A Burgandy Wine Dinner

w/The Domaines of Jean Claude Boissiet

Thursday, September 29, 2022 • 6:30 p.m.

Cremant de Bourgogne “21”, JCB, Burgundy, France NV               

Purée of Cauliflower Soup, Maine Diver Sea Scallop

A purée of roasted cream of cauliflower soup, flavored with fine herbs, served with a seared Maine Diver sea scallop served on a bed of cauliflower brunoise.

Chassagne-Montrachet, Bouchard Aine et Fils, 2018
Savigny-Les-Beaune, Bouchard Aine et Fils, 2019
Meursault “Le Limouzin”, Jean-Claude Boisset, 2018

Chilean Seabass, Caramelized Fennel & Roasted Lemon Plugrá Butter

Chilean Sea Bass poached in Verjus with julienned caramelized fennel-topped with a roasted lemon Plugrá butter sauce, garnished with lemon balm and preserved Meyer lemons.

Chablis “Fourchaume, J Moreau, 1er CRU 2018
Beaune “Les Marconnets”, 1er Cru, Bouchard Aine et Fils , 2019
St Aubin “Sur Gamay”, 1er Cru, Jean Claude Boisset, 2019

Wild Mushroom Cappuccino, Truffle Espuma

A purée of fall wild mushrooms and black “Italian” truffles, seasoned with fine herbs, topped with a truffle foam.

Cremant de Bourgogne “69”, JCB, Burgundy, France NV

Pot au Feu Grilled Skirt Steak & Wild Boar, Vegetable Jardinière Consommé

Grilled skirt steak and wild boar served with an heirloom tomato filled with cannellini beans and fine herb with roasted bone marrow Chimichurri, vegetable jardinière, topped with consommé.

Beaune “Les Grèves”, 1er Cru, Jean Claude Boisset, 2016
Pommard “Grands Epennots”, 1er Cru, Bouchard Aine et Fils, 2019

Pekin Duck & Veal Striploin Napoleon, Glace de Viande        

Roasted duck & English cut veal striploin layered with celery root mousseline and potatoes galettes served with a savory duck and veal glace de viande, duck crackling.

Nuits-St-George “Les Pruliers”, 1er Cru, Jean Claude Boisset, 2018
Chambolle-Musigny “Aux Echanges”, 1er Cru, Jean Claude Boisset 2019
Aloxe-Corton “Les Valozières”, 1er Cru, Jean Claude Boisset, 2018

Poached Bartlett Pear, Madagascar French Vanilla Bean Ice Cream

Poached Bartlett pear in sauterne, flavored with cloves, nutmeg and cinnamon, served over an almond cookie with vanilla bean ice cream, sauced with a sauterne wine glace.

$200/Per Guest • Tax & Gratuity not included

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