Carson Nugget offers all-sparkling wine dinner

The bubbly will be flowing Monday, Sept. 28, at Northern Nevada's first ever all-sparkling wine dinner. The Carson Nugget's monthly wine pairing dinner will feature sparkling wines from around the world for "All Bottles are Poppin'."

Chef Nick DeMagistris's menu includes such unique offerings as duck confit tartlet and pan-seared ostrich tenderloin with a raspberry powder and spice crust.

Dinner starts at 5:30 p.m. Cost is $70 per person. For reservations, call 882-1626 ext. 209.

The menu

First Course: 2006 Navaran Cava Sparkling Wine (Spain)

Grilled free-range antelope canape, cranberry glaze, fresh avocado; duck confit tartlet with manchego cheese, kiwi "relish" and 12-year aged balsamic; seared sea scallop, saffron and spice cream, vanilla blood orange "supreme."

Second Course: Tre Donne A Passion Selezione Donna Blu (Italy)

Cocoa powder and espresso crusted beef tenderloin, cappuccino cream, toasted hand-made marshmallow, raspberry and mint infused grilled organic spinach.

Third Course: Francis Coppola 2007 Sophia Blanc de Blancs (California)

Seared Alaskan halibut, mixed organic greens, pomegranate seeds, grilled "green-zebra tomatoes," Disaronno toasted brioche crouton, house-made kumquat emulsion.

Fourth Course: Trevisol Prosecco Valdobbiandene Extra Dry (Veneto, Italy)

Fire & Ice Intermezzo: Mango and coconut gelato, spiced peach relish, 151 rum

Fifth Course: Shingleback McLaren Vale Black Bubbles Sparkling Shiraz (Australia)

Pan-seared ostrich tenderloin with raspberry powder and spice crust, white truffle potato mousseline with red "lace," red currants, blue lychee "paint," micro chive blossoms.

Sixth Course: Marquis De La Tour Brut (Loire, France)

Caramelized duck breast; cantaloupe, mushroom and prosciutto "hash"; alfalfa sprouts, marinated Roma tomato, pancetta and bourbon glaze, lemon basil.

Seventh Course: The Deconstructed Sparkling Mimosa (Carson City) - sparkling wine, Chambord and wild fruit ice cubes, orange juice caviar spheres.

Citrus and lemoncello angel cake, Navan zabaglione, fresh berry coulis, edible orchid blossoms.