St. Supéry Life

Food & Wine

Cabernet Sauvginon

Grilled Beef Tenderloin with a Cabernet Reduction Sauce
Pork Loin Chops with mushrooms, shallots & Cabernet
Shitake Mushroom & Fontina Crostini
Wild Mushroom Risotto with Asparagus & Black Truffle Oil
Roasted Duck Breast with Cabernet, Braised Red Cabbage & Granny Smith Apple
Grilled Flank Steak with Roasted Garlic Aioli
Rigatoni Pasta with Lamb Ragu
Rosemary Polenta with Portobello Mushrooms

Cabernet Franc

Grilled Salmon Filet in an Asian Style Marinade
Pan Roasted Cornish Game Hen with Pommes Aligot


Asian Shrimp & Noodle Salad with Cucumber & Carrot
Chipotle & Sweet Potato Soup with Sour Cream & Cilantro
Pan Roasted Pork Tenderloin with Mango, Mint & Lavender Salsa


Duck Confit with Red Onion Jam on a Crouton
Pan Roasted Veal Chops with Caramelized Onions
Roast Leg of Lamb with Rosemary & Garlic


St. Supéry Bolognese Sauce
Steak Marchand De Vin
Lamb Shanks Braised in Merlot with Mushrooms & Gremolata


Ice Cream Made Simple
Pear Clafouti
Chicken in Green Curry with Mint and Basil
Almond Biscotti

Petit Verdot

Roasted Duck Breasts with Green Peppercorn Sauce
Grilled Flank Steak with Chimichurri Sauce
Pan Seared Lamb Chops with Petit Verdot & Dijon Mustard Jus


Golden Shrimp and Scallop Cakes
Roasted Asparagus with Pecorino and Aged Balsamic Vinegar
Chilled Tomato & Cucumber Soup

Sauvignon Blanc

Grilled Shrimp, Grapefruit, Avocado and Watermelon Radish Salad
Pan Roasted Breast of Chicken with Sauteed Granny Smith Apples & Toasted Walnuts
Coconut Milk Soup with Crab
Oysters with Cucumber & Pickled Ginger Salsa
Roasted Butternut Squash Soup with Ginger Crème Fraiche & Toasted Hazelnuts
Smoked Trout & Pear Roulade


Dayboat Scallops with Lobster Tarragon Nage & Edamame Beans
Dungeness Crab Timbale
Grilled Salmon with Dijon Dill Sauce


Fallen Goat Cheese Soufflé
Linguine with Shrimp, Sundried Tomatos & Basil
Tandoori Style Chicken