Crew Valentine’s Weekend Menu

Appetizers

Maryland Crab Cake, Mixed Lettuce, Lemon-Caper Emulsion

Caesar Salad, Garlic Croutons, Sonoma Dry Jack Cheese

Portobello “Steak”, Arugula, Goat Cheese, Balsamic Reduction

Braised Lamb Crepe, Pickled Carrots, Cassoulet “Style”

Saute Prawns, Garlic-Sweet Chili, Corncake, Julienne Parsnips

French Onion Soup au Gratin

Seared Hudson Valley Foie Gras, Fruit Chutney, Port Wine Reduction (7 suppl.)

Main Courses

Crew’s Long Island Duckling, Wild Rice, Snow Peas, Black

Currant Demi Glaze

Atlantic Salmon, Wilted Arugula, Black Forbidden Rice, Dijon

Buerre Blanc Sauce

Braised Beef Short Rib, Root Vegetables, Herb Mashed Potato

Seafood Meuniere, Shrimp, Lobster, Brie, Artichoke, Puff Pastry

Grilled Filet Mignon, Spinach, Julienne Potato Cake, Cabernet

Demi Glaze

Seared Ahi Tuna, Stir-fry Vegetable, Basmati Rice Spring Rolls,

Hoisin Ginger Glaze

Special Dessert Sampler

Past Events: 

Pacific Northwest

Washington State

Wine & Tasting Dinner

 

Created by

 Executive Chef Mitchell Hauser

and

 Chef Edward Garcia

 THE VERITY WINE PARTNERS SELECTIONS

OF

LONG SHADOWS VINTNERS PORTFOLIO

Ms. Deborah Negron

From Verity Wine Partners will be our wine guide for this evening

Special Thanks to Meryl Hughes for creating the music selections for this evening

 

Hors d’oeuvres @ 7:00 pm

Dinner 8 – 10 pm

ADVANCED RESERVATION REQUIRED

CALL JOHN @ CREW 631 – 549 - 3338 

 

Menu

PASSED HORS D’ OEUVRES

Barnard Giffen

Sangiovese Rose 2012     90 pts Robert Parker

Distinctive, fragrant nose of ripe strawberries and tangerines. Boasts fresh, zippy acidity, while retaining elegance and finesse. Dry, with hints of maraschino cherry and candied orange peel in an expansive finish.

 

SECOND COURSE

Pacific Oysters “Rockefeller”

Oregon Greens, Pistachio Vinaigrette

Poets Leap

Dry Riesling 2013 Long Shadows     94 pts Robert Parker

Clear bright, medium intensity golden color. Clean on the nose, aromas of fresh grapes, honeycomb, fresh apple cider, lime zest. Medium-dry on the palate, Medium-full body on acidity. Flavors of pressed cider, peaches, nectarines, candied lime zest and sea salt.

 

THIRD COURSE

Pacific Wild Salmon Variety Trio

Cured, Seared and Tartar

Celeriac Root, Fiddlehead ferns 

Nine Hats

Bordeaux Blend 2013       94 pts Robert Parker

Cabernet Sauvignon, Merlot, Cab Franc, Petite Verdot, Malbec.

Big and juicy, lots of dark cherry and plumb flavors, cedar, toast, saddle leather, cigar smoke, espresso, elegant and mouth savoring

 

FOURTH COURSE

Venison and Wild Boar

Yukon Potatoes, leeks, Wild Cherry Ver jus                                

Chester- Kidder

Cabernet Sauvignon, Syrah blend 2010    93 pts Robert Parker

Allen Shoup named this wine in honor of his grandparents which reflects as an expression of how good Washington wine can be.

Deep and dark in color, this intensely aromatic wine is loaded with dark cherry, blackberry and a hint of chocolate. Impressive concentration of refined tannins and a lively mouth-feel it offers layers of fruit flavors and spice.

 

DESSERT

Washington State Apple Banquet

Warm Apple Tart, Apple Fritters and Caramel Apple crisp Sour Cherry and Raspberry Sauces 

Barnard Giffen 2012

Port      92 pts Robert Parker

Aromas of dark chocolate on the nose, deep, black cherry and bittersweet chocolate on palate with hints of espresso and fig.

 

Thursday October 9, 2014 

Tastes of Spain Wine & Tasting Dinner 

Created by

 Executive Chef Mitchell Hauser

and

 Chef Edward Garcia

 The Monsieur Touton Selections LTD

 Mr. Richard Tarkin

 From Monsieur Touton will be our Wine guide for the evening

 

ADVANCED RESERVATION REQUIRED

CALL JOHN @ CREW 631 – 549 - 3338 

 

Menu

PASSED HORS D’ OEUVRES

Clos Amador Brut Deli cat Cava Reserve

 

SECOND COURSE

Lobster Salad

Oyster Mushrooms, Julienne Mango, Scallion Potato Croquette.

Duel sauces of Warm Lobster sherry sauce & White Balsamic reduction

Do Zoe Alberino 2013

Intense aromas of pear, apple and lemon, herbs and white flowers on the nose hints of fruit on palate

 

THIRD COURSE

Seafood Empanada

Baby Corn, Mashe greens, clam and corn broth

 

Alto Las Pizarras Garnache 2005

Robert Parker 93 pts “Takes things to the highest level”. Toasty oak, black fruit, expresso aromas, full bodied supple, sweet black cherry, black fruit no hard edges.

 

FOURTH COURSE

 

Lamb and Crescent Duck Stew

Charizo, Red onion, Cannelloni Beans, Baby vegetables natural ajus

Alonso Del Yerro – Maria Tempranillo 2006

Ribera del Duero, Wine Region of the year 2012, Wine Enthusiast Magazine. This Region produces highly complex extremely well aging wines. Big complex wine, violet and dry earthen red tea leaves, bursts of chocolate on black tea nose. More eminent customers include Prince Charles of the British Royal Family.

 

FIFTH COURSE

 

Spanish Cheeses and Chocolate Tasting

 

Quinta do Noval Late Bottled Vintage Port, Portugal 2008

Rich, dark Port with ripe aromas of cherries and blackberries, with vibrant concentrated fruit backed up by silky tannins. The complex structure

 

The tastes of Spain is sure to be an amazing wine dinner to kick off the fall season. The first 45 minutes are an informal time to mingle and sip Spain’s Finest CAVA followed by our sit down wine dinner to promptly end at 10 pm.

We look forward to having you join us. Price is $ 100.00 per person.

Seating is limited please be sure to call

John At CREW !!! 549 -3338.

         

                                                                 

                        

Grand Cru at CREW

Five Course French Wine Tasting Dinner

Presenting

 The Monsieur Touton Portofolio

 Mr Richard Tarkin

from Monsieur Touton, our Wine Guide for this evening .

Thursday November 7, 2013

 7:00 pm to 10:00 pm

 First Course

Passed Hors d’ Oeuvres

Simonnet Febure Brut

 Cre’mant De Bourgogne

 Second Course

Beggars Purse of

Warm Seafood, Spinach, Whipped

 Ricotta Cheese, Tomato Bisque

 La Blanc Du Chateau Prieure Lichine

 White Margaux

 Sauvignon Blanc ~ Semillon

 Third Course

North Atlantic Halibut

 Braised Asparagus, Bhutanese Red Rice,

 Roast Corn and Pancetta Buerre Blanc

Louis Latour

 Corton Charlemagne

 Grand Cru 2007