PowerPoint Presentation · PDF filePoached fragrant Quince Crumble with “smantana”...

Wednesday 24th JuneCanapés

Avincis Crâmpoșie Selecționată 2011, Drăgășani, România

Trio of stuffed vine leaves

Avincis Feteasca Regala & Pinot Gris 2012, Drăgășani, România

“Urda” Gnochhi with green beans, parsley pesto & aged goat’s cheese

Avincis Muscat Ottonel & Sauvignon Blanc 2013, Drăgășani, România

Confit of duck with smoked “fasole batuta” and walnut pomegranate sauce

Spring salad of fresh leaves

Vinaigrette with honey and cold pressed sunflower oil

Avincis Pinot Noir, 2011, Drăgășani, România

Stilton & Poached Pear Tart, Thyme ice cream, Chocolate & Cardamom MousseAvincis Cuvee Amelie 2011, Drăgășani, România demi sec

Walnut , hemp oil& “mamaliga” bread with buffalo butter

PRIVATE PARTIES • CORPORATE EVENTS • CATERING • WINE TASTING EVENTS • COOKERY WORKSHOPS

Putul lui Zamfir 15 | Tel. 0736 933 531 | [email protected]

Pairing Menu by Rachel Sargent

for

Avincis & friends

mailto:[email protected]

Saturday 13th JuneTrio of stuffed vine leaves

Prince Stirbey Novac Brut, Rosé, Spumant, Drăgășani, România


Crama Girboiu, Tectonic, Muscat Ottonel , doc-cmd Cotesti , România

Confit of duck with smoked “fasole batuta” and walnut sauce

Spring salad of fresh leaves, radishes”, spring onions, “loboda”


Corcova Feteasca Neagra, 2013, Mehedinti, România

Crama Girboiu, Tectonic, Feteasca Neagra , 2013, doc-cmd Cotesti , România

Recaș, Selene, Fetească Neagră 2013, Recaș, România

Stilton & Poached Pear Tart, Thyme ice cream, Chocolate & Cardamon Mousse

Balla Geza, Stonewine, Cadarissima,2011, Minis Maderat, România

Walnut & “mamaliga” bread with buffalo butter




for

Alex & friends


Wednesday 27th MayStuffed vine leaves



Balla Geza, Stonewine, Furmint, 2013, Minis Maderat, România

Confit of duck with smoked “fasole batuta” and walnut pomegranate sauce

Spring salad of fresh leaves, radishes”, spring onions, “loboda”


Corcova Feteasca Neagra, 2013, Mehedinti, România

Terra Romana, Cuvee Charlotte 2010, Dealul Mare, România

Crama Oprisor, Smerenie 2011, Mehedinti, România

Chocolate & Cardamon Mousse

Balla Geza, Stonewine, Cadarissima,2011, Minis Maderat, România

Walnut & “mamaliga” bread with buffalo butter




for

Michelin Romania


Menu Monday 20th AprilBites & Shots

Tomato & walnut pesto, “Leurda” pesto, Chicken Liver parfait on crostini (VG)

Private reserve grappa from the Avincis winemaker, plum tuica, private palinca

Roast Beetroot, lentil & goats cheese salad (V)

Recaș Solo Quinta 2012, Recas, România

Beef in Feteasca Neagra served with char grilled rosemary “mamaliga”

Served with

Spring salad of fresh leaves, radishes, fresh “Urda cheese”, spring onions, “loboda” and vinaigrette with honey and cold pressed sunflower oil

Recaș, La Putere Fetească Neagră 2012, Recaș, România or

Corcova Reserve, Feteasca Neagra, 2011, Mehedinți, România

Chocolate & “Magiun de prune” tart with celeriac ice cream (VG)Prince Stirbey "Dessert" , Drăgășani, România (375ml)

Home made visinata, zmeurataHome made bread selection, Tea, Coffee, Water included

VG – Vegan/ mancare de Post



Four Course Tasting Menu “Best of Romania” for




The Romanian Bailliage of the Chainedes Rotisseurs

Christmas Dinner

Friday 12th December 7pm

Canapés

Foie Gras lollipops with lingonberry (“merisoare”) salsa Acadele din Foie Gras cu salsa de merisoare

Mini salad cup of endive, pear &"burduf" cheese in “scoarta de brad” (pine bark) with spiced caramelisedwalnuts Mini s

alata de andiva, pere si branza de burduf in scoarta de brad cu nuci caramelizate iuti

