Menu Announcement: TOMORROW Cypress Becomes The Wine Room

TCR_The Wine Room_Banner_Final

We are pleased to announce the killer menu with wine and cocktail pairings our hosts have conjured for The Wine Room at The Cypress Room on Tuesday, February 17 at 6:30 p.m.  Per usual, this is subject to change (but we hope it doesn’t not even a bit!)  In the presence of greatness, The Genuine Hospitality Group Wine Director Eric Larkee joins Chefs Michael Schwartz and Roel Alcudia for a scratch and sniff expedition with Master Sommelier Richard Betts, following their noses and choosing courses and pairings accordingly. Spin your wheel of wine, tequila and mezcal fortune and enter at your own risk of becoming an expert at The Cypress Room!  Tickets can be purchased here for $240 and include a signed copy of Betts’ The Essential Scratch & Sniff Guide to Becoming a Wine Expert, tax and gratuity.

QUICK NOTE: Cockscomb Pizzeria is officially sold out, so this is a great (and the last!) opportunity to kick off food and wine festival week with a genuine bang!

THE WINE ROOM MENU

OUTDOOR RECEPTION

Passed Hors d’oeurves
Royal Red Shrimp and Zucchini Fritters
Heirloom Tomato and Burrata Crostini
Grilled Cheese with black truffles
Smoked Salmon with potato chips
Welcome Cocktail
Steeple — Astral Blanco Tequila, Lustau Palo Cortado Sherry, Bénédictine, Bittermens Tiki Bitters, Contratto Fernet Branca, lime twist
Rosé
Tequila & Mezcal Tasting

DINNER IN THE ROOM

Amuse

First
Local Fish Tartare marinated clams, chilis, colatura, treviso
Sombra Smoked Margarita — Sombra Mezcal, lime, agave, shaken, strained

Second
Vegetable Crudo baby romaine, finocchiona, blood orange
2013 Saint Glingling Sauvignon Blanc, Bordeaux, France
2004 Chateau L’Oiseliniere, Muscadet, Loire Valley, France

Third
Grilled Snapper bell pepper, zucchini, heirloom tomatoes, caviar beurre blanc
2004 Musar Blanc, Bekaa Valley, Lebanon
2010 Gritsch, Grüner Veltliner, Steinporz Smaragd, Wachau, Austria

Fourth
Veal Rotisserie Anson Mills polenta, wild mushrooms, black truffle
2004 Betts and Scholl Chronique, Barossa, Australia
2006 Ar.Pe.Pe., Grumello, Valtellina, Italy

Fifth
Short Rib Bourguignon lardons, baby vegetables, natural jus
2011 My Essential Red, California
2010 Chateau La Garde, Pessac-Leognan, Bordeaux, France

Dessert
Frozen Roasted White Chocolate Soufflé strawberry, blood orange, black licorice
The Matador — sombra mezcal, sassafrass syrup, cherry heering, root beer bitters

TCR Wine Room Click here for ticketsv2

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