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Join the Steakhouse at Circus at 6 p.m. Dec. 4 for a dinner featuring Tamber Bey Vineyards paired with decadent courses. In attendance will be Joel Portman, Tamber Bey’s national sales manager.

The reception begins with Tamber Bey sauvignon blanc. This wine will be paired with shrimp in passion jus shooter, porcini mushroom and truffle bruschetta and fennel, leek and truffle soup with almond cream. 
The first course features Alaskan king crab with wasabi gratine and radish salad served with Tamber Bey unoaked chardonnay. Next, the chefs will serve pancetta-wrapped fresh halibut, beurre noisette and princess beans paired with Tamber Bey “Dijon” chardonnay. The Steakhouse keeps the delicious pairings coming with Christmas duck lasagna and marjoram pinot noir glaze served alongside the Tamber Bey pinot noir. The fourth course is an entrée of veal scallopini with foie gras mousse, XO demi glace, pencil asparagus and fingerling Lyonnaise. For dessert, guests will tuck into chef’s yule log and eggnog parfait paired by Sineann “Shannon” ice wine from the Willamette Valley in Oregon.

Reception and seating begins at 6 p.m. with dinner beginning at 6:30 p.m. Cost is $95 per person plus tax and gratuity. To make reservations, call 775-329-0711.

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