Limestone Restaurant chef-owner Jim Gerhardt will host an Oct. 20 study of wine and bubbles in during a “Champagne Deconstructed” dinner.
The menu will include a trio of wines commonly used in champagne making and a final course paired with champagne.
The evening begins with a 6:30 p.m. reception, followed by dinner. The menu includes:
Appetizers: goat cheese, apricot, brioche crostini; house-made gravlax; juniper and vanilla on toast with fried caper and cream fraiche
First course: Indiana Crenshaw melon with shaved Newsom’s Country Ham, paired with Chardonnay, Carneros 2008
Second course: poached Onaga snapper poached in apple cider and served on a bed of apple and Napa cabbage slaw, paired with Chardonnay, Carneros, 2008
Third course: roast Maple Leaf duck with dried fruit bread pudding, sour cherry duck demi, paired with Pinot Noir, Carneros, 2007
Fourth course: duo of veal and beef tenderloin roasted and served on a bed of Sheltowee oyster, shitake and miataki mushrooms, plum gastrique demi, paired with Pinot Meunier, Carneros 2009
Fifth course: Fresh blackberry tart and champagne sorbet with elderflower gelee, paired with Blanc de Noirs
Price of the dinner is $60 per person (plus tax and gratuity). To make reservations, call 426-7477.
Limestone is at 10001 Forest Green Blvd. off North Hurstbourne Parkway in eastern Jefferson County.
* This month, Limestone has rolled out its annual fall harvest menu, which includes dishes such as duo of quail, Kentucky-fried and pan-Asian; baked, stuffed sole with lump crab; acorn squash and sugar pumpkin soup; and, back by guest demand, braised short ribs on root vegetable hash.