3 Wines and 3 Courses for $39.00
For our last week of the 2010-2011 ski season, Chuck and Bibber have created another mouth-watering menu for your dining pleasure, and I’ve selected wines to match. This week’s selections riff on a spring theme, beginning with a salad showcasing fresh flavors of cucumber, citrus and mint paired with a Dry Creek Chardonnay from an old student of our longtime friend (and my former employer) Jed Steele. Next we move to Washington, where we pair the star-crossed syrah-based Syzygy wine with a hearty seafood cioppino, or grilled bison with Bibber’s new “Montana Risotto”. We’ve been tweaking the risotto this week in the Dining Room to resounding acclaim. Finally, we look again to Washington to a classic strawberry rhubarb dish from Chuck’s childhood paired with a Walla Walla classic winery and their eclectic white blend.
The dinner is available from 6:00-9:00, Sunday, April 3-Saturday, April 9. Call for reservations at 995-4111 and be sure to let us know you want the Personal Wine Dinner. Please note, April 9 is the last night the restaurants at Buck’s will be open until May 6.
Wild baby arugula and cucumber salad, citrus and mint chick pea cake, vanilla bean vinaigrette
Handley Chardonnay, Dry Creek, 2006
Sea scallop, shrimp, calamari in a roasted tomato saffron cioppino, warm baguette, truffle aioli
Char-grilled Bison tenderloin, pistachio gorgonzola compound butter, Montana risotto with locally grown barley, kamut, oyster mushroom, leeks.
Syzygy Red Blend, Columbia Valley, 2007
Grandma Mary’s rhubarb cake wrapped in cinnamon phyllo; frozen strawberry mascarpone mousse
White Blend “Melange Blanc”, Waterbrook, 2007
For more information about the wines, follow this link.
And as we all love eye candy, I’ve attached some mouth watering pictures. We thank you for being our guests. I hope you can find a chance to come in next week and enjoy Bibber’s handiwork.
David O’Connor (DOC)
Managing Partner and Wine Director