Dinner Tasting
Amuse Bouche |
|
|
FIRST COURSE: Gruyere |
|
|
Twice Baked, Upside Down Gruyère Cheese Soufflé, Parmesan Fondue |
|
|
Pinot Gris, Benton Lane, Willamette Valley, OR ‘14 |
|
|
SECOND COURSE: Scallops |
|
|
Diver Sea Scallop with Braised Short Ribs, Ricotta Cavatelli, Truffle Infused Fumet |
|
|
Bila-Haute, Cotes Du Roussillon Villages, France,’13 |
|
|
THIRD COURSE: Lamb |
|
|
Australian Lamb Rack “Tartine” of Nicoise Olive, “Petit Farci“, Pomme Dauphine, Jus d’Agneau Corse |
|
|
Château La Couronne, Saint-Emilion Grand Cru,’12 |
|
|
DESSERT: Chocolate |
|
|
Traditional Bittersweet Chocolate Soufflé with Chocolate Ganache |
|
|
Banyuls, Gerard Bertrand, 2009 |
|
|
PETIT FOURS |
|
|
CHEESE Truffle Brie de Meaux, Sweet Onion Compote, Espelette Jelly | (Add) | $15 |
$95.00 per person / With Wine Pairing add $50.00 per person. There is an additional charge for split plates: $3.00 per appetizer and $ 5.00 for entrees. |
|
|