored by the dynamic Lee Stewart. In addition to his wine making and vineyard management skills, Bill has had extensive experience designing wineries from the ground up. Specifically, he designed and supervised the construction of Fieldstone Winery in the 1970s, and was an integral part of the winery design and development of the William Wheeler Winery and Lyeth in 1980.

In 1981 Bill joined Sonoma County’s Lyeth winery, first as winemaker and production manager and then in 1988 as winemaker and vice president. While at Lyeth, Bill pioneered Bordeaux-style blended wines in Sonoma County, which eventually set the standards for all subsequent “Meritage” wines in the North Coast wine regions.

In 1992 Bill was appointed winemaker for Napa’s Jarvis Vineyards, where he aided in the design and implementation of a state-of-the-art underground winery. Following Jarvis, Bill spent two years as winemaker for Chateau DeBaun in Santa Rosa, where he was responsible for wine making, quality control and data tracking for custom wine making for clients such as Robert Mondavi, Delicato and Sebastiani.

Although Bill enjoyed his successful career making wine for many prominent wineries, he occasionally felt restricted by the bottom line to which large wineries must adhere. In addition, this self-described “vagabond vintner,” was starting to yearn for roots. With the creation of Arbios Cellars in 1993, his dream of expressing his artistry through wine and creating something lasting for himself and his family was realized. After a few years, he longed to experiment and make less “serious” wines as well. In 2000, he launched the Praxis label to practice his craft.

He currently resides in Healdsburg in Sonoma County with his wife of 6 years, Susan and his three teen-age sons. When Bill is not making wine, he enjoys scuba diving, cooking, music and gardening. He also has his pilot’s license and loves to fly when given a chance.

Mac McDonald of Vision Cellars  

Wednesday, May 17th
beginning promptly at 6:30pm

 
Mac does not come to this area often and we are delighted that he could fit this dinner into his extremely busy schedule. Don't miss this opportunity to taste his outstanding wine and met one of California's finest winemakers.

Chef Collin Donnelly will create a delicious menu to complement a few wonderful wines from his vineyards in California.This dinner is by reservation only and seating is limited. Reservations will be taken until Monday evening, May 15th

Menu

Vision Cellars Rose 2004

Marinated Yellow Fin Tuna Tartare
Fresh Cantaloupe, Avocado, Basil, and Proscuitto

Vision Cellars Blanc Gris 2004
Maine Peeky Toe Crab & Scallion Potato Cake
Lamb’s Lettuce, Pineapple & Daikon Radish Salsa

Vision Cellars Sonoma County Pinot Noir 2004

House made Pulled Duck Confit &
Roasted Mushroom Flat Bread
White Beans Puree, Garlic, and Herbs

Vision Cellars Gary’s Vineyard Pinot Noir 2004
Pan Seared Wild Copper River Salmon
Black-eyed Peas, House Cured Pancetta, Sautéed Chard, and Pinot Noir Sauce

Citrus Almond Polenta Cake
Homemade Waverly Honeysuckle Ice Cream,
and Fresh Berries
 
Menu Subject to change
$65 per person
(tax and tip not included)
 

Please call for reservations (334) 887-5800

About the Winery

Located in Windsor, California, Vision Cellars was founded by Mac and Lil McDonald in 1995. The winery specializes in the production of small lots of pinot noir, rosé, and a sauvignon blanc/pinot gris blend. A native Texan, winemaker Mac McDonald was born the son of a moonshiner considered by many to be the finest moonshine maker in Texas. Mac’s mother Elbessie, along with her brothers and sister, made wine from various fruits that they grew. Even though Mac grew up around distilled spirits and fruit wines, he did not develop a taste for either until much later, when he tasted his first Burgundy wine in 1955. It was at that moment that he fell in love with fine wine and vowed to become a maker of fine pinot noir. Years later, after tasting pinot noir from around the world and making several trips to Burgundy, he and his wife Lil purchased the best fruit available and bottled their first pinot noir in 1997. Mac’s personal vision to become a winemaker had finally been realized. Since then, Mac’s wines have garnered the attention and accolades of magazines such as Wine Spectator and Wine Enthusiast, among many others. For more information about Vision Cellars and its wines, visit to www.visioncellars.com.

