Bermuda Festive Dinner
Mount Pleasant, December 1, 2018
'Holiday Season' triumph at Coral Beach Club
" what better pairing than Latour Puligny-Montrachet with its nutty, peach nose "

Our 2018 festive dinner was held at one of Bermuda’s renowned institutions. Opened in 1948, The Coral Beach & Tennis Club has 26 acres of property along the shorefront. The familiar warmth of the private clubhouse, with lush cedar trim, quaint pink and green chinoiserie décor, takes one back in time.

General Manager Nik Bhola warmly welcomed 64 of us with Champagne Veuve Clicquot Rosé, an English white (Hush Heath Estate Pinot Blanc) and canapés. We exchanged season’s greetings in the cosy parlour room eagerly anticipating our celebratory dinner.

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Torched wild salmon
tangy buttermilk panna cotta, sweet seasonal beets
crunchy sea asparagus, salty caviar
Scarazzo Rivera - Italy

Teacup of butternut squash velouté
spiced pomegranate pearls
Dr Loosen Riesling - Mosel

Soft herb-crusted steamed Atlantic halibut
crab Waldorf
Louis Latour Puligny Montrachet - Burgundy

Mushroom agnolotti
Jerusalem artichoke purée, truffles
Santa Lucia Highlands Pinot Noir - California

Basil cucumber granite

Trio of venison
stuffed roast loin, pressed shoulder, fried bonbon
potato gratin, roasted rutabaga
Brussels sprouts, rich Port wine sauce
Orin Swift Papillon - California
(a blend in the Bordeaux style)

Dark chocolate raspberry mirror-glazed gâteau
raspberry chocolate macaron, raspberry soil
Graham’s Port

Petits fours

Highlights:
- the starter’s combination was sublime heightened by a hard-to-find Italian wine
- a classic Mosel enhanced the warm velouté’s delicious flavours
- being steamed and crusted, the halibut dish was unique, light and delicious
- what better pairing than Latour Puligny-Montrachet with its nutty, peach nose and mineral finish
- hearty, earthy flavours of the agnolotti were a delightful contrast, savoury and toothsome
- the palate cleanser readied us for the trio … a lavish culinary adventure on a single plate

We were exceedingly grateful to Head Chef Patrick Hanna and Food and Beverage Director Vincenzo Mesto, and their respective teams, for creating this exquisite, elaborate Holiday Season dinner for us.

The fine cuisine, superb wines and camaraderie filled us all good cheer for the seasonal merriment.

Sylvia Oliveira
Officier