LNY Seafood and Wine Pairing

Menu prepared by Chef Henry Hua, coupled with tasting notes and wine pairings provided by Mary Thompson.

1st Course

Egg Rolls and Dumplings

Paired with Louis Sipp Crement d’Alsace

Crispy Vegetable Spring/Egg Rolls (napa cabbage, shiitake mushrooms, carrots) with Sweet & Sour Sauce (orange dipping sauce with hints of kaffir lime leaves).

  • Tasting notes – crispy, salty, sweet, sour
  • Great sauce! Bright, vibrant, could take on a sparkler with a touch of RS

Pork and Napa Cabbage Dumplings with a House Soy Dipping Sauce (ginger, garlic, sesame oil, soy sauce).

  • Tasting notes – tender, salty, hint of spiciness
  • Steamed, delicate, great salinity in dipping sauce

Louis Sipp Crement d’Alsace

Pinot Blanc, Auxerrois, Chardonnay and Pinot Noir, Alsace

Fragrant wine, attractively perfumed, crisply fresh. It is full of ripe apples, layered with intense acidity and balanced with a warmer peach flavor. Ready to drink.

2nd Course

Soft Shell Crab and Citrus Salad

Paired with Grenaudiere Muscadet Sevre et Maine sur Lie  2012

New Port Seafood Soft Shell Crab and Citrus Salad

Crispy Maryland Soft Shell Crab with Napa, Red Cabbage and Citrus Salad (Pomelo, Naval Orange, Red Grapefruit) topped with Peanuts and Mint served with a Vietnamese-Inspired Sweet and Spicy Dressing made with Fish Sauce, Garlic, Fresno Chili, Lime Juice and Sugar.

  • Tasting notes – light, refreshing, crunchy, sweet, sour, herbaceous, briny, citrus, slightly spicy
  • Juicy, vibrant, great acid, touch of heat & mint

Grenaudiere Muscadet Sevre et Maine sur Lie  2012

Muscadet, Loire Valley, France

Green apple and lime zest mix with Moroccan preserved lemons on the zesty nose; the mouth is clean, crisp and refreshing, with a bit more juice and body, but finishes with a sensation of citrus zest and a sea salt kiss.

3rd Course

Steamed Black Cod with Black Bean Sauce and Mustard Greens

Paired with Barboursville Vineyards, Viognier Reserve, Virginia

New Port Seafood Steamed Black Cod with Black Bean Sauce and Mustard Greens

Steamed Black Cod served with Mustard Greens on top of a Black Bean Sauce and garnished with slivered Scallions

  • Tasting notes – Flakey, Moist, Slightly earthy, hint of bitterness, slightly acidic
  • Sauce earthy, slightly sweet; cod, moist, delicate, mustard greens, bit of garlic, alkaline nature, good counter point
Barboursville Vineyards, Viognier Reserve, Virginia

Viognier, Barboursville, Virginia

Planted widely now in many regions of Virginia, Viognier evolves so vividly in our Piedmont terroir that we were the first to abandon oak and malolactic fermentation to reveal the complexity within its warm climate sultriness, and the vitality of middle palate sustaining its floral opulence. A wine of full body and adaptability with game as well as the traditional pairings of fish, shellfish, poultry and Asian cuisine.

 4th Course

Braised and Shredded 5 Spice Duck and Tofu

Paired with Barboursville Vineyards, Viognier Reserve, Virginia

New Port Seafood Braised and Shredded 5 Spice Duck and Tofu

Braised and Shredded 5 Spice Duck served with Braised 5 Spice Tofu and House Made Pickled Vegetables.

  • Tasting notes – Salty, sweet, fatty, 5 spice, tangy
  • Duck is braised with mildly pickled vegetables, soy is cylindrical with great texture
Bonnerland, Pinot Noir, Monterey 2013

Pinot Noir, Monterey County, California

The 2013 Bonnerland Pinot Noir is a classic expression of the varietal on California’s cool climate Central Coast. An homage to the delicious Bourgogne Rouge I so often drink, the wine is harmonized to display the regional characteristics of the diverse but focused, cool climate, Central Coast AVA of California. The larger component, Cedar Lane and Mission Ranch Vineyard from the Arroyo Seco in Monterey (80%), contributes spice, and red fruit elements. The old vines of the Bien Nacido and Riverbench Vineyard and the newer plantings at Presqu’ile add weight and a chewy texture to this balanced Pinot Noir. Barrel aged in 100% neutral French oak. 112 cases produced.”

5th Course

House Special Maine Lobster with Longevity Yi Mien

Paired with Chateau Moulin Blanchon 2010 Haut Medoc Reserve

New Port Seafood House Special Maine Lobster with Longevity Yi Mien

House Special Maine Lobster served on top of Longevity Yi Mien garnished with Lobster Caviar

  • Tasting notes – Sweet, spicy, peppery, briny
  • Power went out, did not taste but discussed preparation, soy based sauce, lobster is flash fried, lots of scallions, pepper etc. with long noodles

Chateau Moulin Blanchon 2010 Haut Medoc Reserve

50% Cabernet Sauvignon & 50% Merlot, Bordeaux, France

One could drown in the aromas this sumptuous Bordeaux reveals—warm cedar wood and poached plums, colored pepper and underbrush. Powerful and poised, it is a cru that takes a page from Pauillac, with chewy Valhrona chocolate-covered cherries and sweet tobacco on the palate.



Sweet Rice Balls (Rice Cakes)

Paired with Chateau Doisy-Daene Barsac 2005

New Port Seafood Sweet Rice Balls

Sweet Rice Balls filled with Black Sesame or Peanuts served warm in a Sweet Ginger Broth

  • Tasting notes – Chewy, sweet, crunchy, ginger
  • Warm soup, great texture on balls, not sweet, can go with something delicate

Chateau Doisy-Daene Barsac 2005

Semillon & Sauvignon Blend, Bordeaux, France

A cornucopia of fruit – pineapple, orange, passionfruit and nectarine – yet so much more seamless. Medium weight. Lovely balance. Ever so drinkable.

Photos provided by Eddie Lin, Privy