We were delighted to announce that our eighth dinner for 2020 would be at Wolfgang’s Steakhouse.

After four decades of experience, it is fair to say that Wolfgang Zwiener learned his craft well. Taking the core principles from his years as Peter Luger’s head waiter, Wolfgang didn’t just duplicate an exceptional steakhouse; he improved upon it making Wolfgang’s Steakhouse extraordinary.

The evening commenced with a Champagne reception featuring Mandois Rosé Grande Réserve. The independent Champagne Mandois is situated in Pierry, a village in the Côte des Blancs classified as a Premier Cru.

Executive Chef Yiannis Politis and his brigade prepared the menu. The wines were selected by the Manager of Wolfgang’s, Nicolas Koukos, in conjunction with Bailli Délégué Victor Papadopoulos.

MENU

Tuna tartare
diced ‘sushi grade #1’ yellow fin tuna
lime ginger vinaigrette, garnishes on crostini
Riesling Winkeler Alte Reben 2016
Weingut Johannishof-Eser - Rheingau, Germany

Wolfgang’s salad
tomato, Spanish onion, string bean, red and yellow peppers
shrimp on a bed of iceberg lettuce, house dressing
or
Beetroot and goat cheese salad
beetroot, green beans, Granny Smith apple, walnuts
cucumber, goat’s cheese, citrus vinaigrette.
Torricella Chardonnay, 2017
Barone Ricasoli - Tuscany, Italy

The Famous Porterhouse
U.S.D.A. prime porterhouse (dry aged on average “28 Days”)
served on a sizzling platter
German potatoes, creamed spinach
steamed asparagus, sautéed mushrooms
Rioja Gran Reserva ‘Limited Edition’ 2012
Marqués De Murrieta - Rioja, Spain

Tiramisu
homemade “schlag” (Ed. whipped cream)
Vinsanto 2010
Gavalas - Santorini, Greece

All in all it was a wonderful event much enjoyed by all the members and their guests.

Vive la Chaîne!

Victor Papadopoulos
Bailli Délégué