Seats going fast for Nugget's winemaker dinner

A few seats still remain for the Carson Nugget's August winemaker dinner at 5 p.m. Monday, Aug. 24 in the steakhouse. Chef Nick DeMagistris created a five-course menu that will use locally grown produce paired with wines from Napa Valley's Eagle Eye Winery. The cost is $65 per person. For reservations, call 882-1626 ext. 209.

The menu:

First Course:

Eagle Eye Winery 2007 Sauvignon Blanc

Pan-seared Alaskan Halibut Cheeks

Roasted portobello "cap," plum & nectarine compote, candied peaches,

lemon-tarragon cream, micro-chives.

Second Course:

Eagle Eye Winery 2005 Cabernet Sauvignon

Dry-aged Black Angus Tri Tip

Rosemary & pistachio crust, caramelized balsamic onions, nutmeg infused potatoes,

"pepper cress," blackberry meringue, cabernet "syrup."

Third Course:

Eagle Eye Winery 2005 Pinot Gris

Grilled Monkfish Fillet

Panko asiago and citrus crust, red currant creme anglaise, citrus and stone fruit risotto, boursin-stuffed fig with grilled prosciutto, "popcorn blades."

Fourth Course:

Eagle Eye Winery 2005 Merlot

Caramelized Duck Breast

"Emperors mushroom" ragout, roasted cauliflower puree, "Pendleton" marinated

fresh berries with pan sauce, toasted hazelnuts, "golden chard."

Fifth Course:

Eagle Winery 2007 Muscat Canelli

Creme Brulee' "Trilogy"

Golden Raspberry, Blood Orange, and Toasted Apple Cinnamon.