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We enjoy providing interesting & appetizing events for our customers. Below is a list of some of our past wine dinners and tasting receptions that we hope you enjoyed as much as we did!

March 2007

CHEEKS & WINE DINNER

Tuesday, March 27th

$85 per person, includes both tax and gratuity

Tempura Fried Halibut Cheeks

cucumber, horseradish

Hillinger Secco, 2005, Austria

Braised Pork Cheeks

rosemary, sauerkraut, potato

Lucashof Reilsing, 2005, Germany

Braised Veal Cheeks

morels, sweetbreads, foie gras, endive

Cooper Mountain Pinot Noir, 2005, Oregon

Braised Beef Cheeks

sirloin, corn, marrow, bordelaise

Mitolo ‘Jester’ Cabernet Sauvignon, 2004, Australia

Dessert Course

............

VICTORY BEER DINNER

Tuesday, March 6

with Special Guest Bill Covaleski

Victory Brewery Owner & Brewmaster

$80 per person, all-inclusive

“Popcorn” Lobster with a Trio of Sauces
Served with Victory Prima Pils

Seared Diver Scallop with Coriander, Beets and Paddlefish Roe
Served with Victory Golden Monkey

Roasted Squab Breast with Confit Leg, Fig Puree and Foie Gras Reduction
Served with Victory Victorious Dopplebock

House-Made Pastrami with Split Peas, Sauerkraut and a Cabernet-Black Pepper Sauce
Served with Victory Hop Devil

Roasted Duroc Pork Loin with Fennel Pollen, Poached Egg Ravioli and Orange-Chile Gastrique
Served with Victory Hop Wollop

Deep Fried Chocolate Brûéed Banana with Loretta Ice Cream
Served with Victory Storm King Stout

February 2007

Tuesday, February 20th

MARDI GRAS

Doors open at 1 PM

The Dining Room will be closed for dinner service tonight!

Laissez les bons temps rouler! The Mardi Gras festivities return to Tallula for a second year in a row as the Louisiana Krewe launches its Clarendon Parade celebration from the restaurant. Our dining room will be closed on Tuesday evening to expand the celebration with two satellite bars serving authentic Hurricanes and Abita beers (on draft & in bottle) along with Gumbo, Jambalaya, and other Creole favorites. Doors open at 1 PM for the festivities - the Krewe members will be convening in the back bar before the parade. We'll also have live music to bring the spirit of N'awlins to the Beltway!

Tuesday, February 6th

BROOKLYN BREWERY BEER DINNER at EatBar (co-hosted with Rustico)
with special guest Brewmaster Garrett Oliver

7:30 PM at EatBar

$90 Per Person (add $30 for a signed copy of The Brewmaster's Table)

Garrett Oliver subtitled his novel, "Discovering the Pleasures of Real Beer with Real Food." Tonight we do just that! Brooklyn Brewery's Brewmaster will be onhand to discuss the art of pairing great beer with great food as we explore a vibrant selection of his beers paired with dishes created by EatBar's Chef Nathan Anda. Cost is $90 (including tax & gratuity); $120 for dinner and a signed copy of Garrett's beer bible, "Brewmaster's Table." This evening's blow-out beer dinner is not to be missed!

Course 1

Star Anise-Crusted Diver Scallop

Green Curry & Spiced Carrot Cappuccino

Paired with Brooklyn Lager

Course 2

Braised Pork Belly with House-Baked Beans

Paired with Brooklyn Smoked Weissbock

Course 3

Fried Blue Point Oysters

Rémoulade, Oven-Dried Tomatoes, & Capers

Paired with Brooklyn Local 1 (preview)

Course 4

“Steak & Cheese”

Smoked Beef Tenderloin with Cipollinis, Piquillo Peppers & Carr Valley’s 8-Year Gouda

