Thomas Jefferson & France – the original “French Connection”

• Thomas Jefferson had a love affair with all things French, including the food. Chef Joe Scully and Executive Chef David Van Tassel are using the Monticello cookbook for inspiration, and pairing each course with Steve Pignatiello’s Burgundy wines.

Reception begins at 6:30 pm and dinner at 7. We hope you’ll join us.

Hors d’oeuvres:

Corn Bread with Virginia Ham
Okra Soup “Shooters”
Baby Lamb (Mutton) Chops with Mushroom “Catsup”
Croquettes of Roasted Veal

Wine: Joillot NV Crémant de Bourgogne Rosé (sparkling)

1st Course:

Martha Randolph’s Oyster Soup
Wine: Dujardin ’15 Monthelie Blanc

2nd Course:

Civet of Hare with Exotic Mushrooms
Wine: Chofflet-Valdenaire ’17 Givry

3rd Course:

Roast Duck with Onion Sauce, Carrots in Butter Sauce, French green Beans
Wine: Clerget ’17 Bourgogne Pinot Noir

4th Course:

Larded Filet of Beef with Sauce Piquante
Wine: Billard ’15 Pommard Charmots PREMIER CRU

Dessert:

Blancmange
Coffee

 – No refunds 7 days prior to the event. Thank you for understanding.