Local Event
Cost: 150
Amuse Bouche
Chef Selection
First Course
Sea Scallop Carpaccio
fresh melon, crispy prosciutto & chard lemon dressing
2018 Belle Glos, Pinot Noir Blanc
Second Course
Roasted Beet and Baby Arugula Salad
baby arugula, toasted pecans, golden raisins, goat cheese crumbles and champagne vinaigrette
2017 Quilt Chardonnay
Third Course
Mint Gremolata Lamb Chop
creamy polenta, port wine cherry sauce
2016 Elouan Missoulan Wash
2017 Belle Glos, Clark & Telephone, Pinot Noir
Fourth Course
Espresso Rubbed Prime Dry-Aged Bone-In New York Strip 20 ounce
wild mushroom bordelaise, roasted baby carrots
2017 Quilt Cabernet
Available upon request
Chilean Sea Bass
goat cheese whipped potatoes & black truffle beurre blanc
Fifth Course
Flourless Chocolate Cake
caramel sauce, ginger spiced whipped cream
NV Steorra Sparkling Brut
Hosted by
The Palm Houston Restaurant
See other listings from this host