Hugo’s Frog Bar & Fish House Naperville Wine Dinner

Hugo’s Frog Bar & Fish House in Naperville is excited to announce the continuation of their monthly Wine Event series with a special five course sit-down wine dinner featuring wines from Louis M. Martini.  Dinner will be led by Winemaker Michael Martini from Louis M. Martini Winery and courses prepared by Executive Chef Jose Sosa.  

Louis M. Martini Winery’s philosophy is that great winemaking begins with great vineyards.  Their wines express the best characteristics of Cabernet, the personality of the special places where the grapes are grown, and the vision and skill of the winemaker in blending balanced, engaging, and memorable wines.

The five course event features courses and pairings like Pan Seared Wild Alaskan Halibut crusted in porcini mushrooms with watercress purée with Louis M. Martini Chardonnay, Pan Roasted Duck Breast in an ancho maple glaze with apple maiche salad and apple potato puree and cranberry demi glaze with Louis M. Martini Napa Cabernet, and Gibsons Prime Angus Strip Steak with Yukon gold potato gnocchi and roasted shallot puree in a red wine sauce reduction with Louis M. Martini Alexander Reserve Cabernet among others.  Complete menu is below.

WHEN:  Tuesday, May 24, 6:30 PM

COST:  $95 per person, all-inclusive

RESERVE:   Reservations are required for this event, call 630.548.3764

WHERE:       Hugo’s Frog Bar & Fish House – NAPERVILLE
                        
55 S Main Street
                        
Naperville, IL 60540
                        
630.548.3764
                        
www.hugosfrogbar.com 
                        
HOURS: Kitchen 11am-12am Mon-Sat, 11am-11pm Sun
                        Bar 11am-1am Sun-Thurs, 11am-2am Fri-Sat

MENU:          Louis M. Martini Wine Dinner Menu
                        Pan Seared Wild Alaskan Halibut
                        
Porcini Mushroom Crusted, Watercress Purée and Crispy Wild Mushrooms
                        
Louis M. Martini Chardonnay

                        Diver Scallop wrapped in Caul Fat
                        Braised Oxtail and Grilled Ramps
                        
Louis M. Martini Sonoma Cabernet

                        Pan Roasted Duck Breast
                        Ancho Maple Glaze Apple Maiche Salad
                        
Apple Potato Puree and Cranberry Demi Glaze 
                        
Louis M. Martini Napa Cabernet

                        Gibsons Prime Angus Strip Steak
                        Yukon Gold Potato Gnocchi Roasted Shallot Puree
                        
Red Wine Sauce Reduction
                        
Louis M. Martini Alexander Reserve Cabernet

                        Lavender Brownie S’mores
                        Louis M. Martini Monte Rosso

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