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5-Course ‘South of France’ Wine Dinner!
March 13, 2018 @ 6:30 pm - 10:00 pm$103
Southern French style has long remained a cornerstone of haute cuisine and fine wines; but American ingenuity has led to creations that not only honor those styles, but often exceed what those original styles had to offer. Join Executive Chef, Josh Chapman of Corner Kitchen and Kellogg Wine Selections’ Robert Novick on an American made experience through the best styles Southern France has to offer.
This unique wine and dine experience is just $103 per person and includes tax and gratuity. Reserve your seat today!
Hors d’ Oeuvres
Wine Poached Pears & Lemon Ricotta in a Savory Tartlet with Fresh Thyme
Rabbit Rillette with House Ramp Mustard and Celery on Crostini
Local Trout Croquette with Preserved Apples and Chives
Chicken “Ballintine” on a Fingerling Crisp with Chicken Cracklin
Keep Wines – Blanc Blend
65% Picpoul Blanc / 35% Grenache Blanc. From the Windmill Vineyard in Yolo County, organically farmed, certified next year. A light bodied crisp white with a nose of Japanese pear, green apple and of soft honeysuckle undertones.
Local Pancetta Wrapped Monkfish over Shaved Fennel Salad with Puffed Grain Tuile in a Burnt Honey Broth
Domaine de Terre Rouge – Viognier
Viognier is organically-grown on our Fiddletown estate in granitic soils. Zesty fresh, floral, and spicy aromatics with fruit notes that suggest classic white peach and apricot flavors.
Duxelle Stuffed Saddle of Rabbit with English Peas, Easter Radish, Red Pearl Onions and Rabbit Demi
Keep Wines – Counois
A fresh and funky red wine made from the Counois grape, using carbonic maceration vinification. A rare find in California, this wine shows bright red fruit and candied spice notes. Zero sulfur is added to the wines.
Braised Pork Cheeks en Croute with Fresh Blackberries, Grilled Frisee, Pickled Shallots and Red Wine Reduction
Domaine de Terre Rouge – Grenache Blend
73% Grenache / 14% Syrah / 13% Mourvèdre. A dead ringer for a Châteauneuf-du-Pape or Gigondas, this is the blend that started Terre Rouge in the mid 80’s… very elegant, complex, and lively. Grenache’s savory plum and black cherry flavors, coupled with Mourvèdre’s smoky gaminess, and Syrah’s powerful punch and richness.
Cast Iron Seared Spinalis with Smoked Potatoes Anna, Grilled Romanesco Broccoli, Crispy Shallots and Pink Peppercorn Demi
Grammercy – Lower East Side Syrah
The aromas bring immediate appeal, with notes of brown stems, herbs, crushed flowers, smoked meat and black pepper. The flavors don’t disappoint, showing purity, focus and generosity with a spot-on sense of balance and a lengthy finish that kicks it up a notch.
Desserts brought to you by Pastry Chef, Karen Neal