Spring Celebration IW&FS Event at Ris 06/11/2013

Ris' chef/ owner, Ris Lacoste, is a celebrated and respected chef, who has been part of the Washington, DC culinary scene for over two decades. Prior to Ris , she served as the executive chef of the famed 1789 restaurant for some 10 years. Ris Lacoste has participated in a number of IW&FS’s Washington Chapter events, and has a loyal following among quite a number of our members. Chef Lacoste has developed a delectable menu and a memorable evening for us.







PASSED HORS D’OEUVRES

Spicy Shrimp Tempura
Salmon Tartare
Valdo Prosecco Oro Puro N.V.

Salmon Tartare

Spicy Shrimp Tempura



  First Course

Chorizo and Almond Crusted Sea Scallop white raisin and red pepper romesco sauces, Israeli couscous with orange, green olives and chick peas Zind-Humbrecht Pinot Gris 2011

 

Chorizo and Almond Crusted Sea Scallop

white raisin and red pepper romesco

 sauces, Israeli couscous with orange

green olives and chick peas

Second Course
Meyer Lemon Ricotta Agnolotti fava beans, mushrooms, piquillo peppers, toasted almonds and citrus butter Billaud-Simon Chablis Vaillons 2010 

Meyer Lemon Ricotta Agnolotti fava beans,
mushrooms, piquillo peppers,
toasted almonds and citrus butter



Billaud-Simon Chablis Vaillons 2010

Third Course

Braised Veal alla Milanese on saffron risotto, with artichokes, roasted tomato and gremolata sauce
**Banfi Brunello di Montalcino 1997 

Braised Veal alla Milanese on
saffron risotto, with artichokes,

roasted tomato and gremolata sauce

Chef's Cheese Plate

**Fonseca Vintage Port 1997

**Fonseca Vintage Port 1997

Cheese Plate

 Dessert
Chocolate Torte with malted cherries Coffee

Chocolate Torte with malted cherries

** From the Society’s Wine Cellar

Dinner Committee:

Robert Morrison,
Aydin Tuner,
Azer Kehnemui (Chair)
Michael Polmar (Wine Comm)
Andy Adelson (Ex-Officio, President)