Old Homestead restaurateurs Greg and Marc Sherry hosted an intimate dinner prepared by Executive Restaurant Chef Amador Campos during Savor Borgata 2019, paired with the Caymus family of wines. The Old Homestead Caymus Vineyards Wine Dinner was a perfect experience for those who know and love the signature Borgata steakhouse…or for those who love a good glass of vino!
The sold-out dinner featured a four course menu that featured special pairings of Caymus wines with Old Homestead culinary creations. What makes Caymus wines so special? Caymus Vineyards produces two Cabernets Sauvignons – a “Napa Valley” and the venerable “Special Selection”. Both Cabernet bottlings have aromas and flavors which can only be achieved through “hang time” – a technique which chances the loss of crop if early winter sets in. Leaving the fruit to “hang” on the vine unusually long develops suppleness, increases color, and matures the tannins of the grapes.
You can check out the full menu from the dinner below, and don’t forget to visit Old Homestead any time you come to Borgata for an experience unlike any other in Atlantic City.
Seafood Chardonnay Duo
Medallions of Maine Lobster | Kaffir Leaves
Alaskan Halibut Ceviche | Cilantro | Avocado | Organic Peppers
Paired with: Mer Soleil Chardonnay Reserve, Santa Lucia Highlands
Mer Soleil Chardonnay Silver, Monterey County
Warm Provencal White Asparagus
Roasted Pepper Vinaigrette | Fava Beans | Micro Leaves | Vermont Bacon
Paired with: Caymus Cabernet Sauvignon, Napa Valley
Snake River Farms Filet Mignon on the Bone
Porcini Portobello Mashed Potato | Shishito Pepper
Paired with: Caymus ‘Special Select’ Cabernet Sauvignon, Napa Valley
Cookie Dough Ice Cream Baked Alaska
Paired with: Mer Soleil ‘Late Harvest’ Viognier, Santa Lucia Highlands
ABOUT OLD HOMESTEAD: The Old Homestead, a New York City institution, is one of the country’s oldest steakhouses and is known for serving the finest steaks in the Big Apple for nearly 150 years. With their second location in Atlantic City, guests can experience their trademarked domestically raised, hand-massaged Wagyu beef on both sides of the river. Brothers and owners Marc and Greg Sherry believe in the adage “don’t mess with a good thing,” which is why the menu at their steakhouse in Atlantic City nearly mirrors the one in New York.