 
Available Wines:

Vision Cellars "Blanc Gris" White Wine, California '04.

A blend of sauvignon blanc and pinot gris, this light-bodied wine boasts lovely aromas of lemon and lime, softened with hints of vanilla. Flavors of kiwi fruit and white Georgia peach abound on the palate. The finish is soft yet lingering. Only 420 cases made.
 
Vision Cellars Rosé, California '04.

This rosé of grenache and syrah was sourced from Mendocino County and Santa Lucia Highlands by winemaker Mac McDonald. The wine reveals aromas and flavors of honeysuckle and white Georgia peach, and the smooth, clean palate ends with a rich, juicy finish.
 
Vision Cellars Pinot Noir, Sonoma County '04.

From the son of a Texas moonshiner comes this award-winning Sonoma County pinot noir. Displaying aromatic notes of ripe cherry and __mocha, the wine is pure blueberry and plum from start to finish. Only 638 cases made.  
 
Vision Cellars "Rosella's Vineyard" Pinot Noir, Monterey County '03.

Winemaker Mac McDonald has described this full-bodied wine as “sex in a bottle.” Sourced from the Santa Lucia Highlands in Monterey County, it offers aromas of fresh strawberry and raspberry, while the lively palate shows balanced acidity, light tannins, and a hint of sweet French oak. 
 
Vision Cellars "Garys' Vineyard" Pinot Noir, Santa Lucia Highlands '04.

Winemaker Mac McDonald, the son of a Texas moonshiner, crafted this rich pinot noir. It exhibits layers upon layers on blackberry, plum, and cherry, finishing off with a little strawberry and hints of spice. Only 324 cases made.
 

Thursday, May 4th, 2006
A Taste of Australia

We are proud to announce that Chris Sennet of Australian Premium Wine Collection , an importer of premium wines from Australia will be joining us for an evening of food and wine beginning promptly at 6:30 p.m.
Chef Collin Donnelly will create a delicious menu to complement a few wonderful wines from different regions of Australia.

This dinner is by reservation only and seating is limited
Reservation will be taken until noon on Monday, May 1st

The Menu

The Wishing Tree Unoaked Chardonnay 2005
Warm Lemon Thyme Chevré Tart
Moroccan apricot sauce, pistachios, and mache

Rocky Gully Dry Riesling 2005
Seared Canadian Scallop and Prawn Ceviche
lime-avocado sauce, green mango, merlot radish sprouts, extra virgin olive oil, and red salt

Hill of Content Pinot Noir 2004
Mushroom Duxelle & Crumb Crusted Salmon Cake
Swiss chard, smoked bacon, and plum-pinot noir sauce

Elderton Tantalus Shiraz Cabernet Sauvignon 2003
Grilled Oregon ‘Painted Hills’
Organic Butcher’s Tenderloin
Curried crushed potato & sugar pea empanada, pinenut, parsley, and basil picada

Pineapple Almond Cake
Homemade caramel ice cream, passion fruit
and cherry sauces

Menu subject to changes

$60 per person
(plus tax and tip )
For Reservations Please call (334) 887-5800

Wednesday, April 19th, 2006
A Taste of Argentina

We are proud to announce that Richard Paleski, an importer of premium estate wines from Argentina and Grant Gordon of Pinnacle Imports will be joining us for an evening of food and wine beginning promptly at 6:30 p.m.
Chef Collin Donnelly will create a delicious menu to complement a few wonderful wines from different regions of Argentina.

 
This dinner is by reservation. Reservation will be taken until Monday, April17th

The Menu

Crois de Susana Balbo Malbec Rose 2005

Fried Eggplant ‘Crostini’
Black Pepper & Herbed Goat Cheese and Fresh Strawberry

Crois de Susana Balbo Torrentes 2005

Blue Fin Tuna Carpaccio
Marinated Piquillo Peppers, Dried Apricots, Salt Packed Capers, Baby Arugula, Lavender, and Organic Olive Oil

Luca Chardonnay 2003

Butter Poached Maine Lobster Tail & Seared Scallop
Roasted Butternut Squash Bread Pudding, Pea Greens, Cherry Tomatoes, Vanilla-Meyer Lemon Vinaigrette,
and Hazelnut Brown Butter

