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
Jean Claude Boisset
In 1961, a tenacious eighteen-year-old, Jean-Claude Boisset founded his namesake négociant winery in Nuits-St.-Georges. An artisan Burgundy producer with an audacious, authentic style, the winery is housed in a former Ursulines convent where Winemaker Grégory Patriat strives for authentic wines in which human intervention has been kept to a bare, discreet minimum. Utilizing native yeasts, the wines are concentrated, well-rounded, and naturally expressive of their terroirs. The winery embraces the philosophy devised by the Boisset family of the VINICULTURALIST, where the winemaker is as much engaged in the vineyards as in the cellars, building close partnerships with growers to achieve the highest quality in the vineyards.
Bouchard Aîné & Fils
Bouchard Aîné & Fils, founded in 1750 in Beaune, the historical heart of Burgundy, has earned acclaim for its expertise in crafting Burgundy’s treasured Pinot Noir and Chardonnay. Its cellars in the Hôtel du Conseiller du Roy, a classic 18th-century maison, reveal the history of the winery and of Burgundy – the birthplace of Pinot Noir and Chardonnay. For over two centuries, Bouchard Aîné & Fils has pursued perfection in quality, authenticity in style and prestige in name.
J. Moreau & Fils
Specialists in the wines of Chablis since 1814, J. Moreau & Fils has built its reputation on a love of wine and respect for the terroir. Located just outside the village of Chablis, J. Moreau & Fils’ house style is to capture the purity and minerality of Chablis in each of its stunning wines. The wines can be characterized by Chablis’ signature lively minerality and a perfect balance between terroir, fruit, structure and texture, making them accessible in their youth while simultaneously possessing a great aging potential.