With Frederick Wildman
Thursday, November 9, 2017 • 6:30 pm
Frederick Wildman & Sons join us to co-host our annual Truffle Dinner on Thursday, November 9, 2017, this event helps “kick-off” our annual Truffle Season at Chez François. A leading import company in the USA, Frederick Wildman & Sons represents a great collection of Italian, French and Spanish wineries which are a perfect compliment for our truffle dinner. We will match nine wines from their portfolio with Chef John D’Amico’s seven-course truffle menu. Stefano Francini, Frederick Wildman Director of Fine Wine will be our co-host for this annual event.
Today Frederick Wildman & Sons portfolio of wines includes over 50 brands from Austria, France, Germany, Italy, Portugal and Spain each unique and prominent in its region of production. Along with the growth, the familiar Wildman Oval – present on every bottle that the company imports – has remained constant and is still consistently recognized worldwide as a symbol of quality.
Scrambled Eggs & Truffles
Scrambled Rose Acre Farms brown eggs, seasoned with truffle butter, garnished with black ”Burgundy” truffles and white truffle oil.
Champagne “Brut Reserve”, Pol Roger, Epernay, France, NV
Cocotte Potted Quail Egg, Black Truffle
Quail egg, served in a ramekin filled with Ubriaco cheese fondue and grated Parmesiano-Reggiano cheese, topped with a poached quail egg and freshly-shaved black truffles.
Chablis “Les Vaillons” 1er Cru, Domaine Billaud-Simon, Burgundy, France, 2015
Sea Scallop En Croûte, Black Truffle Butter
A Maine diver sea scallop, baked in its natural shell, filled with sliced black “Burgundy” truffles and truffle butter, wrapped in puff pastry.
Puligny Montrachet, Maison Olivier Le aive, Burgundy, France, 2015
A purée of fall wild mushrooms and black “Burgundy” truffles, seasoned with white truffle oil and finished with steamed cream.
Mercury Rouge “Clos des Myglands”, 1er Cru, Domaine Faiveley, Burgundy, France, 2013
Wild Mushroom, Duck and Truffle Ravioli, Truffle Butter Sauce
Wild mushroom ravioli pasta, filled with wild mushrooms, duck con t and black “Burgundy” truffles, topped with a truffle butter sauce and shaved Parmigiano-Reggiano cheese.
Châteauneuf-du-Pape, Château Mont Redon, Rhône Valley, France, 2012
Rioja “Gran Reserva”, El Coto “Coto de Imaz”, Rioja, Spain, 2008
Roast Tenderloin of Veal, Sauce Périgueux
Tenderloin of Wisconsin veal, served over a delicata squash, filled with white and black truffle risotto and finished with chanterelle mushrooms and a truffle reduction sauce.
Barolo“Tradizione”, Marchesi di Barolo, Piedmont, Italy, 2011
Brunello di Montalcino, Le Chiuse, Tuscany, Italy, 2012
Italian Cheeses, Walnut & Fig Cake, Truffle Honey
A duo of Italian cheeses, served with walnut and g cake with dates, drizzled with truffle honey.