Kinley's Restaurant Special Events


	First Friday Art Shows 2009 January 2 - Mitch Kitter - Crow Creek Mine February 6 - Andrea Pendergrast March 6 - Rochelle Weaver April 3 - Michael Allen May 1 - TBD June 5 - TBD July 3 - TBD August 7 - TBD September 4 - TBD October 2 - Shelbi Lynne Laughlin Kenney If you are on our email list you will be the first to know about upcoming events. Kinleys@ak.net ************************************************************************** New Year's Eve Menu Italian New Years Eve Dinner Wednesday, December 31, 2008 $65 per person, $35 wine pairing Antipasti Antipasti** Cured Meat, Sun-Dried Tomatoes, Artichoke Hearts, Eggplant, Roasted Garlic, Olives, and Bruschetta Domaine St. Michelle, Brut Extra Dry, Blanc de Blanc, Columbia Valley Zuppe E Insalata* Rice Soup with Sausage, Lentils, and Spinach Chateau De La Grand Croix, Brouilly, Beaujolais, France 2005 Or Bread Salad with Grape Tomatoes, Garbanzo Beans, Kalamata Olives, Red Bell Pepper, Basil Pesto, and Pine Nuts Torres De Casta, Dry Rose, Catalunya, Spain 2007 Primi Piatti Fresh Wide Noodles with a Wild Boar Ragout Domaine Les Pallieres, Gigondas, France 2004 Or Fresh Ricotta Stuffed Pasta with Arugala, Toasted Almonds, Diced Tomato, Roasted Garlic, and Olive Oil Renwood, Barbera, California 2005 Secondi Piatti Braised Veal Shank with Yukon Gold Mashed Potatoes, Tomatoes, Olives, and Gremolata Avignonesi, Vino Nobili di Montepulciano, Tuscany 2005 Or Grilled Tuna with Fresh Oregano Piccata Sauce, Basmati Rice, and a Sauté of Roasted Red Peppers, Grape Tomatoes, and Spinach Joseph Drouhin, Laforet, (Chardonnay), Burgundy 2007 Or Sautéed Potato Dumplings in Fontina Cream Sauce with Chanterelle Mushrooms, Roasted Shallots, Red Chard, Toasted Pine Nuts, and White Truffle Oil Toasted Head, Pinot Noir, Reserve, Sonoma Coast 2006 Dulce* Chocolate Cannoli Torte Chocolate Crème Italian Sparkling Cocktail ************************************************************************* Wednesday, January 14, 2009 Brewer's Dinner featuring Left Hand Brewing Co. - menu TBD ************************************************************************ Kinley's Previous Special Event Menus Rodney Strong Wine Dinner w/ Wine Maker Rick Sayer 6pm Tuesday, July 29th, 2008 $95 per person** All wines hand-selected by Rick Sayer with some released from The Private Library at Rodney Strong Vineyards First Course - Sauvignon Blanc* Halibut Dieppoise Halibut Poached in a Shrimp Fume, Served with a Velouté Sauce Second Course - Pinot Noir Duck, Vanilla Bean, and Leek Soup with a Duck Confit and Blueberry Topped Crouton Third Course - Syrah Coq au Vin Chicken Braised in Syrah with Fried Pancetta, Chanterelle Mushrooms and Pearl Onions Fourth Course - Cabernet Sauvignon Roast Rack of Lamb Served on a Dried Cherry and Cabernet Reduction with Braised Fennel Grand Finale - Port Opera Cake ************************************************************************** Robert Hall Winemaker’s Dinner 630pm Monday, June 23rd, 2008 $85 per person First Course Baked Alaskan Oysters topped with Pernod, Tarragon Aioli, Asparagus, Brie, and Truffle Oil Robert Hall Sauvignon Blanc Second Course Grilled King Salmon on a Tasso Ham Cornbread with a Blueberry Barbeque Sauce, Sugar Snap Peas, and Scallion Wisps Robert Hall Rhone de Robles Third Course Cuban Braised Lamb in a Criollo Sauce with Black Beans and Yellow Rice Robert Hall Syrah Fourth Course Grilled Marinated Rib Eye Steak, Portabella Mushroom Cap, and Roasted Bell Peppers with a Reduced Veal and Mushroom Jus Robert Hall Cabernet Sauvignon Grand Finale Puff Pastry Filled with a Grilled Peach and Apricot Compote Robert Hall Orange Muscat ************************************************************************ Alaskan Brewery Dinner 630pm Thursday June 12th 2008 4 courses $55 pp Greet Beer Alaskan Summer Ale Kolsh First Course Raspberry Wheat and Soltice Salad Green Oak Leaf, Shaved Fennel, Heart of Palm, Raspberry, Mango Lime Vinaigrette Second Course Belgian Wit and Onion Crusted Alaskan Rock Fish Mornay Sauce, Anchovy, Lemon, Caper