Paired with Brooklyn Brown Ale

Course 5

Duo of Stilton-Style Cheeses

One New World, One Old World; with Mâche Salad & Blueberry Syrup

Paired with Brooklyn Black Chocolate Stout

Course 6

Optional Cigar

Paired with Brooklyn Monster Barleywine

Wednesday, February 14th

VALENTINE'S DAY
$65 Per Person

PRICE FIXE MENU

Starter

Lobster & Fennel Salad

Lemon Grass Aioli, Mâche, Spiced Carrot Cappuccino

Roasted Hudson Valley Foie Gras

Potato Fondant, Blood Orange Gelée, Framboise-Chocolate Sauce

Salad

Baby Arugula Salad

Avocado, Pignoli, Crispy Parmesan, Meyer Lemon Vinaigrette

Intermezzo

Pineapple Sorbet

Entree

Roasted Muscovy Duck

Blonde Figs, Watermelon Radishes, Blackberry Gastrique

Pan-Roasted Carolina Red Snapper

Peruvian Potatoes, Pancetta, Oysters, Ginger Froth

Dessert

Boston Cream Pie

Raspberry Layered Cake

January 2007

Tuesday, January 16th

EGGENBERG BEER DINNER at EatBar (co-hosted with Rustico)
with special guest Eggenberg Owner Karl Shtor

Dinner starts at 7:15 PM

Cost is $75 Per Person (includes tax & tip)

MENU

Course 1

Baby Burger with Red Onion Marmalade paired with Eggenberg Pils &

Virginia Oyster on the Half Shell with Banyuls Mignonette paired with Naturtrüb

Course 2

House-made Garlic Sausage with Alsatian Cabbage & Stone Ground Mustard

paired with Festbock

Course 3

Four-Spice Roasted Leg of Lamb with Brown Butter Spaetzle & Dried Blueberry Compote

paired with Dunkle

Course 4

Black Truffle Poached Pheasant Breast with Caramelized Endive & Parsnip Ravioli

paired with Urbock 23

Course 5

Cheese Course with Explorateur Triple-Cream Cheese, Roasted Hazelnuts & Hibiscus Syrup

paired with Samichlaus Bier

Coffee & Doughnuts

December 2006

Sunday, December 31st

NEW YEAR'S EVE AT TALLULA

Reservations Required - either online or by calling the restaurant

$60 Price Fixe Menu Only

(does not include tax or gratuity)

Optional Wine Pairing for $25

1st Course

(choice of)

Oyster & Leek Fricasse

Crispy Grits, Guanciale, and American Paddlefish Caviar

Pan-Roasted Hudson Valley Foie Gras

Ricotta Pancake, Dried Cherry & Vanilla Syrup

Pastry of "Pipe Dreams" Goat Cheese

Chanterelle Mushrooms, Poached Bosc Pears, and Roasted Walnuts

Sweet Potato Pierogies

Star Anise Cream, Brown Butter, and Black Truffles

2nd Course

(choice of)

Spicy Greens Salad

Aged Balsamic, Acacia Honey, and Pumpkin Seed Oil

Mesclun Salad

Shaved Butternut Squash, Toasted Pine Nuts, and Banyuls Vinaigrette

Intermezzo

Grapefruit & Campari Sorbet

3rd Course

(choice of)

Bacon-Crusted Venison Chop

Glazed Salsify, Blueberry & Thyme Bread Pudding, and Juniper Reduction

Butter-Poached Beef Tenderloin

Cippolini Onions, Walnuts, Grapes, Chestnut Puree, and Cabernet Reduction

Pan-Seared Diver Scallops

Lobster-Corn-Potato Hash, Saffron & Vanilla Emulsion

Wild Mushroom "Wellington"

Truffled Potato Puree, Sauteed Swiss Chard, and Morel Butter

4th Course

(choice of)

Red Wine-Poached Pear & Almond Tart

Vanilla Anglaise

Warm Chocolate Cake

Strawberry Compote and Creme Fraiche Ice Cream

October 2006

Smuttynose Beer Dinner

Tuesday, October 10th

7:15 PM

co-hosted with Rustico Restaurant

We continue out special dinner series with a relaxing beer dinner in the back bar on the 10th of this month. Space is limited, so sign up now! RSVP by emailing Rustico's GM Chris Schaller (chriss@rusticorestaurant.com).

