Stew Leonard's Wine Dinner @ Maxwell and Dunne's Steakhouse November 14, 2006

Wine Dinner with Stew Leonard's Wines - Cabernet -vs-Bordeuax

The Cabernet wines of California versus the Bordeaux wines of France in our second Wine Dinner with Stew Leonard's Wines of Farmingdale. Two top California Cabernet Sauvignon wines will be matched against two fine French Bordeaux wines; all perfectly paired with food prepared exclusively for this dinner by our Executive Chef, Chris Palmer.

Old School To New School Taste Comparison

Old School Lamb Wellington Lamb medallion, foie gas, mushroom duxelles, glazed baby carrots Seared Steak Diane Green peppercorn, cognac, demi, cream, black truffles, and chestnut sweet potato puree.

New School Roasted Lamb Rib Eye Foie gras potato cake, cabernet gravy and minted foam Seared Tuna Steak Diane Green peppercorn, cognac, demi, cream, white truffles and crispy zucchini shoestring.

Seating is limited so please call the restaurant to make your reservations. We look forward to seeing you there!

For more information about these and upcoming events or to become a member and take advantage and be informed ahead of time about the other happenings at Maxwell and Dunne’s please visit our website at http://www.mdsteakhouse.com, register for our new Newsletter, call us at 516-694-6200 or send an email to our Wine Director, Ben Milano at [email protected]

Official Website: http://www.mdsteakhouse.com