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22
Apr

Wine Dinner: Sangria Hitting All the Right Spring Notes


Every other day, it seems, another wine dinner announcement crosses the EscapeHatch desk. This one, from Sangria, Alberto Lombardi’s salute to Spanish cuisine, sounds particularly inviting right now. Why? Three words: Ramps, chanterelles and venison. What’s more compelling than ramps, chanterelle mushrooms and roasted venison backstrap this time of year?

And chef Jeff Moschetti really knows how to cook.

Here’s the menu. At $45, it might be the best meal in town Monday, May 10–regardless of who’s cooking at 48Nights. (Hint: It’s not Jeff Moschetti.)

Reservations begin at 7:00 p.m. | $45.00 per person

Apertif
Edible Pomegranate Sangria

First Course
Jumbo Lump Crab Salad in Heirloom Tomato with Sherry Vinaigrette
Robert Oatley Sauvignon Blanc, Australia

Second Course
Grilled Wild Ramps with Bacon Lardon & Crispy Egg
Montgras Reserva Chardonnay, Chile

Third Course
Roasted Venison Backstrap with Spring Chanterelle Mushrooms& Red Wine Reduction
Aquinas Pinot Noir, Sonoma County

FourthCourse
“Drunken” Cupcake Stuffed w/ Vanilla Gelato & Chocolate Glaze
Osborne Porto Fino 2000 LBV, Spain

Digestif
Five Spice Iced Coffee Cocktail

4524 Cole Avenue

(214) 520-4863

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2 Comments

  1. Mike Hiller says:

    Well, Teresa Gubbins found this nugget on Facebook:

    Chef Jeff Moschetti continues a life-long exploration and appreciation of fine cuisine in his position as Executive Chef and Partner at One2One Restaurant and Bar opening this summer in Frisco.
    `
    Chef Jeff Moschetti is looking forward to creating and executing the menu for One2One Restaurant and Bar. This new Dallas area restaurant opening this summer will serve up American cuisine with a twist. Moschetti’s unique culinary experience and his ability to create outstanding cuisine will make One2One Restaurant and Bar a place like nothing else in the area.

    TG says Moschetti’s last day at Sangria was yesterday, April 28. The wine dinner is still scheduled to run, though.

  2. TG says:

    completely agree, i read through this menu and thought it sounded real good

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