MENU

1st Course

Poached Lobster Salad

mache, baby arugala, toasted pepitas, citrus dust

paired with Smuttynose Portsmouth Lager

2nd Course

Seared Foie Gras

mini savory apple pie, sage gastrique

paired with Smuttynose Pumpkin Ale

3rd Course

Striped Bass

carrot & citrus puree, star anise, curried froth

paired with Smuttynose IPA

4th Course

Braised Lamb Shoulder

cranberry bean ragout, roasted garlic jus

paired with Smuttynose Old Brown Dog Ale

5th Course

Bacon-Wrapped Venison Tenderloin

salsify, butternut squash, rosemary-thyme jus

paired with Smuttynose Shoals Pale Ale

6th Course

Vanilla Bean Ice Cream Float & Donuts

Optional Cigar

paired with Smuttynose Robust Porter

July 2006

Blind Tasting Wine Dinner

Tuesday, July 18th

7:30 PM

There’s an art to pairing wine with food. A perfect pairing balances the flavors and textures of the dish with the aromas, flavors, alcohol, and mouth feel of the wine. Tonight’s brown bag pairings will help you explore the characteristics of the food and wine without the benefit of background knowledge of the grape varietal or the wine’s origination. It’s a true adventure into the world of wine! All wines for the evening remained a mystery until after each course was served.

June 2006

White Rhône Ranger Wine Dinner

Tuesday, June 20th & Wednesday, June 21st

7:30 PM

The wines of the Rhône Valley have shed their blue-collar image of “good, sturdy country wines” in recent years. Among the world’s best, Rhône-style wines are the most untamed. In the 1980’s, a group of super-creative California winemakers decided to expand their crop of Rhône varietals, including Viognier, Mourvèdre, and Syrah, thus separating themselves from the vineyards producing acre upon acre of Chardonnay and Cabernet. Tonight, we toast to the wine mavericks of the world who have spread Rhône-style wines beyond the southeastern corner of France and have produced surprisingly rich, adventurous wines for all to enjoy!

First Course

Rustic Style Pork Rillettes

Hearth Bread, Trio of Sauces, Mâche Salad

Yalumba Viognier, 2004 (Australia)

Second Course

Grilled New Zealand Sea Bass

Heirloom Tomato & Fava Bean Salad, Saffron Gelée, Thyme Vinaigrette

Plantevin Cotes-du-Rhône, 2003 (France)

Third Course

Seared Yellow Fin Tuna

Roasted Morels, Picholine Olives, Pistachios, Medjool Dates

Mas des Armes L’Ame des Pierres, 2003 (France)

Fourth Course

Duo of Milk Fed Veal

House-cured Pancetta & Vidalia Onions, Fingerling Potatoes, Black Pepper Gastrique

Ojai Vineyard ‘Bien Nacido,’ 2004 (California)

Fifth Course

Seasonal Dessert Prepared by Tallula’s Pastry Chef Amy Foster

May 2006

New World vs. Old World Wine Dinner

Tuesday, May 23rd

7:30 pm

Join us as we compare the tastes and aromas as well as the techniques that go into making wines from New World versus Old World regions. General Manager & in-house wine guru Josh Radigan pairs selections with a special tasting menu from Chef Nathan Anda’s kitchen.

First Course

Duo of Oyster Shooters

Lauverjat Coteau Fruité Sancerre '04 (France) vs. Nautilus Sauvignon Blanc '05 (New Zealand)

Second Course

Coriander-Crusted Halibut with Green Curry & Spiced Carrot “Cappuccino”

Soufrandise Clos Marie Pouilly-Fuissé ‘03 (Burgundy, France) vs. JT Cellars Chardonnay ’03 (California)

Third Course

Roasted Duck Breast with Confit Shallot Vol-au-Vent & Rhubarb-Mint Compote

Naudin Côte de Nuits-Villages, VV ’01 (Burgundy, France) vs. MacCrostie Keltie Brook ’04 (California)

Fourth Course

House-Smoked Beef Tenderloin with Glazed Baby Carrots, Sweet & Sour Cipollini Onions & Cabernet Reduction

