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Wine Dinner Menu

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Michael, Chef Jamil and Chef Catherine have just completed the finishing touches on the extravagant menu for this Friday evening's Robert Kacher Selections Wine Dinner! Passed Hors d’Oeuvres Blue Crab Fritters with Roasted Apples, & Saffron Rouille Fennel Spiced Duck Breast with Onion Jam & Sweet Potatoes Allumettes Butter-Poached Oyster Shooter with Crispy Apple Wood Smoked Bacon & Salmon Caviar Hollandaise Cremant d’Alsace, Domaine Ehrhart, FR, NV First Course Pan-Roasted Mote Sturgeon and Maine Lobster Spiced Crawfish Bisque, White Truffle Pomm Puree & Ruby Micro Greens Chassagne-Montrachet “Virondot”, Domaine Mar Morey, FR, 2011 Second Course Confit Of Veal Breast Chanterelle Mushrooms, Roasted Butternut Squash, Pearl Onion, Hashed Petits Pois, Burgundy Demi Glace & Crispy Leeks Givry 1er Cru “Clos de Cellier aux Moines”, domaine Joblot, FR, 2010 Beaune 1er Cru “Cent-Vignes”, Albert Morot, Burgundy, FR, 2009 Third Course Fig & Espresso Braised Kobe Short Ribs, Roasted Heirloom Carrots, Sautéed Rainbow Swiss Chard, Parsnip Puree & Chive au Jus Gigondas, “Prestige des Hautes Garrigues”, Domaine Santa Duc, Rhone Valley, FR, 2011 Chateauneuf-du-Pape “Les Cailloux”, Domaine Brunel, 2011 Dessert Trio of Desserts Tarte Titan, Calvados Crème Brulee, Pistachio Macaron Muscat Beaumes de Venise, Domaine de Beaumalric, FR, 2011 This annual event is one of our most highly-anticipated functions of the year. While Robert (Bobby) Kacher is unable to join us in Sarasota this year, Michael Klauber will personally be hosting the affair with a member of his Bobby's team. Friday, November 21, 2014 7 p.m. at Michael's Wine Cellar $95/per person plus tax and gratuity Reservations are required as seating is limited for this special event. Click here to make online reservations or call 941-366-0007, ext. 229 to reserve via phone.