Menu
Course 1
Eric Chevalier, Muscadet Cotes Grand Lieu Sur Lie
Seared Scallop in an orange bourbon brown butter on parsnip puree
Course 2
Clos Du Val Cabernet Sauvignon Stag Leap District
Spicy rocoto BBQ glazed pork spare ribs served with broccoli slaw and roasted sweet potatoes
Course 3
Château Sautard-Cadet Saint Emilion Grand Cru Cuvée Victoire
Grilled skirt steak with argentinian chimichurri with a mascarpone and bacon loaded yukon potato
balsamic vinaigrette.
course 4
Bugey Cerdon “La Cueille” Patrick Bottex, Rose Sparkling
Peruvian style chocolate cake stuffed with dulche de leche and chocolate fudge, served with housemade vanilla bean ice cream
Menu
Course 1
Eric Chevalier, Muscadet Cotes Grand Lieu Sur Lie
Seared Scallop in an orange bourbon brown butter on parsnip puree
Course 2
Clos Du Val Cabernet Sauvignon Stag Leap District
Spicy rocoto BBQ glazed pork spare ribs served with broccoli slaw and roasted sweet potatoes
Course 3
Château Sautard-Cadet Saint Emilion Grand Cru Cuvée Victoire
Grilled skirt steak with argentinian chimichurri with a mascarpone and bacon loaded yukon potato
balsamic vinaigrette.
course 4
Bugey Cerdon “La Cueille” Patrick Bottex, Rose Sparkling
Peruvian style chocolate cake stuffed with dulche de leche and chocolate fudge, served with housemade vanilla bean ice cream
This event takes place on the second level of the restaurant. Please inform us of any mobility accommodations, seating requests or dietary restrictions.
* Dietary restrictions may not be accommodated. *
