Prairie Fumé Chicken Veronica
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Entrées
Prairie Fumé Garlic Beef
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Wild Mushroom Tart with Brandy Cream Sauce
First presented by Bistro Chef Romain Coquard at our 2020 Open House on March 7th. Features our Pinot Noir and our newly-released Bottled-in-Bond Brandy.
Wild Mushroom Tart with Brandy Cream Sauce from our 2020 Open House
Presented by Bistro Chef Romain Coquard at our 2020 Open House, March 7 at 11am featuring our Pinot Noir and our newly-released Bottled-in-Bond Brandy.
Quiche á la Coquard
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Beef Bourguignon – Beef Stew in Red Wine
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Prairie Fumé Salmon Tourte
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Wine Braised Chicken Delight
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Venison Nouveau
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Chilled Grilled Chicken Breast with Domaine du Sac Arthichoke Sauce
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Exotic Mushroom Pasta with Pinot Noir
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Heart and Sole: Sauteed artichoke hearts and onion with sole filets
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Mediterranean Seafood Casserole
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Pistachio Crusted Pheasant Breast with Wild Rice Risotto
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Prairie Fumé Poached Bay Scallops with Spicy Marinade & Crispy Noodles
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Seared Peppered Pork Brochette marinated in Domaine Du Sac with Carmelized Onions and Horseradish Sauce
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Braised Chicken Legs and Thighs Winter Root Vegetables and Pears in Domaine du Sac Wine sauce
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Pan-Seared Salmon crusted in Chipotle Cracker, Prairie Fumé Beurre Blanc with Fresh Greens in Prairie Blush Dijon Dressing
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Domaine du Sac Braised Pork Shoulder
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Prairie Sunburst Red Marinated Hanger Steak
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Marechal Foch Braised Short Ribs
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Prairie Fumé Sautéed Shrimp Tacos with Creamy Chipotle Sauce
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Duck Confit with Pinot Noir Cherry Sauce
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Wollersheim White Port French Toast
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Seared Beef with Domaine du Sac Herb and Mushroom Sauce | from our 2018 Open House
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