Due to an overwhelming response to the first dinner, Burtons Grill of Virginia Beach and Navan Foods will hold two more gluten free wine dinners.
Visit the Australian Empire from your seat as Executive Chef Chase Barton and owner of Navan Foods, Jennifer Elizondo, guide you through the wine dinner course by course and describe the various gluten free products in each selection. True to its name, each course profiles some of Australia’s signature ingredients such as barramundi, a fresh water fish native to Northern Australia, and macadamia nuts, an indigenous nut to the country. Pair your four-course adventure with hand-crafted wines that showcase the unique flavor profiles of the Australian vineyard.
At the price of $49.00 per person (tax and gratuity not included), this intimate experience will please any palate, gluten intolerant or not! (Please see menu below)
Burtons Grill Virginia Beach and Navan Foods
Burtons Grill in Virginia Beach| 741 First Colonial Road in the Marketplace at Hilltop, Virginia Beach, VA, 23451| 757.422.8970| www.burtonsgrill.com
The Gluten Free “Wine Dinner Down Under” will be held at 6:00pm on Sunday, May 16th and Monday, May 17th 2010.
First Course
Thai Chicken Spring Rolls
Tender chicken breast in a ginger-soy marinade wrapped with cilantro, carrots, and Thai chilis in a rice paper wrapper. Served with a sweet Thai dipping sauce.
Wine: St Hallett Eden Valley Riesling 2008
Dry, but soft in texture, with ripe pear, melon and tart tangerine flavors that don't quit as the tangy finish sails on.
Second Course
Pan Seared Barramundi
Served over a bed of jasmine rice and topped with roasted cherry tomatoes, asparagus, and capers tossed in a citrus-chive vinaigrette.
Wine: St. Hallett Poacher Blend 2007
Blended from Semillon, Sauvignon Blanc and Riesling picked in the cool of the night. It is a crisp, clean wine that is an easy drinking delight. Full flavored with lifted tropical, lime and citrus flavors.
Third Course
Macadamia Nut Crusted Lamb
A half rack of New Zealand lamb grilled and finished with a macadamia nut and gluten-free bread crumb encrustment, served with roasted creamer potatoes, haricot verts, and a mint salsa verde.
Wine: St Hallett Faith Shiraz 2007
The delicious red fruits of the nose continue onto the palate, combing with hints of milk chocolate and spice notes. It offers a fruit-driven juicy front palate, followed by an even, textural experience, with smooth and supple tannins.
Dessert
Duo of Chocolate Cheesecake &
Strawberry Butter Cream Petit Fours
Reservations are necessary. Please call 757.422.8970.