Garnish Third Course Jalapeno IPA and Flank Steak Harissa Dry Rub, Sweet Potato, Black Bean Hash, Avocado Compound Butter Fourth Course Coffee Brown and Chocolate Crème Brule Served with an Espresso Ganache ************************************************************************ Mother's Day Sunday, May 11, 2008 Adults - $40 pp / Children - $20 pp Amuse Smoked Salmon Toast Point, Asparagus Tip, Dill Taltarni, Brut Tache (Rose), Victoria Soup or Salad Garden Pea Soup with Ginger, Saffron, and Almonds Shooting Star, Aligote, Washington 2006 Or Salad of Mache & Frisee, Fuyu Persimmon, Calamyrna Fig, Rosemary Spiced Walnut, Asiago Cheese, Pomegranate Vinaigrette Maryhill Sangiovese, Columbia Valley 2004 Entrée Pan Seared Rockfish and Shrimp Brochette in an Orange Rosemary Shrimp Fume’ with Basmati Rice, Shredded Summer Squash, Grape Tomatoes, and Curly Endive Fairview, Viognier, South Africa 2006 Or Herb de Provence Rubbed Prime Rib with a Shallot Au Jus, Horseradish-Chive Blossom Compound Butter and a Chevre Yukon Gold Potato Gratin Ryan Patrick Vineyards, Rock Island Red, (%57 Merlot, %37 Cabernet Sauvignon, %6 Cabernet Franc), Columbia Valley 2004 Or Smoked Artichoke Heart and Asparagus Quiche with a Roasted Pine Nut and Green Bean Relish and Topped with a White Truffle Hollandaise Silvan Ridge, Pinot Noir, Oregon 2006 Dessert Vanilla Chiffon Cake w/ White Chocolate Mousse, Fresh Strawberries,& Crème Chantilly ************************************************************************ Justin Vineyards and Winery Winemakers Dinners Wednesday, March 26, 2008 $110 pp First Course** Whole Calamari Stuffed with Herbs, Rice, and Golden Raisins in a Sauvignon Blanc Lemon Pan Sauce Justin Sauvignon Blanc, Paso Robles 2007 Second Course Braised Octopus Marinated in Olive Oil, Oregano, and Lemon Tossed with Artichoke Hearts, Olives, and Okra Justin Chardonnay, Paso Robles 2006 Third Course Rabbit Braised in Syrah with Cinnamon, Pearl Onions, and Tomatoes Justin Syrah, Paso Robles 2005 Fourth Course Wild Boar Chop Topped with Feta, Lemon Zest, and Oregano, Resting on Stewed Spinach in a Pomegranate Gastrique Justin Tempranillo, Reserve, Paso Robles 2005 Fifth Course Lamb Moussaka Roulade with Eggplant, Potatoes, Béchamel and a Lamb Jus Justin Isoscoles, Paso Robles 2005 Sixth Course Greek Parfait with Bittersweet Chocolate, Almond Praline, Brandied Figs, Chocolate Cabernet Mouse, Honeyed Walnuts, and Dark Chocolate Sorbet Justin Obtuse, Paso Robles 2006 ************************************************************************** Kinley's Valentine's Day Aphrodisiac Dinner Thursday, February 14th, 2008 $65 per person, $35 for wine pairing Appetizer** Grilled Asparagus with Roasted Almonds and a Coriander Curried Hollandaise Gloria Ferrer, Blanc de Noir, Sonoma County Or Oysters on the Halfshell with Pineapple Serrano Rice Wine Mignonette J & F Lurton, Sauvignon Blanc, Les Fumes Blanches, VDP, Cotes du Taro, France 2005 Soup / Salad Carrot Coconut Ginger Soup Clay Station, Viognier, Lodi, CA 2006 Or Spiced Shrimp on an Avocado Strawberry Salad Kim Crawford, Riesling (Dry), Marlborough, N.Z. 2004 Entree Steamed Mussels on a Mushroom and Roasted Garlic Risotto Silvan Ridge, Pinot Noir, Oregon 2006 Or Guava – Chipotle Glazed Quail on Duck Confit with Cornbread Stuffing and Chocolate Jus Perrin & Fils, Les Christins, Vacueyras, Orange, France 2006 Or Spaghetti Squash Ravioli, Port Wine, Blue Cheese Cream Sauce with Sautéed Spinach & Grape Tomatoes Tenimenti, Angelini Tuttobene, Toscana Rosso, Tuscany 2004 Dessert Raspberry – Mango Springrolls with a Dark Chocolate Dipping Sauce Banfi Cellars Rosa Regali, Italy ************************************************************************** Midnight Sun Brewers Dinner Tuesday, February 5, Mardi Gras 2008 $70 per person Pride Breaded Soft Shell Crab on Maque Choux Accented with Chili Oil Greed Cornmeal Crusted Catfish on a Spinach, Mushroom, and Tasso Ham Sauté Topped with Fried Artichoke Hearts Envy Jambalaya with, Andouille Sausage, Chicken, and Crawfish Wrath Alligator Soup