Led by Executive Chef Christopher Patrick, Abacus has created a special menu of delicious starters and four courses to be expertly paired with Goldschmidt Wines. Winemaker Nick Goldschmidt will be on hand to interact with diners and speak about the lineup of reds and whites.
Menu will include:
Passed Appetizers
- Grilled Toro with Plantain, Passion Fruit Gel and Macadamia
- Charred Octopus with Grapefruit, Yuzu Aioli and Sesame Lavosh
- Forefathers, Sauvignon Blanc, Wax Eye 2015
First Course
- Alaskan King Crab with Apple Smoked Ikura Roe and Puffed Wild Rice
- Goldschmidt Vineyard, Chardonnay, Singing Tree 2015
Second Course
- Smoked Jidori Chicken Breast with Confit Leg-Reblochon Crepe, Pickled Blackberries and Vanilla-Sunchoke Puree
- Goldschmidt Vineyard, Cabernet Sauvignon, Yoeman Vineyard 2012
Third Course
- 45 Day Dry Aged Prime 44 Farms New York Strip with Velvet Pioppini Mushrooms, Yukon Potato Puree and Currant Reduction
- Goldschmidt Vineyard, Cabernet Sauvignon, Game Ranch 2013
Fourth Course
- Ruby Beet-Chocolate Gateau with Mudslide Cookie Puree and Cherry Nectar Sphere
- Chacras, Malbec, Mendoza 2012
Led by Executive Chef Christopher Patrick, Abacus has created a special menu of delicious starters and four courses to be expertly paired with Goldschmidt Wines. Winemaker Nick Goldschmidt will be on hand to interact with diners and speak about the lineup of reds and whites.
Menu will include:
Passed Appetizers
- Grilled Toro with Plantain, Passion Fruit Gel and Macadamia
- Charred Octopus with Grapefruit, Yuzu Aioli and Sesame Lavosh
- Forefathers, Sauvignon Blanc, Wax Eye 2015
First Course
- Alaskan King Crab with Apple Smoked Ikura Roe and Puffed Wild Rice
- Goldschmidt Vineyard, Chardonnay, Singing Tree 2015
Second Course
- Smoked Jidori Chicken Breast with Confit Leg-Reblochon Crepe, Pickled Blackberries and Vanilla-Sunchoke Puree
- Goldschmidt Vineyard, Cabernet Sauvignon, Yoeman Vineyard 2012
Third Course
- 45 Day Dry Aged Prime 44 Farms New York Strip with Velvet Pioppini Mushrooms, Yukon Potato Puree and Currant Reduction
- Goldschmidt Vineyard, Cabernet Sauvignon, Game Ranch 2013
Fourth Course
- Ruby Beet-Chocolate Gateau with Mudslide Cookie Puree and Cherry Nectar Sphere
- Chacras, Malbec, Mendoza 2012
Led by Executive Chef Christopher Patrick, Abacus has created a special menu of delicious starters and four courses to be expertly paired with Goldschmidt Wines. Winemaker Nick Goldschmidt will be on hand to interact with diners and speak about the lineup of reds and whites.
Menu will include:
Passed Appetizers
- Grilled Toro with Plantain, Passion Fruit Gel and Macadamia
- Charred Octopus with Grapefruit, Yuzu Aioli and Sesame Lavosh
- Forefathers, Sauvignon Blanc, Wax Eye 2015
First Course
- Alaskan King Crab with Apple Smoked Ikura Roe and Puffed Wild Rice
- Goldschmidt Vineyard, Chardonnay, Singing Tree 2015
Second Course
- Smoked Jidori Chicken Breast with Confit Leg-Reblochon Crepe, Pickled Blackberries and Vanilla-Sunchoke Puree
- Goldschmidt Vineyard, Cabernet Sauvignon, Yoeman Vineyard 2012
Third Course
- 45 Day Dry Aged Prime 44 Farms New York Strip with Velvet Pioppini Mushrooms, Yukon Potato Puree and Currant Reduction
- Goldschmidt Vineyard, Cabernet Sauvignon, Game Ranch 2013
Fourth Course
- Ruby Beet-Chocolate Gateau with Mudslide Cookie Puree and Cherry Nectar Sphere
- Chacras, Malbec, Mendoza 2012
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