Ruinart, Brut Rosé, Reims, Champagne NV Moreau

Ruinart, Brut Rosé, Reims, Champagne NV Moreau

Our newly minted Advanced Sommelier Julie DeFriend is all smiles, and in true Sommelier
fashion is delighting in popping some corks on some serious vino!
Chef Patrick has put together an amazing menu so
plan on joining us for this fabulous event.
Thursday, October 17th
6:30 pm
175.00 P E R P E R S O N
(PLUS
TAX
&
GRATUITY)
Ruinart, Brut Rosé, Reims, Champagne NV
BUTTER DIPPED PETITE MAINE LOBSTER WITH CHERVIL & FENNEL POLLEN
KUMOMOTO OYSTER WITH A SHALLOT CHAMPAGNE MIGNONETTE
W I L D A R C T I C C H A R C R U D O W I T H M A T S U T A K E M U S H R O O M “D U X E L L E ”
Moreau & Fils, Grand Cru “Les Clos”, Chablis 1995
(from Magnums)
A LMOND M ILK P OACHED H ALIBUT
G R A N N Y S M I T H A P PL E B R O W N B UT T E R , H O U S E M A D E L A R D O N
Mommessin, Grand Cru “Clos de Tart”, Burgundy 1994
B ANDERA Q UAIL
WITH
F OIE G RAS
STUFFED
B LACK M ISSION F IGS
F OI E G R A S T O R C H ON , T R U F F LE , Q UA I L E G G
Chateau Duhart-Milon Rothschild, Quatrième Cru,
Pauillac, Bordeaux 1996
T HIRTY D AY D RY A GED R IBEYE
PORCINI & MIMOLETTE PAVE, BORDELAISE
Chateau Rieussac, Premier Cru, Sauternes 1989
H O N E Y C R È M E B R U LE E ,
VANILLA SAFFRON CREAM PUFF WITH ORANGE BLOSSOM CRÈME CHANTILLY,
CANDIED LEMON BAKLAVA