Ben Marco Cabernet Sauvignon 2003

Grilled Oregon Organic Beef, Leek & Apple Empanada
Cactus & Fresh Cheese Salad, Salsa Verde, and Fried Okra

Ben Marco Malbec 2003

Roasted Quail Stuffed with Raisins, Dates & Spanish Chorizo
Saffron Rice, Braised Spinach, Bitter Chocolate Sauce,
and Rose Essence

Homemade Ice Cream Trio
Passionfruit, Dulce de Leche, and Blood Orange;
Hand Dipped Chocolate, Chili & Cinnamon Truffle

$65 per person
(plus tax and tip)
For Reservations Please call (334) 887-5800

 
Coming Soon...

We are proud to announce that Chris Sennet of Australian Premium Wine Collection will be joining us on THURSDAY MAY 4th for an evening of food and wine .
 More information will be avaliable soon

Previous Dinners & Special Menus

A Taste Of Australia

Thursday, January 26th, 2006

We are proud to announce that Robert Carter of Scott Street Portfolio and Grant Gordon of Pinnacle Imports
will be joining us for an evening of food and wine beginning promptly at 6:30 p.m.
Chef Collin Donnelly will create a delicious menu to complement a few wonderful wines from different regions of Australia.

This dinner is by reservation only. Reservations will be taken until Monday, January 24th

MENU

E&T Gnangara Sauvignon Blanc 2004

Chilled Clams
green apple & fennel ‘mignonette’, seaweed salad, and salsa verde

Evans & Tate Margaret River Chardonnay

Bitter Green Salad on a Gruyére "Gougére"
pancetta, pecans, shaved gruyere cheese, and
lemon-vanilla vinaigrette

Punters Corner Triple Crown 2001
Shoestring Potato Crusted Lamb Chop "Lollipops"
eggplant caviar, mint pesto and red wine reduction

Tapestry Cabernet Sauvignon 2002

Duck Confit & Mustard Green Spring Roll
truffled dupuy lentils, and cranberry-sage dipping sauce

Simon Hackett Shiraz 2002
Braised Beef Short Ribs
yukon gold & parsnip purée, sautéed brussel sprout leaves, and thyme pan jus

NV Peter Rumball Sparkling Shiraz
Double Dark Chocolate Bread Pudding
Wine soaked bing cherries, almond whipped cream, and cocoa sauce

Menu subject to change

$65 per person

(plus tax and tip)

For Reservations Please call (334) 887-5800

Scott Street Portfolio is the premier supplier of Australian wine to the North America market place. Their philosophy is to select the most regional representative wineries from premium wine appellations across the continent. To become a part of the Scott Street Portfolio, wineries must demonstrate that they can and will continue to achieve excellent quality and character from their respective regions.

Australia is extremely diverse in her soil, climate and topography, which allows her to be home to premium vineyard regions reflective of their own taste profiles and characteristics, quite different from one another. The winemakers are equally diverse, as many have inherited that Australian spirit of innovation and experimentation that comes from a people who learned to thrive so far from their homelands. Australia is setting the pace in the international wine world with exceptional quality, growth and innovation.

Robert Carter brings over thirteen years of experience within the wholesale and supplier wine & beverage industry. Before joining Scott Street, Robert was employed at Inniskillin Ice-wine where he helped build Inniskillin into the #1 top seller of ice-wine in the world. With employers such as Inniskillin, Vincor, E&J Gallo and Remy Amerique; Robert built a substantial customer base and expanded his distribution in order to exceeded sale goals for each company in which he was employed with. Robert currently resides in Pompano Beach, Florida with his wife Lara, and now oversees all of Scott Street Portfolio's Southeast Sales

In January we featured Renard Winery with our first dinner

In February we featured Victor Hugo Wines with a special menu on Thursday, February 17.

In March we featured Melville Winery. Chef Collin Donnelly created a wonderful menu to complement a few of Melville’s delicious wines.

In April we featured Witness Tree Vineyards . Chef Donnelly created a delicious Menu to complement some of Witness Tree's wonderful wines.

In October we featured wines of the northwest with
two separate dinners. Here is a sample menu.

Here is a Special Seafood Dinner
and
Here is a Special Italian Dinner