Roast red pepper & smoked paprika gazpacho shots Shot de gazpachio din ardei copt cu paprika afumata


To Start

Beetroot & Goat Cheese RisottoRisotto cu sfecla rosie si branza de capra

Avincis Pinot Noir 2011, Drăgășani, România

Palate Cleanser

Lemon & fennel seed sorbet with Private Cellar Avincis Grappa

Main Course

Fillet of Venison, red wine & chocolate sauce, mashed celeriac & potato, rucola & pomegranate salad File de

vânat cu sos de vin rosu si ciocolata, piure de cartofi si țelina servit cu salata de rucola si rodie

Davino Domaine Ceptura Rouge 2007, Dealul Mare, România

Dessert Trio

“Macese” (Rosehip) and Walnut Tart Tarta cu macese si nuci

“Magiun de Prune” and Chocolate MousseMousse de ciocolata cu magiun de prune

White Chocolate & parsnip ice creamInghetata de ciocolata cu păstârnac

Prince Stirbey "Dessert" , Drăgășani, România

A Savoury

Stilton & Spiced Pear Tart Tarta cu branza Stilton si pere condimentat

Calem 2007 LBV Port

Water and home made bread included


Menu Thursday 19th March Tomato & walnut pesto, “Leurda” pesto with home made crostini (VG)

Prince Stirbey Crâmpoșie Brut, Spumant, Drăgășani, România

Roast Beetroot, lentil & goats cheese salad (V)/ (VG)


Confit of duck with a pomegranate & walnut sauce & Smoked chick pea mash

Or Vegetable & Olive Tagine & Smoked chick pea mash (VG)

Served with

Winter jewel salad of pomegranate, walnuts, olives, rucola, coriander green olives and pomegranate molasses (VG) Home made bread selection

Prince Stirbey Novac 2007, Limited Edition, Drăgășani, România or

Corcova Reserve, Pinot Noir, 2011, Mehedinți, România

Pomegranate & Rosewater sorbet , Pistachio Coconut Shortbread (VG)Prince Stirbey "Dessert" , Drăgășani, România (375ml)

Home made bread selection, Tea, Coffee, Water includedVG – Vegan/ mancare de Post



Four Course Tasting Menu “Best of Romania” for




CHEERS FOR BEER

DINNER

[insert date]

Canapés & Welcome Drink

Fresh bread, grissini, home made roast tomato & walnut pesto

Prosecco Ora DOCG, Italy

Soup

Cheddar & IPA soup

To Start

Risotto alla birra con radicchio e salsiccia

Main Course

Steak & Stout Pie, mashed celeriac & potato, rucola & pomegranate salad

Dessert Trio

Compote of spiced pears poached in citra pale ale with house made vanilla ice cream


WELCOME BUBBLESHome made grissini, home made roast tomato & walnut pesto

Prince Stirbey Crâmpoșie Brut, Spumant, Drăgășani

TO START

Roast Red pepper, smoked paprika soup


MAIN COURSE

Roast fillet of beef , red wine jus or Porcini risotto

roast vegetables, local herbs and fresh leaves salad o

Crama Oprisor, Smerenie 2011, Mehedinti, România 15,486 bottles made. A bold blend of Shiraz, Pinot Noir & Dornfelder. Become a believer.

DESSERT

Poached fragrant Quince Crumble with “smantana”

Stirbey Dessert

“AUTUMN HARVEST” 3rd October 7pm



BEST OF ROMANIA private dinner with paired

wines for


WELCOME BUBBLESTwiglets, Vol au vents, Stuffed Tuna Tomatoes, Pineapple & Cheese sticks,

Cocktail sausages

[wine]

TO START

Prawn Cocktail with Marie Rose sauce

[wine]

MAIN COURSE

Venison Wellington or Salmon Coulibiac with duchesse potatoes , green beans and glazed carrots

[wine]

