Ed Erickson For our May 2014 dinner, we enjoyed the excellent Mediterranean dishes of Autre Monde in Berwyn.
The Menu
PASSED APPETIZERS
Piri Piri Shrimp, Quail Egg Crostini
Croquettes of Chicken & Manchego
Grilled Sea Scallop, Brown Butter, Caper
FIRST COURSE
Pork & Fois Gras Terrine, Pickles, Brioche, Dijon Mustard
SECOND COURSE
Handmade Squid Ink Gnocchi, Dungeness Crab, Local Peas
THIRD COURSE
Sautéed Veal Sweetbreads, Local King Oyster Mushrooms, Fonduta, Za’atar, Greenhouse Herbs
FOURTH COURSE
Grilled Domestic Lamb Chops, Braised Oxtail, Crispy Vegetable Goetta, Gremolata
FIFTH COURSE
Baked Caciocavallo Cheese, Black Truffles, Endive Salad, Croutons
SIXTH COURSE
Almond Cake, Strawberry Coulis, Saffron Gelato
The Wine
2002 Les Chétillons Pierre Peters Blanc de Blanc Grand Cru Le Mesnil, Cellar Selection
The grapes used come from three parcels in Les Chétillons at Le Mesnil sur Oger. The minerality of the chalky soil is evident in this 100% Grand Cru Chardonnay.
1998 Domaine Zind Humbrecht Rangen De Thann Grand Cru Riesling, Cellar Selection
The Grand Cru Rangen is the southernmost portion of Alsace. Uniquely, this grand cru vineyard is the only one in the region with volcano-sedimentary soil.
2012 Ceretto Langhe Arneis
A Very fruity wine with hints of pear and apple.
1996 Barolo San Giovanni, Cellar Selection
Aged for 24 months in French oak and 1 year in the bottle before release.
1990 Chateau Lynch Bages Grand Cru, Cellar Selection
One of the great wines of Pauillac.
1997 Rancia Chianti Classico Riserva, Cellar Selection
The vineyards are located in the southeastern part of the Chianti Classico appellation.
Mia Dolcea Moscato
Bright, fragrant, and un-faded with a lingering finish, this white has stood the test of time.
