Local Event
Cost: $95 inclusive of tax and tip
Seasoned Chef’s Brancaia Wine Dinner October 22, 2019
Special Guest Leah Hetherington Certified Sommelier, Portfolio Consultant E&J Gallo Winery
Reception 6:30 pm Dinner 7:00 pm
Chef’s selection of passed appetizers
Poggio al Tesoro Solosole Vermentino, 2017
First course Jeff Rose, Executive Chef/Owner CAYA
Seared Scallops, polenta with taleggio, sweetbread croutons, arugula, gremolata
Brancaia ‘Tre’ Rosso, 2017
Second Course Alan Merhar, Executive Chef Compass Group
Roasted Bass, testaroli, stewed heirloom tomatoes, pancetta, charred shallots, chanterelle mushrooms
Brancaia Chianti Classico Riserva, 2012
Duo Course Eric Voigt, Executive Chef Big Rock Chophouse/The Reserve
Braised Ox Tails, spinalis, roasted fingerlings, crispy brussels, gorgonzola gnocchi, pine nuts, red wine demi
Brancaia Ilatraia, 2013
Brancaia Il Blu, 2010
Dessert Course Christina Wood, Executive Pastry Chef Big Rock Chophouse/The Reserve
Almond Cake, pear, nougatine, strawberry
Luminore by La Marca Prosecco, NV
Illy Coffee Service, Biscotti
Price fixed $95 inclusive of tax and tip Big Rock Chophouse is the proud recipient of the Wine Spectator Best of Award of Excellence 2017,2018 & 2019!
More information or reservations, call 248-647-7774
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