DESSERTS

Crunchie Bar chocolate mousse, Baked Alaska, Black Forest Gateau

STILTON & PORT

Stilton, cream crackers & Ruby Port

“



BON VOYAGE VIKKI &GIO

GALLOPING GOURMET DINNER 14th October 7pm




CHAMPAGNE & CANAPES

Marinated olives, tapenade on crostini, tomates confits pesto

Moet Chandon Rosé, Champagne, France

AMEUSE BOUCHE

Courgette, pea and pistachio gazpacho

TO START

Salmon Ceviche Salad

Minuty, Côtes de Provence, 2013, France

MAIN COURSE

Seafood Plateau on Chick Pea Puree with roast red pepper coulis

Louis Latour La Chanflere, 2012, Chablis, France

Domaine De Montille, Meursault ‘les narvaux du dessous’, 2009, Burgundy, France

Deux Montille, "Montée de Tonnerre" 1er Cru, 2010,Chablis, France

DESSERT

Dark Chocolate Mousse & Raspberry gateau

“Sunshine, Seafood & Fine Wines” Dinner 12th May 7.30pm

PRIVATE DINNER FOR ___BIRTHDAY

Food by Rachel Sargent

Wine Pairing Robert Marshall




NIBBLES & FIZZ

Canapés & Prince Stirbey Crâmpoșie Brut, Spumant, Drăgășani, România

MAIN COURSES

Fillet Steak with red wine & chocolate sauce, truffled mashed potato

Or

Salmon fillet with a fresh herb & walnut crust, served with chick pea chips and harissa aioli

Fresh seasonal leaves market salad with honey vinaigrette

Crama Oprisor, Dragaica Rosie,2011, Mehedinti, România

Terre Precieuse Pinot Noir, 2011, Dealul Mare, România (bio)

Recas, Solo Quinta, 2013, Recas, Romania

DESSERT – a la carte

Home made bread, water, tea & coffee included

Dinner 28th May 8.30pm

“Bon Voyage Cristina”

PRIVATE LEAVING DINNER




WINE PAIRED DINNER by Food by Rachel Sargent

Wine by Frederique Vigroux

“VOYAGES DANS LES COTES DU RHONE”

CANAPES

Canapés (selection of canapés)Paired with: Laurenti, Brut, Champagne, France

SOUP / SOUPE

Soupe à l’oignon (French Onion Soup with cheese croutons) Paired with: White Côtes du Rhône "A l’ombre des fontaines" 2012 | France Côtes du Rhône

Vignerons de caractère

STARTER / ENTREE

Terrine de lapin aux fruits secs, brioche grillée (Rabbit & dried fruit terrine with brioche toast) Paired with: White Crozes Hermitage 2012 | France Côtes du Rhône | Alain Graillot

orSalade Lyonnaise (poached egg, lardons, chicken liver, croutons, frisée lettuce)

Paired with: Rosé Côtes du Rhône "A l’Ombre des Fontaines" 2012 | France Côtes du Rhône Vignerons de caractère

Sorbet au citron et basilic (lemon sorbet with basil)

MAIN COURSE / PLAT PRINCIPAL

Quiche saumon, asperges et salade verte (salmon & asparagus Quiche with green salad)

Paired with: White Crozes Hermitage 2012 | France Côtes du Rhône | Alain Graillot

orSaucisses Lyonnaises aux pommes de terre nouvelles et lentilles (Lyonnaise sausages, new potatoes & lentils)

Paired with: Red Crozes-Hermitage 2011 | France Côtes du Rhône | Alain Graillot

or

Lapin au Vin Rouge avec purée de céleri (Rabbit in Red Wine with celeriac mash)

Paired with: Red Côtes du Rhône (BIO) | France Côtes du Rhône | Domaine de la Carobelle

CHEESE / FROMAGE

Cinq fromages français, buiscuits d’avoine-maison, pâtes de coigns faits maison (Five French cheeses, home made oatcakes, home

made quince paste)

Try with: Vacqueyras "Les hauts de Castellas" 2010 | France Côtes du Rhône | Vignerons de Caractère

DESSERT

Baba au rhum avec compote de rhubarbe (Rum baba with rhubarb compote)

Paired with : Sainte-Croix-du-Mont 2007 | France Bordeaux | Château du Pavillon




“MANHUNT” SIX COUNTRIES, SIX EPISODES

MENU FOR DISCOVERY CHANNEL

CANAPES

Tofu & Spring Onion Dumplings with Kimchi (South Korea)

Paired with “Soju”

TO START

Barszcz with uszka (Poland)

Paired with Chopin Potato Vodka

MAIN COURSE

Chicken & Calamari Adobo (Philippines) with Torrejitas de maíz (Panama) & Stir fried Cabbage (Philippines)

Paired with Domaine Leon Barral, Faugeres 2010 Appelation Fougeres Controlee

IN BETWEEN

Fresh lime, orange & pineapple Margarita (Arizona) made with Tequila Corralejo Reposado, 100% Agave, Mexico

DESSERT

Melktert with fresh fruit salsa (South Africa)