Château de Callac Graves ‘01 (Bordeaux, France) vs. Trefethen "Double T" Meritage ‘02 (Napa, California)

Fifth Course

Dessert prepared by Tallula Pastry Chef Amy Foster paired with a selection chosen by our staff

March 2006

Austrian Winemakers’ Wine Tasting Reception

Monday, March 6th

Two Time Slots: 6 PM & 8PM

Austrian Winemakers Leo Hillinger, Anton Bauer, Karl Steininger, Gustav Strauss and Martin Mittelbach (Tegernseerhof) will be on-hand for this tasting event at Tallula. On this special evening, the restaurant will be transformed from dining room to tasting room as we offer participants a unique Austrian food and wine experience. More than 25 featured wines will be paired at tasting stations with Chef Nathan’s Austrian inspired dishes as well as passed hors d’oeuvres throughout the restaurant. The dining room will be closed for regular dining during the event so guests may mix and mingle with the winemakers.

February 2006

Dogfish Head Brewery Beer Dinner

Monday, February 6th

7:30 pm

Dogfish Head began in 1995 as a small brewpub in the resort beach community of Rehoboth Beach, Delaware. Quickly becoming known for brewing great beers, the Dogfish Head Craft Brewery opened in the summer of 1997, and began making three year-round brands that the brewer would add to over the next several years. Tonight, Chef Anda prepares a stunning multi-course menu to pair with several beers from “America’s most interesting and adventurous small brewery.” We hope you can join us for our second beer dinner in Tallula’s back lounge!

Winemaker Dinner with Christophe Jaume of Domaine Grand Veneur Estate

Wednesday, February 8th

7:00 pm

Domaine Grand Veneur dates back to 1826 when Mathieu Jaume founded the estate. Since 1979, son Alaine Jaume has run the Domaine with the help of his two sons, Sébastien and Christophe. Winemaker Christophe Jaume joins us tonight for a Châteauneuf du Pape tasting of the newly released 2003 vintage side-by-side with past vintages. A dinner prepared by Chef Nathan Anda pairs with the red, white, and single-vineyard Châteauneuf du Pape wines of the Domaine Grand Veneur Estate.

Pre-Dinner Flight

1998 Châteauneuf du Pape "Les Origines" Rouge

2001 Châteauneuf du Pape "Les Origines" Rouge

2003 Châteauneuf du Pape "Les Origines" Rouge

Menu

Trio of Lobster

Bisque, Flan, and Imperial

2003 Châteauneuf du Pape "La Fontaine" Blanc

Wild Mushroom Salad

Yukon Gold Potato Pavé and Porcini Butter

1998 Châteauneuf du Pape Rouge

Seared Red Snapper

Braised Baby Fennel, Green Curry, Almond Broth

2001 Châteauneuf du Pape "Les Origines" Rouge

Roasted Duck Breast

Napa Cabbage, Foie Gras Ravioli, Morel Reduction

2000 Châteauneuf du Pape "Les Origines" Rouge

Flourless Chocolate Cake

Grand Marnier Syrup, Strawberries, Vanilla Anglaise

Illy Coffee

January 2006

Cabernet Comparison Dinner

January 24th

7:30 PM

Warm Salad of Roasted Duck

Poached Plums, Mâche, St. Pete’s Blue Cheese

Aviemore Cabernet Sauvignon, 2001 (Napa Valley)

Porcini-Crusted Tuna Loin

French Horn Mushrooms, Soft Poached Farm Egg, Porcini Mushroom Reduction

Seven Hills Cabernet Sauvignon, 2002 (Columbia Valley, Washington)

Whole Roasted Beef Tenderloin

Roasted Beets, Black Pepper Noodles, Bordelaise Sauce, Shaved Parmesan

Catena Cabernet Sauvignon, 2002 (Mendoza, Argentina)

Grilled Venison Chop

Creamy Spinach, Carrot Confit, Cabernet & Bittersweet Chocolate Reduction

Phillippe Lorraine Cabernet Sauvignon, 2001 (Napa Valley, California)

Cheese Course

Dessert prepared by Pastry Chef Amy Foster

Coffee and Donuts