Atlantis Casino Resort Spa proudly presents an evening of fine dining featuring the wines of Schramsberg Vineyards on Thursday, February 9, 2012 at 6p.m in the Atlantis Steakhouse.
Schramsberg Vineyards was founded in the late 1800’s by German immigrant J. Schram. The historic estate boasts some of the oldest hillside vineyards in California. In 1965, Mr. and Mrs. Davies purchased the property, and produced bubbly in the traditional Methode Champenoise style of winemaking. The sparkling wines have received numerous international accolades and have been served at official state functions by every U.S. Presidential administration since Richard Nixon. Since then, Schramsberg Vineyards has expanded its cellar offerings to include still wines.
The Atlantis Steakhouse will prepare a menu of California cuisine to perfectly pair with an evening of winemaking heritage. The dinner will begin with the 2008 Blanc de Blancs served with an Amuse Trio of Triple Cream Brie Panna Cotta, House-Cured Gravlax with American Caviar and a Fanny Bay Oyster with Champagne Mignonette. The first course will feature the 2008 Brut Rosé paired with a Five Spiced Scallop with Maine Lobster, Strawberry-Rhubarb Ceviche and Pomegranate Coulis. Moving on to the vineyard’s still wine offerings, the second course will feature the elegant 2009 Davies Vineyards Pinot Noir alongside Pan Seared Sonoma Foie Gras, Duck and Wild Mushroom Ravioli, Blood Orange Puree and Pickled Cherries. For the bold flavors of the 2008 J. Davies Cabernet Sauvignon, the third course will pair with a Wood Roasted Elk Rack with Chestnut and Red Cabbage Confit, Crisp Bacon Potato Cake and a Black Tea and Hucklebarry Demi-Glace. The dessert will bring guests back to a sparkling wine, the 2007 Cremant Demi-Sec with a Sabayon made with Tropical Fruits and the Cremant.
The menu cost is $125 per person for all-inclusive dining. We encourage guests to make reservations, as space is limited. Please call 775-824-4411. Must be 21. Management reserves all rights.
Click here to see the menu.