Local Event
Cost: $200 Per Person (Inclusive of Tax & Gratuity)
FIRST COURSE
Raspberry Point Oyster, Kiwi Mignonette
Chateau Buena Vista Brut Rosé
SECOND COURSE
Pan Seared Diver Scallops,
Nueske's Maple Bacon Slab, Pineapple Coulis
De Loach, "Estate", Chardonnay, 2016
Domaine de la Vougeraie, "Terres de Famille", Blanc, 2015
THIRD COURSE
Lyonnaise Salad, White Asparagus, Frisée,
Crispy Prosciutto, Lemon-Sherry Vinaigrette
De Loach, "Estate", Pinot Noir, 2014
Jean-Claude Boisset, Aloxe-Corton, "Les Valoziere", 1 er Cru
FOURTH COURSE
USDA Prime Ribeye Cap Steak,
Thyme Roasted Baby Potatoes,
Wild Mushrooms in Red Wine Reduction
Cháteauneuf-du-Pape, Cabernet, Napa, 2015
Louis Bernard, Cháteauneuf-du-Pape, 2014
FIFTH COURSE
Pot de Crème, Shaved Chocolate
Secret Indulgence, "Secret Blend", 2015
Henri Maier, "Vin Jaune", 2008
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