A Moët Hennessy Wine Dinner

Thursday, May 16, 2019 • 6:30pm

The LEGENDARY and iconic brands of Moët Hennessy transcend any category. More than champagnes, spirits, and wines, they are vehicles for personal memories and in so many ways the unique products of hundreds of years of cumulative knowledge and craftsmanship. They are the result of nature coming together with innovation and expertise. They tell intimate stories of their terroir, and when shared with friends, colleagues, lovers, and family, they enhance the stories we create with each other. They are an integral part of our most momentous occasions and they have the power to transform what might otherwise have been an ordinary day or evening into something extraordinary.

Join us for a Spring wine dinner featuring the iconic brands of LVMH. LVMH Moët Hennessy Louis Vuitton SE, also known as LVMH, is a French multinational luxury goods conglomerate headquartered in Paris, France.

This dinner will feature a Seven-Course Dinner with 12 Wines from Four Continents including Napa Valley wineries Domaine Chandon and Newton, Sonoma County Winery Smoke Tree, all from North America. Cloudy Bay from New Zealand and Cape Mentelle from Australia, both from Oceania. Numanthiafrom Spain/Europe and Cheval des Andes and Terrazas de los Andes from Argentina/South America.

Sparkling Rosé “Etoile”, Domaine Chandon, Carneros Valley, California, NV

Cream of Heirloom Carrot & Curry Cappuccino, Ginger Foam

An amuse bouche of purée of heirloom carrots and curry soup topped with ginger foam.

Torrontes “Reserva”, Terrazas de los Andes, Cafayate Valley, Salta, Argentina, 2017

Montrachet Goat Cheese & Roasted Vegetable Terrine, Root Vegetable Purée

A seasonal vegetable terrine wrapped in leeks, layered with asparagus, roasted zucchini, squash, turnips and Montrachet goat cheese, sauced with a root vegetable purée.

Sauvignon Blanc/Semillon, “Cape Mentelle”, Margaret River, Australia, 2017
Sauvignon Blanc “Te Koko”, Cloudy Bay, Marlborough, New Zealand, 2017

Peekytoe Crab Salad, Pineapple Brunoise

A crab salad flavored with a brunoise of pineapple, ginger, jicama, and mint, wrapped in an English cucumber, flavored with fine herbs and citrus olive oil, topped with a beet curl.

 Chardonnay, “Cloudy Bay”, Marlborough, New Zealand, 2017
Chardonnay “Unfiltered”, Newton Napa Valley, California, 2017

Oxtail Ravioli, Truffle Butter Sauce

Ravioli filled with oxtail, garnished with wild mushrooms, flavored with a White Alba Truffle butter sauce, with shaved aged Parmigiano-Reggiano cheese.

Pinot Noir, “Smoketree”, Sonoma County, California, 2015
Pinot Noir “Te Wahi”, Cloudy Bay, Central Otago, New Zealand, 2016

Roasted Texas Wagyu Strip Loin, Morel Mushroom Cabernet Sauvignon Wine Sauce

Grass and grain fed Texas Wagyu strip loin roasted, with sage, thyme and pepper, with a brunoise of spring wild mushrooms, Cabernet Sauvignon wine sauce.

Cabernet Sauvignon “Unfiltered”, Newton, Napa Valley, California, 2015
Cabernet Sauvignon, “Cape Mentelle”, Margaret River, Australia, 2016

Wild Boar Loin, Huckleberry Glace de Viande

Roasted lightly peppered wild boar loin, served over a Napa cabbage timbale filled with wild boar confit, finished with a mountain huckleberry glace de viande.

 Toro Red “Numanthia”, Numanthia, Toro, Spain, 2014
Red, “Cheval des Andes”, Mendoza, Argentina, 2015

Wild Boar Loin, Huckleberry Glace de Viande

A flaky pastry filled with Chantilly and pastry cream with seasonal berries, drizzled with a berry coulis.

$120 per personTax & Gratuity not included 

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