Prima Dinners

2008 Prima Dinner Locations:

Azalea - SOLD OUT
with Chef Jeremy Morrow and Special Guests PJ & Robert Rex of Deerfield Ranch Winery, Glen Ellen, CA

400 Walnut St.
Des Moines, Iowa 50309

Amouse Bouche
Ahi Tuna Tartare with fava beans, olives and parmesan crackers
Wine:
2006 Sauvignon Blanc

Soup
Asparagus, spring garlic and morels

Salad
Lobster, shaved fennel, arugula, crispy pancetta and capers
Wine:
2002 Chardonnay Sonoma Valley

Fish
Almond crusted Alaskan halibut with grilled artichokes and Citrus butter sauce
Wine:
2002 Cohn Vineyard Russian River Pinot Noir Pinot Noir

Intermezzo
Pomegranate ginger sorbet

Entree
Grilled Iowa Black Angus beef tenderloin with potato gnocchi, wild mushrooms and rich beef jus
Wine:
2003 Meritage Trio Vineyard, Napa Valley, Yountville District

Dessert
Almond Financier cake with strawberries, rhubarb and vanilla bean ice cream
Wine:
1999 Gold, Late Harvest  Botrytis dessert wine

Fleming's Prime Steakhouse and Wine Bar - SOLD OUT
with Chef John Weiler and Special Guest Marian Jansen op de Haar, Fleming's National Wine Director and Sommelier
150 S. Jordan Creek Pkwy.
West Des Moines, Iowa 50266

Hors d'oeuvres
Fried Lobster Ravioli
Shitake topped with Blue Cheese and Foie Gras
Wine: 
Domaine Chandon, Brut Napa Valley Mt. Veeder Chardonnay Reserve, 2001

First Course
Teriyaki Glaze Duck Frisee Salad
Wine:
Cartlidge & Browne, Pinot Noir California, 2006

Second Course
Blue Prawns Rockefeller
Wine:
Merryvale, Chardonnay Napa Valley Starmont, 2006

Intermezzo
Watermelon Granite

Third Course
Cold Smoked Beef Medallion with Port Cherry Demi
Wine:
B.R. Cohn, Cabernet Sauvignon Sonoma Valley Olive Hill Estate, 2004

Fourth Course
Hazelnut Mousse
Goat-Cheese Cheesecake with Marinated Berries
Wine:
Yalumba, Tawny Port Barossa Museum Release Antique, NV

Bistro Montage  - SOLD OUT
with Chef Enosh Kelly and Special Guest Chris Keller of Paige 23 Winery, Solvang, CA
2724 Ingersoll Ave.
Des Moines, Iowa 50312

Hors d'oeuvres
Wine: 
2006 Paige 23 Chardonnay- Santa Barbara County

Soup:
Farmer's Market Gazpacho with poached cold water lobster tail, cilantro granite and fresh chives
Wine:
2007 Paige 23 Viognier- Santa Barbara County

First Course:
Grilled wild Alaskan King Salmon served with parsnip and potato lattke with chervil and tarragon butter
Wine:
Alta Maria Pinot Noir

Second Course
Roasted squab stuffed with summer truffle and served with spring vegetable risotto and baby squash with a local morrel sauce
Wine:
Alta Maria Grenache

Cheese Course
Croton Ese sheep's milk cheese with spiced carrot salad and golden raisin puree
Wine: 
2005 Paige 23 Syrah Noir-Paso Robles, California

Dessert Course
Pineapple with saffron and grand marnier

Wakonda Country Club - SOLD OUT
with Chef George Migliero and Special Guest Amandine Bernard of Chateau Beauchene, France
3915 Fleur Dr.
Des Moines, Iowa 50321

Hors d'oeuvres
Kumamoto Oysters
Smoked Salmon Canapes
Potato Pancakes and Caviar
Wine:
Vollereaux Champagne Brut

First Course
New England Maine Lobster Salad with Artichokes and Coriander Dressing
Wine:
Chateau Beauchene Marsanne

Second Course
Salmon Souffle with Champagne Sauce
Wine:
Chateau Beachene Saison's Viognier

Intermezzo
Orange Rosemary Granite

Fourth Course
Lamb Provencal
Wine:
Chateau Beauchene Cotes du Rhone Grande Reserve

Fifth Course
Prime Beef Tenderloin with Foie Gras and Truffle Sauce
Wine:
Chateau Beauchene Chateauneuf du Pape Grande Reserve

Sixth Course
Dessert Sampler
Berry Creme Brulee, Molten Chocolate Cake, Asian Pear Tartin
Wine:
Chateau Beauchene Sparkling Rhone- Cremant de die

White Line Lofts - SOLD OUT
with Chef Dominic Iannarelli and Special Guest Scott Reed of Charles Krug Winery, St. Helena, CA
120 SW 5th St. 
9th Floor
Des Moines, Iowa 50309

Amuse Buse
Caviar Pie
Wine:
Charles Krug Napa Chardonnay 2006
Charles Krug Napa Carneros Pinot Noir 2006

First Course
Carpaccio of Hawaiian snapper with a peach and grapefruit scented and fish and chip crackers
Wine:
Charles Krug Napa Sauvignon Blanc 2007

Second Course
Alaskan halibut cheeks with braised pork belly matching jus accented by morels
Wine:
Charles Krug Napa Merlot 2004

Third Course
Hawaiian tunas with pepper candied beets and horseradish potato puree
Wine:
Charles Krug Napa Zinfandel 2004

Fourth Course
Lamb trio
Lamb sweet breads pudding with corn fondue
Roasted loin with plum and fois gras butter
Tiny shanks with sauce natural and fennel slaw
Wine:
Charles Krug Generations 2003

Dessert Course
Spice cake
White chocolate blueberry petit four
Macadamia Nougat
Wine:
Charles Krug Zinfandel Port Lot XII