Photo by Julie Soefer/Greater Houston Convention and Visitors Bureau
Enjoy Kiran's cuisine and thoughtful wine pairings as Thyann Johnson, regional manager from Bouchard Pere et Fils, speaks about wine.
Reception
Egg Shells filled with Vodka Cream and Caviar
Lemongrass-infused Ceviche
Poached Oysters Wrapped in Green Leaves
Cockle Clams in Curry Sauce
Pairing: Bouchard Chassagne Montrachet 2011
First course
Saffron-infused Lobster Risotto with Poached Gulf Shrimp and Meyer Lemon Jam
Pairing: Bouchard Meursault 2011
Second course
Cumin-infused Warm Vichyssoise with a Polenta-crusted Scallop and Chive Cream
Pairing: Bouchard Puligny Montrachet 2011
Intermezzo
Passion Fruit Sorbet
Third course
Double-roasted Cornish Hen, Le Puy Lentils with Truffles, Caramelized Pearl Onions and Black Garlic
Pairing: Bouchard Vosne Romanee 2011
Fourth course
Lamb Wellington with Garlic New Potatoes, Baby Carrots and Turnips
Pairing: Bouchard Nuits St. Georges 2011
Dessert
Dark Chocolate Mousse with Walnut Fruit Bread and Cheeses
Mysore Coffee
Pairing: Bouchard Premier Cru Pommard 2011
