Circle City Bar & Grille is offering a fine wine dinner for New Year"s Eve. Each course will be matched with a wine specially chosen for the event, and each wine will be explained by the restaurant"s sommelier. The Tom Earl Trio, who specialize in smooth jazz and classics from the Rat Pack era, will provide entertainment for the evening. Whether a romantic dinner for two or a table for 10 good friends, the New Year"s Eve meal in Circle City Bar & Grille is sure to make for a memorable evening. The Circle City Bar & Grille is located in the Indianapolis Marriott Downtown (350 W. Maryland St.).
Hors d"oeuvres: vanilla dusted scallops with pumpkin puree; crab and melon ceviche; pan-seared duck with ginger rice.
Wine: Schramsberg Vineyards 1995 Late Disgorged Sparkling Wine
Appetizer: mustard crusted tuna loin with napoleon of layered fried rice noodles and rock shrimp, cucumber and avocado relish. Or, seared Maple Leaf Farms duck breast with napoleon of layered fried rice noodles and black beans, cucumber and avocado relish.
Wines: Chalk Hill Estate 1999 Chardonnay, Gloria Ferrer 2000 Sonoma Pinot Noir
Salad: mixed baby field greens wrapped in toasted garlic cheese lavosh, accompanied by goat cheese, dried fruit and walnuts laced with white balsamic vinaigrette.
Wines: Chalk Hill Estate 1999 Chardonnay, Gloria Ferrer 2000, Sonoma Pinot Noir
EntrÈe: bone-in filet mignon with truffled crËme fraiche potato puree, braised chanterelle mushrooms and leeks. Or, sherry and roasted garlic marinated pheasant breast with squash, risotto and cheese-stuffed ravioli and grilled vegetables. Or, grilled swordfish medallion over roast fingerling potatoes and spinach accompanied by scallops in the shell and petite lobster tails in Cioppino sauce.
Wines: Clos Pegase Winery 1999 Cabernet Sauvignon, Wirra-Wirra 1999, McLaren Vale Shiraz
Cheese Course: St. Honore triple cream and Folepi Swiss cheeses with toast points and Fruit Fife Vineyards 1999 Red Head Zinfandel.
Grand Finale: Chef Dellasandro"s sampling of Chocolate CrËme BrulÈe, apple tart with cider mascarpone ice cream. Frangelico and hazelnut cheesecake.
Dessert Wine: Royal Tokaji 1996
Dinner: $85 per person plus tax and gratuity.
Dinner for two and deluxe guest room: $299 inclusive of tax and gratuity. The reservation telephone number is (317) 405-6180. Eddie Adair will be happy to assist you with any questions you may have. There will be seatings on the hour from 5-10 p.m.