In the ancient days, the Bordeaux region was famed for its white wine. The transition to red occurred in the 1970s, as Bordeaux’s signature red blend began to rise in popularity. The British were among the first consumers to appreciate red Bordeaux, which they called ‘claret’.

A Bordeaux Wine Dinner

With Monsieur Daniel Greathouse
Sunday, May 1, 2022 • 5:00 p.m.

Join us for one of the most anticipated wine dinners every year
 our annual Bordeaux Dinner featuring the Wines of Bordeaux. Mr. Dan Greathouse, Heidelberg Distributing Company, Ohio’s largest importer of Bordeaux Wine, will co-host this event.
For a printable menu for this Bordeaux Dinner, click here.

Montrachet Goat Cheese & Roasted Vegetable Terrine, Root Vegetable Purée

A seasonal vegetable terrine wrapped in leeks, layered with asparagus, roasted zucchini, summer squash, mushrooms, turnips and Montrachet goat cheese, sauced with heirloom carrot purée.

Bordeaux Blanc “Bernard Magrez”, Château Pape Clement, Bordeaux, France, 2020
Bordeaux Blanc, Château D France, Péssac-Leognan, Bordeaux, France, 2018

Pot-au-Feu of Texas Wild Boar, Venison & Veal Sweetbreads, Trio Consommé

Wild boar, Venison, and veal sweetbreads served over a Napa cabbage timbale filled with root vegetables and cannellini beans, topped with a rich boar, rabbit and veal consommé, crackling brioche.

Clos Lunelles, Gérard Perse, Côtes de Castillon, Bordeaux, France, 2018
Château Marsau, Côtes de France, Bordeaux, France, 2018
HB, Château Haut Bailly, Péssac-Leognan, Bordeaux, France, 2019

Char-Grilled Hudson Valley Quail, Black Currant

Boneless breast of Hudson Valley quail, filled with a currant stuffing celery root mousseline and Black currant reduction.

Château Sansonnet, Saint-Émilion, Bordeaux, France, 2015
Château d’Armailhac, Pauillac, Bordeaux, France, 2018
Château Dame de Montrose, Saint-Estéphe, Bordeaux, France, 2018

Roast Striploin of Provimi Veal, Hickory-Smoked Spring Morel Mushrooms

English cut striploin of Provimi veal, morel mushroom risotto, hickory-smoked wild mushroom sauce.

Château Le Dragon de Quintus˝, Saint-Émilion, Bordeaux, France, 2018
Château Virginie de Valandraud, Saint-Émilion, Bordeaux, France, 2018
Château Beausejour Becot, Saint-Émilion, Bordeaux, France, 2018

Teres Major Filet “Sous Vide”, Grille, Cabernet Truffle Wine Sauce

Teres Major Tenderloin slow cooked in its natural juices, grilled, wild mushroom & mousseline
Jerusalem artichoke brunoise, wild mushroom duxelle, finished with a red wine truffle sauce.

Château Les Griffons De Pichon Baron, Pauillac, Bordeaux, France, 2016
Château Malartic-Lagraviere, Péssac-Leognan, Bordeaux, France, 2018
Château Haut Bailly, Péssac-Leognan, Bordeaux, France, 2018
Château Haut Bailly, Péssac-Leognan, Bordeaux, France, 2010*

*Supplemental $25 for a 1.5oz. pour

Apple Frangipane Tart, Madagascar French Vanilla Bean Ice Cream, Sauterne Coulis

An apple frangipane tart filled with golden delicious apples, served with Madagascar French Vanilla Bean ice cream, finished with a Sauterne glaze.

Château Coutet Sauternes/Barsac, Graves, Bordeaux, 2017

$225 Per Guest, Tax & Gratuity not included.

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