Filler content from old wine dinner. Chef de Cuisine Scot Davidson has crafted five courses of French-inspired cuisine, utilizing land and sea, winter mushrooms, French cheeses, and local dairy. Sommelier, Ayres Newsom, will guide us through his recommended pairings. We invite you to cozy up with us as we explore French-inspired winter dishes and delectable wine pairings as we welcome in the cooler months.
Cost is $200 per person to include food, wine, 7% Tax and 20% gratuity.
AMUSE-BOUCHE… Baked Oyster On-The-Half-Shell, Osetra Caviar, Pickled White Asparagus, Brie Mornay
Paired with ~ NV Charles Gardet Brut Tradition Champagne, Chigny-les-Roses, Reims
FIRST COURSE… Winter Squash Veloute, Jumbo Lump Crab, Creme Fraiche, Micro Sorrel
Paired with ~ 2020 Claudie Jobard “En Villerange” Chardonnay Rully, Côte Chalonnaise
SECOND COURSE… Duck Liver Foie Gras, Fig-Cherry Mostarda, Pickled Radish, Grilled Baguette, Maldon Sea Salt-Chive Butter
Paired with ~ 2021 Domaine Chofflet “En Choue”, 1er Cru Pinot Noir Givry, Côte Chalonnaise
THIRD COURSE… Coffee Rubbed Lamb Loin, Confit New Potato, Black Trumpet Mushroom, Pomegranate Demi Glace, Shaved Winter Truffle, Pomegranate Seeds
Paired with ~ 2017 Camus Charmes Chambertin Grand Cru Pinot Noir Gevry-Chambertin, Côte de Nuits