Event Date:
Sunday, October 26, 2014 - 5:00pm to 8:00pm
RSVP Required
2941 Restaurant
2941 Fairview Park Drive
22042
Falls Church
, VA
United States
See map: Google Maps
Virginia
FEATURING NYC SPICE MASTER LIOR LEV SERCARZ OF LA BOÎTE
WHEN: 5:00 PM to 8:00 PM (regular seatings) Dinner Reservations
PRICE: 8-Course Dinner Menu | $70 per person / $70 wine pairings (optional)
(does not include beverage, tax, or gratuity)
For additional information or to make reservations please visit www.2941.com, email 2941info@2941.com, or call 703-270-1500
SPICE DINNER COCKTAILS
by Beverage Director & Sommelier Jonathan Schuyler
Prickle Me Pink
Gin, lemon juice, breeze spice, prickly pear liqueur & orange citrate
Pearly Legal
Tequila, pear nectar, galil syrup, chartreuse
Algonquin
Sri Lanka spice, apple cider, Cognac, cardamaro & snap
2941 2ND ANNUAL 'SPICE DINNER' FEATURING NYC SPICE MASTER LIOR LEV SERCARZ
8-COURSE MENU | Sunday, October 26, 2014
SOCIAL MEDIA: @2941Restaurant, @BertrandChemel, @CaitlinDysart, @laboiteny
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Course One
Canapés
Grayson Cheese Pomme Croquette | Shabazi lardo
Shabazi N. 38 | green chilies, parsley, coriander and
Clam Ceviche
Chios N. 27 | oregano, fennel, tarragon, basil, and mastika
WINE PAIRING
Castillo Perelada, Brut Reserve, Cava, Penedes, Spain (NV)
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Course Two
Tuna Crudo | preserved meyer lemon, cucumber
Sel d'Antibes | grey salt crystals, bergamot and herbs
or
Butternut Squash Velouté | ginger, lemongrass
Vadouvan N. 28 | fenugreek, cumin, onion and spices
WINE PAIRING
Lemelson, Tikka's Run, Pinot Gris, Willamette Valley, Oregon (2013)
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Course Three
Sautéed Shrimp | curried cauliflower, caramelized apple-cilantro salad
Hawayej | cumin, turmeric, black pepper and spices
or
Grilled Octopus | baby sweet peppers, marinated feta cheese, baby romaine
Blue Grass N. 12 | paprika, oregano, cayenne pepper
WINE PAIRING | Brandborg, Gewürztraminer, Umpqua Valley, Oregon (2012)
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Course Four
Wild Boar "en Daube" | fresh pappardelle, red wine braised wild boar
Apollonia N.29 | cocoa, orange blossom, pepper and spices
WINE PAIRING
Philippine de Saint Cyrille, Grande Réserve, Chateauneuf du Pape, Rhone, France (2012)
or
Venere Rice | halibut, citrus zest & candied Bernise | tarragon, vinegar and pepper
WINE PAIRING
Sassarini, Cian du Corsü, Cinque Terre, Italy (2013)
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Course Five
Beef Rib Eye | sheba chumichiri sauce, grilled portobello mushroom, radicchio
Sheba N. 40 | paprika, cumin, cayenne, garlic and spices
or
Duck Cassoulet | smoked Siam sausage, Tarbais beans, roasted breast
Siam N.32 | lime leaves, cilantro, seafood essence and spices
WINE PAIRING
Philippine de Saint Cyrille, Grande Réserve, Chateauneuf du Pape, Rhone, France (2012)
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Course Six
Bermuda Triangle Goat Cheese | coquelicot popover, honey
Coquelicot N.24 | poppy seeds, lemon, mustard and spices
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Course Seven
Tarte Aux Poires | hazelnut sablé, Galil-white chocolate ganache, Bartlett pear compote
Galil N. 13 | verbena, white cardamom, and sage
WINE PAIRING:
Chateau Pajzos, 5 Puttonyos, Tokaji, Hungary (2005)
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Course Eight
Chocolate Bouchon | dark chocolate financier, candied almonds, Izak caramel, crème fraîche
Izak N.37 | sweet chilies, cumin and spices
WINE PAIRING
Fonseca 20 year Tawny Porto, Douro, Portugal (NV)