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 21, 2023 • 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.

Clarendelle Rosé, The Dillon Family, Bordeaux, France, 2021

A Duo of Montrachet Goat Cheese & Roasted Vegetable Terrine, Morel Mushroom Cappuccino

A seasonal vegetable terrine wrapped in leeks, layered with asparagus, roasted zucchini, squash, turnips and Montrachet goat cheese, sauced with heirloom carrot & pea purée and a cappuccino of purée of morel mushrooms topped with steamed creamed.

Bordeaux Blanc “G”, Château Guiraud, Bordeaux, France, 2020
Chardonnay, Hubert de Boüard,  Vin de Pays de l’Atlantique, 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, venison and veal consommé, crackling brioche.

Château Le Boscq, Saint-Estèphe Cru Bourgeois, Bordeaux, France, 2019
Château Belgrave “Grand Cru Classé”, Haut-Médoc, Bordeaux, France, 2019
Château du Glana, Saint-Julien,  Bordeaux, France, 2018                                                         

Char-Grilled Hudson Valley Quail, Black Currant

Boneless breast of Hudson Valley quail, filled with a currant stuffing roasted sweet potato mousseline and Black currant reduction.

Château Les Carmes de Haut Brion “Le C”, Pessac-Léognan Bordeaux, France, 2018
Château Larrivet-Haut-Brion, Pessac-Léognan, Bordeaux, France, 2019
Haut-Bailly II, Château Haut-Bailly, Pessac-Léognan,  Bordeaux, France, 2019

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 Quintus“Le Dragon De Quintus”, Saint-Émilion Grand Cru, 2018
Clos de L’Oratoire a, Grand Cru Classé, Saint-Émilion, 2018
Château Fleur Cardinale, Grand Cru Classé, Saint-Émilion, 2019

Roast Tenderloin of Black Angus Beef, Morel Mushroom Sauce & Roasted Bone Marrow        

Tenderloin Angus beef lightly peppered, morel mushroom and Jerusalem artichoke brunoise, roasted bone marrow Chimichurri, finished with a morel red wine sauce.

Château Gracia, Saint-Émilion, Bordeaux, France, 2015
Château Pape Clément “Grand Cru Classé de Graves”, Pessac-Léognan , Bordeaux, France, 2019
Château Pontet Canet, Pauillac”, Bordeaux, France, 2019
*Château Haut-Brion, Pessac-Léognan 1er Grand Cru Classé , Bordeaux, France, 2016
*Supplemental 1.5 oz pour $50

Asian Pear Frangipane Tart, Madagascar French Vanilla Bean Ice Cream, Sauterne Coulis

A fruit frangipane tart filled with Asian pears, served with Madagascar French Vanilla Bean ice cream, finished with a Sauterne glaze.

Château Guiraud, Sauternes 1er Cru, Gravess·Bordeaux, France, 2008

$235/Per Guest
Tax & Gratuity not included.

All pricing reflects a cash payment. A 2.75% convenience fee is added for all credit card transactions.