One Tuesday a month Executive Sous Chef Rachel Moeller features three small plate courses of food paired with wines picked by Certified Sommelier and Mistress of Wine Joyce DeNeal for a relaxed evening of good conversations and even better food and wine.

Alsace is the 4th smallest region of France, but it is big in history, cuisine and wine.  Romans initiated winemaking as early as 58 BC, and with the region’s close proximity to Germany, the cuisine has cross cultural influences.

Join Executive Sous Chef Rachel Moeller and Mistress of Wine Joyce DeNeal as they tackle the Alsace region by exploring the German and French regional influences on each course presented.  After the meal, you will have an opportunity to purchase another glass or even the bottle at a reduced retail price - if something strikes your fancy.  Reservations are needed - call 314.726.5757.

Salade du Vigneron (Winemaker's Salad) w/ endive, mixed greens, tomato, radish, Gruyere, egg, & tarragon vinaigrette

Helfrich Pinot Gris 07 Vin D’Alsace

Flammekueche bacon, crème fraiche & onion tart

Albert Mann Auxerrois Vieilles Vignes 2007 Vin D’Alsace

Choucroute Garnie sauerkraut, pork charcuterie & potatoes

Albert Mann Gewurztraminer 2007 Vin D’Alsace