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Wine Dinner Menu Sampling
Bordeaux Dinner
February 2009 |
| Wild Game Pithiviers Sauce Poivrade
2005 Chateau Fleur Haute Gaussens, Fronsac |
Seafood Terrine with Sea Urchin Butter
2000 Chateau Carbonniex Blanc, Graves |
Sautéed Black Cod Sauce Matelote
1999 Trilogy, Chateau Saint George, Saint Emilion |
Sorbet |
Combination of Cervina Venison and Rack of Lamb Sauce Grand Veneur
2005 Château Moulin Duhart, Pauillac, Lafitte Rothschild |
Petite Salade au Roquefort
2005 Château Les Tuileries, Sauternes |
Spicy Red Wine Poached Seckel Pear |
Café / Mignardise |
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Chef de Cuisine
Patrick Chabert
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Sommelier
Anton Maletich
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Propriétaire: Donna Hesik |
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Reservations for upcoming events
To make a reservation click here, or for further information, call 630.462.0898.
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