Sevy's Spring Wine Dinner (4/30) - Dallas, Texas

Monday, April 30, 2012, from 6:30 PM - 9:30 PM
Sevy's Grill
8201 Preston Road
Dallas, TX 75225
214-265-7389     

Sevy's Spring Wine Dinner
Monday, April 30th, 6:30pm
$65 per person (plus tax and gratuity)

Chef Jim Severson has crafted an exquistite menu for this month's wine dinner that takes advantage of the vibrant flavors of fresh spring produce. These dishes have been matched with wines from some of California's finest producers to showcase their affinity to compliment Chef Sevy's artistry, including Margerum Sauvignon Blanc Sybarite 2010 - one of The Wine Spectator Magazine's Top 100 Wines of 2011.

Seating for this event is limited, reservations required, make yours today at (214) 265-7389 or SevysCatering@aol.com. Reception begins at 6:30, dinner at 7:00. 

Menu
Shaved Pecorino Crostini with Minted Pea Puree
Margerum Sybarite Sauvignon Blanc 2010"Crisp, clean and smooth, with notes of mango, melon, peach and tangerine, that are vibrant and juicy, supported by a refreshing acidity and mineral details, with plenty of focus." 91ws  2011 Wine Spectator Top 100 - #82

Salad of Crispy New Potatoes, Fresh Ramps & Frisee
with Soft Poached Egg, Lardons & Asparagus Vinaigrette
Steele Rose of Cabernet Franc 2011A dry Rose for red wine lovers. Crisp and refreshing, with strawberry and mango flavors and a slightly spicy finish. Shows true Cabernet Franc character in a cool and delicious presentation.

Skillet Seared Rabbit Sausage
with Spring Fennel Relish & Whole Mustard Cream
Margerum M5 2009Complex, with a mix of ripe dried berry, fresh earth, mineral, tobacco, sage and cedar notes. Full-bodied, ending with a spicy savory edge. Syrah, Grenache, Mourvèdre, Counoise and Cinsault.

Lamb Chops with Crispy Goat Cheese Potato Cake
Creamed Leeks & Toasted Shallot Sauce
Ninety + Cellars 2009 Napa Cabernet Sauvignon Lot 48This Cabernet comes from a carefully chosen selection of fruit harvested from a handful of distinctive Napa Valley vineyards. Aromas of blackberry, dried cherries, and cassis lead into more cleverly subdued traces of tobacco, tea, and forest floor. The wine is full-bodied and rich with lush tannins. A touch of vanilla, clove and baking spices emerge in the finish.

Lemon Curd Tart with Chantilly Cream
Beaumalric Muscat de Beaumes de Venise 09The wine is made by arresting fermentation before all of the natural sugars have been consumed - done by adding a small amount of neutral spirits, much in the same way a vintage port is made. This unctuously-textured, thick, juicy, sweet dessert wine is crammed with peach/apricot fruit. The knock-out nose soars from the glass. On the palate, the flavors are pure, rich, and thick, but refreshingly vibrant and lively


8201 Preston Road, Dallas 75225
Monday, April 30th, 6:30pm
$65 per person (plus tax and gratutity)

For more information, click here to visit their website.

RSVP - (214) 265-7389 or SevysCatering@aol.com