It's easy to imagine you are in Paris while dining at Mon Ami Gabi at the Paris Resort in Las Vegas that offers al fresco dining on the Strip.
The Menu is French and simple and highlighted by classic steak frites and a variety of fruits de mer as well as an extensive wine list.
On our visit we met with Sommelier and Fine Wine Representative from Vin Sauvage,Bibiana Escobedo and attended a Mollydooker Wine Dinner she was hosting. Executive Chef Terry Lynch and Bibiana teamed up and paired many of these wines with a memorable 6 course dinner.
WARM GOAT CHEESE TOASTS
Summer wild mushrooms, tiny frisee & Sebastopol apple salad.
The Violinist Verdelho 2008
This lovely beginning with a very well balanced Verdelho and Goat Cheese was just a prelude of what Chef Terry Lynch was about to show us.
ROASTED DUCK BREAST
Grilled Peaches, Fresh bay leaf gastrique
The Scooter Merlot 2007
The peaches with Duck and the Merlot paired excellently as they combined for one of the most interesting pairings of the evening.
PEPPER RUBBED LAMB T-BONE
Green Olive Relish
The Boxer Shiraz 2008
The Lamb T-Bone with its gamey notes and a the big bold Boxer Shriaz was truly as classic pairing that exploded on our palates.
BRAISED BEEF SHORTRIBS
Celery Root , Roasted Shallots , hints of lemon and summer sage.
The Maitre D' Cabernet Sauvignon 2007
ROSEMARY GRILLED FIGS
Black Peppercorn Ice Cream and a Drizzle of Chocolate Sauce
The Maitre D' Cabernet Sauvignon 2007
When we saw Ice cream and Cabernet on the menu , we were intrigued with what we thought would be a pairing that we may not enjoy. But , Chef Terry and Bibiana proved us wrong with the peppercorn ice cream combining with the casis of this elegant Cabernet making this dish a real treat and a great way to end the dinner.
Executive Chef Terry Lynch and Bibiana combined their expertise to come up with delicious dishes paired with the renowned Mollydooker wines. The staff of Mon Ami Gabi did a world class job putting on the wine dinner for its guests and making it a true culinary event.Join the Cuisineist as we speak with Executive Chef Terry Lynch about food and wine pairing at a Mollydooker wine dinner.
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