The Shiloh's Summer Solstice Wine Dinner June 21, 2007

Celebrate the first official day of summer at The Shiloh’s Summer Solstice Wine Dinner. There’s no better way to spend the longest day of the year than enjoying a leisurely dinner at The Shiloh, featuring six delicious summer entrees and six refreshing summer wines. Happy Summer!

First Course - Summer Melon Soup
Fresh summer melon, fruit, and strawberries blended smooth.
Paired with Codorniu Cava Wine, Spain

Second Course - Purple Fig & Proscuitto Salad
Fresh summer purple figs, sliced di parma proscuitto, mesculine greens, and a light fig balsamic vinaigrette.
Paired with Tamas Pinot Grigio, California

Third Course - Poached Halibut in Pernod Broth
Fresh Halibut filet poached in a fennel and Pernod broth, set with fennel, carrots, zucchini, and tarragon.
Paired with Wild Horse Chardonnay, California

Fourth Course - Mango Duck Breast
Marinated Duck breast atop a wild mushroom risotto, topped with a mango chutney.
Paired with Sebastiani Pinot Noir, California

Fifth Course - Spiced Lamb Chop with Cherry Mint Sauce
Spiced domestic lamb chop on thyme infused mashed Yukon gold potatoes and topped with a cherry mint sauce.
Paired with Irony Cabernet Sauvignon, California

Sixth Course - Peach Gelato Martini
Imported Italian peach gelato, cream, and fresh peaches served stirred not shaken.
Paired with Dry Creek Chenin Blanc, California

Space is limited. Call (412) 431-4000 for reservations. $65 per person, plus tax & gratuity.

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