3-Course Dinner Pairing Menu
Thursday, January 10 & 17
Featuring a Chef inspired prix fixe menu with wines personally selected from Sommelier, Steve Pignatiello. The wines will come from the private cellars of small, family winemakers in prestigious towns such as Meursault, Pommard, Gevrey-Chambertin, among others.
Regular dinner menu still available.
$75 ++ per person (not inclusive of tax & gratuity). Reservations recommended…
January 10 Menu
Diver Scallop Crudo with Preserved Lemon, Chive Blossoms, Paddlefish Caviar and Georgia Olive oil
Magret Duck Consomme Garnished with Duck Rillette, Sliced Breast, Cranberry Gele and Roasted Pearl onions
Rabbit Cassoulet : Saddle Of rabbit stuffed with Mirepoix & Fennel Rabbit Sausage over Stewed White Beans, Roasted Tomatoes, Kale and Garlic Herb Bread Crumbs
January 17 Menu
Brandy & Chicken Liver Pate with Pomegranate Gele Sea Salt, Puffed Grains, Grilled Baguette and Micro Salad
Grilled Maitake Mushrooms, Caramelized Onions, Whipped Brie Wrapped in Puff Pastry with English Pea Puree and Pea Shoots Sherry Vinegar
Red Wine Braised Breast of Capon with Confit Legs, Roasted Mirepoix, Butter Poached Fingerling Potatoes, Asparagus and Cuisson