We are welcoming Ken Harvey back for our March wine dinner and featuring wines from France on March 26th at 6:30.
Course I:
Charred asparagus and rainbow carrots, roasted beet yogurt, garlic crisps, scallion oil
Chartron La Fleur, Bordeaux Sauvignon Blanc (2023)
Course II
Pan roasted venison tenderloin medallion, asparagus, pickled mushrooms, blackberry compote, crushed walnuts
Chartron La Fleur, Bordeaux Rouge (2020)
Course III:
Grilled swordfish Provençal, roasted lemony fingerling potatoes, tomatoes, garlic, fresh rosemary, fried capers
Château Candeley, Bordeaux Malbec (2020)
Course IV:
Apricot cheesecake, strawberry coulis, vanilla bean whipped cream
Domaine de Barroubio, Muscat de Saint-Jean de Minervois (2019)