with Sherry Gluttony Shrimp Etouffee over Rice Pilaf Sloth Elk Sausage with Fried Plantains on a Jerk Spiced Demi Glace Lust Bread Pudding with a Cherry Cabernet Sauce ************************************************************************ 2007 New Year's Eve Dinner Monday, December 31st, 2007 $65 per person, $35 for wine pairing Amuse Duo of Tarts, Mango Chevre, and Avocado Shrimp Appetizer Blue Cornmeal Crusted Soft Shell Crab on a White Corn and Quinoa Pilaf with Chipotle Hollandaise Balletto, Gewurztraminer, (dry), Russian River Valley, Sonoma County 2006 Or Braised Pork on a Queso Fresco and Lobster Polenta Cake with Mole Sauce Sella & Mosca, Grenache, Riserva Cannonau Di Sardegna, Sardinia, Italy 2003 Soup or Salad Mussels with Braised Greens in a Saffron and White Bean Broth Echelon, Pinot Noir, Central Coast, CA 2005 Or Jicama, Tomatoes, Black Beans, and Roasted Butternut Squash Tossed in a Cilantro- Lime Vinaigrette Clay Station, Viognier, Lodi, CA 2006 Entree Cocoa and Spice Rubbed Slow Roasted Prime Rib with a Roasted Garlic Ancho Demi Glace and Crispy Fried Sweet Onions Kono Baru, Malbec, Mendoza, Argentina 2006 Or Pan Fried Chilean Sea Bass in a Pumpkin Chile Sauce, Toasted Sunflower Seeds, and Grilled Heart of Romaine Panther Creek, Pinot Gris, Melrose Vineyard, Oregon 2005 Or Spaghetti Squash Ravioli in a Roasted Pablano and Grape Tomato Cream Sauce Cline Cellars, Carignane, Ancient Vine Contra Costa County 2004 Dessert Chocolate Mojito Rum Soaked Cake, Mint Buttercream, and Candied Lime Peel Black Chook Sparkling Shiraz, McLaren Vale, Australia N.V. ************************************************************************ Midnight Sun Brewers Dinner Thursday, November 15th, 2007 $50 per person First Course Belgian Pale Ale - 5% ABV, 25 IBU's. Tempura Battered Halibut Cheek with a Caramelized Apple Gastrique and Candied Hop Polenta Second Course Cohoho Imperial IPA - 8% ABV, 85 IBU's Mixed Baby Greens Tossed in a Dry Hopped Vinaigrette, topped with Julienne Fennel & Orange Supreme Third Course Wrath Belgian Double IPA - 8.3% ABV, 100 IBU's Seafood Gumbo with Crawfish, Shrimp, Scallop, Basmati Rice Forth Course Imperial Chocolate Pumpkin Porter - 7.8% ABV, 30 IBU's Duck & Pork Country Pate with a Cocoa Butternut Puree Fifth Course Arctic Devil Barley Wine - 13.5% ABV, 20 IBU's Berry Cobbler ************************************************************************ Banfi Vintners Winemakers Dinner feat. Dan Coats Wednesday, October 17, 2007 $70 per person Vigne Regali, Principessa Gavia Gavi Shrimp and Oyster Bruschetta with a Mango Mint Relish Castello Banfi, Centine Rose Smoked Calamari Batons in a Cucumber Tower with a Lavender Beurre Rose Castello Banfi, Chianti Classico Reserva Sage Rubbed Pulled Pork and Roasted Chestnut Ravioli in a Madeira Apple Cider Broth Castello Banfi, SummuS Sant’ Antimo Braised Lamb Shoulder in a Rosemary Pan Reduction with Roasted Fall Vegetables Rosa Regali, Brachetto d'Acqui Shortcake Fritter Filled with a Rhubarb Compote and Topped with a Fresh Strawberry Cream ************************************************************************ Rodney Strong Vineyards feat. Rick Sayers Wednesday, July 25th, 2007 $70 per person Rodney Strong, Sauvignon Blanc, Estate Vineyards, Charlotte’s Home, Sonoma 2006 Poached Pear and Fried Polenta with a Chevre Cream Rodney Strong, Chardonnay, Estate Vineyards, Chalk Hill, Sonoma County 2005 Blue Crab and Fresh Corn Cake on Crispy Vidalla Onion with a Tarragon Beurre Blanc Rodney Strong Zinfandel, Knotty Vines, Estate Vineyards , Sonoma County 2005 Moroccan Chicken Breast on Lemon Zested Cous Cous with a Sundried Tomato and Fennel Cream Rodney Strong Cabernet Sauvignon, Estate Vineyards, Alexander Valley, Sonoma County 2003 Beef Short Ribs Braised in Red Wine and Veal Stock Rodney Strong, Pinot Noir, Estate Vineyards, Russian River Valley 2005 Medallions of Veal Tenderloin on Pommes Frites au Fet de Canard with a Light Cherry Demi Glace Rodney Strong, A True Gentleman’s Port, Sonoma County 2004** Baklava with Pistachio Crusted Marscapone