Chef’s Five Course Tasting & Wine Pairing At Joy Bistro

  • Please call for reservations (828)265-0500
  • Tuesday, October 1st
  • 6:30 PM

1st Course

Italian Egg Roll

Parmesan, Pecorino & Mozzarella cheeses, fresh herbs & prosciutto with house made ragu.

Bollini Pinot Grigio DOC, Trentino, 2011

2nd Course

Pâte á Choux Gnocchi

Hand made gnocchi with lump crab, favetta, crispy bacon finished with brown butter & chive oil.

Cabreo La Pietra Chardonnay IGT, Tuscany, 2010

3rd Course

Wild Caught Diver Scallop

Dusted with house cured pancetta, duck fat fried pommes frites, roasted asparagus, squash, finished with sweet potato beurre blanc.

Piccini Chianti DOCG, Tuscany, 2010

4th Course

Red Wine Braised Veal Shank

pulled veal shank, with parisian carrots, green beans, roasted shallots served over a celery root potato puree, finished with sauce Bordelaise.

Campo al Mare Bolgheri DOC, Tuscany, 2007

5th Course

Pecan Pie Cheese Cake fished with chocolate ganache & Bourbon

Mia Dolcea Moscato d’Asti DOCG, Piemonte, 2011

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