(Paired with Sth African dessert wine)

home made Polish pickle juice rye bread, water, tea & coffee included

WINE PAIRED GOURMET DINNER


Wines & Spirits by Richard

Fox


NIBBLES & FIZZ

Prince Stirbey Crâmpoșie Brut, Spumant, Drăgășani, România

TO START

Fennel, Orange & Octopus Salad

Lacerta Rosé, Blaufraenkisch ,2013, Dealul Mare, România

RISOTTO

Spinach, “Urzici” & Gorgonzola risotto (V)

DaVino Domaine Ceptura Alb, 2012,Dealul Mare, România

MAIN COURSE

Dukkah coated lamb cutlets served with couscous and new season herb salad

Recaș Solo Quinta 2012, Recas, România, România

Terre Precieuse Pinot Noir, 2011, Dealul Mare, România (bio)

DESSERT

White Chocolate Panna Cotta with strawberry, lime & basil salsa

Basilescu Busuioaca de Bohotin, 2011,Dealu Mare, România

Home made bread, water, tea & coffee included

PRIVATE DINING • COOKERY WORKSHOPS • WINE TASTINGPutul lui Zamfir 15 | Tel. 0722 661 784 | [email protected]

EARLY SPRING

Wine & Food Paired Dinner 18th March

“Best of Romania”




“Wild About Transilvania”

AVINCIS Wine & Food Pairing Dinner Weds 27th February

By Rachel Sargent & Richard Fox with Ghislain Moritz

Canapés

Wild Boar Bresaola rolls, Zacusca on char grilled polenta with sage, Beetroot Gazpacho shots with horseradish cream

Avincis Feteasca Regala 2010

To Start

Home made Wild Boar Sausage & Puy lentils

Avincis Cramposie Selectionata 2011

In Between

“Meggy Leves” Sorbet

Private Cellar Avincis Grappa

Main Course

Fillet of Venison, red wine & chocolate sauce, mashed celeriac & potato, rucola & pomegranate salad

Avincis Cuvee Andrei 2010

Dessert

Macese and Walnut Tart with Acacia Ice Cream

Avincis Muscat Ottonel Demi Sec 2011

Tea, Coffee, water and home made parsnip ciabatta included




DISCOVER CHILE

Wine and Food Paired Dinner

MAY 29th kindly hosted by HE The Ambassador of

Chile to Romania

Canapés

Merken Beef Brochettes, Scallop and Coriander Empanadas, Mini Quinoa salads

Wine pairing: 35 South Sauvignon Blanc Reserve 2010

To StartSalmon & Shrimp Ceviche

Wine pairing: Castillo de Molina Sauvignon Blanc Fume 2010

In BetweenAvocado Gazpacho with Chilean Olive Oil

Wine pairing: 35 South Shiraz Reserve

The Main EventFragrant Lamb Cutlets in Rosemary Gravy with Carquican Criollo & Sweetcorn Polenta

Wine pairing: 1865 Single Vineyard Carmenere 2007

Dessert PlateLeche Asada , Merken Chocolate Tart, Plum Compote

Wine pairing: Tieras Moradas Carmenere 2007

Tea, Coffee, water & home made corn tortillas included




“MOORISH DINNER”


Tapas

Pan con Jamon y tomate,Pinchitos Morunos,Manchego and Membrillo skewers

Wine Pairing: Blanco(Viura) Puelles 2010

To Start

Salmorejo (Spanish tomato and bread soup)

Wine Pairing: “Ygay-Capellania” Gran Reserva 1998

Main Course

Venison & Chorizo Pastilla, Roast Pepper salad, Espinacas con Garbanzos

Wine Pairing: Domino de Conte (Magnum), Bodegas Breton 1998

Taste Taste

Home made Bread, Marinated Olives, Olive Oil & Saffron Aioli

Vina Tondonia Reserva, Lopez de Heredia 1991

Tinto Reserva “Imperial”, Bodegas CVNR 1991

Alzania, Bodegas y Vinedos Alzania, 2001

Mauro, Bodegas Maurodos,2001

Pintia, Bodegas Pintia (Vega Sicilia) 2001

Alion Reserva Tinto, Bodegas y Vinedos Alion 1999

Gims de Porrera Classic, Vall Llach, 1999

Clos Mogador, Rene Barbier 2000

Dessert

Seville Orange & Saffron cake with Amontillado ice cream

Wine Pairing: Almacenista Palo Cortado 1-50, Lustau


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