What's New at Meat Market: Summer Wine Dinners are Back

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After much success last summer, contemporary steakhouse Meat Market has brought back their much-laudeded summer wine dinners. The kick-off dinner on Tuesday, July 17 will feature  culinary delights by chef and co-owner Sean Brasel, which will be paired with Napa Valley Stags’ Leap impressive varietals.

Here’s a look at the four-course dinner menu:

Amuse Bouche

SUNCHOKE AND TRUFFLE CREMA, WHITE TRUFFLE FOAM & CRISPY ARTICHOKES

2011 Stags’ Leap Winery Viognier, Oak Knoll and Carneros

First Course

ALASKAN KING SALMON TARTARE, WASABI CAVIAR, CANDIED GINGER, YUKON GOLD CORN PANCAKES WITH ARUGULA SPLASH

2010 Stags’ Leap Winery Chardonnay, Carneros

Second Course
LONG ISLAND DUCK CONFIT RAVIOLI WITH VANILLA BEAN PASTA, AJI AMARILLO SUMMER PUMPKIN SAUCE AND TOASTED PISTACHIOS

2008 Stags’ Leap Winery Petite Sirah, Napa Valley

Third Course

NATURAL PRIME SKIRT STEAK WITH SLOW BRAISED CHIPOTLE SHORT RIB EMPANADAS, SPICED LOCAL TOMATO CHUTNEY & GARLIC BRAISED RAPINI

2008 Stags’ Leap Winery Cabernet Sauvignon, Napa Valley

Fourth Course

PINEAPPLE TARTE TATIN WITH VANILLA PANNA COTTA & CACTUS PEAR GEL

Marenco Vineyards Moscato, Piemonte, Italy

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