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Events / Bonterra Wine Dinner

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Tuesday, Oct. 22, 2013, 7 p.m.

Featuring locally sourced ingredients, presented by:
Jesse Bonebrake, Executive Chef, Bruce Owens, House Sommelier
Scott Schnider, Bonterra Organic Vinyard

FIRST
Saffron Butter Infused Diver Scallop with hand cut potato risotto
Pairing: Bonterra Organic Sauvignon Blanc (New World style, aromas of grapefruit, citrus, kiwi and fresh cut grass, closes with flavors of melon and a nice tart finish).

SECOND
Almond Crusted Local Lamb Meatball with cherry-currant jam and roasted fennel
Pairing: Bonterra Organic Cabernet Sauvignon (aromas of bright cherry, currant, and raspberry with notes of toasted oak and vanilla).

THIRD
Slow Roasted Local Goat Sugo tossed with handmade pasta and fresh arugula.
Pairing: Bonterra Organic Syrah, (brilliant crimson color and intense, aromas of dark black cherry, white and black pepper, cedar, and toasty oak).

FOURTH
Spiced Honey Ricotta Cheese Cake with local honey comb and a walnut tuille.
Pairing: Bonterra Organic Muscat, (floral nose with delicate notes of honeysuckle and orange blossoms. Low alcohol and bold acidity offers a refreshing brightness, finishes clean and crisp.)

$53
Tax and Gratuity not included.

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