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Thomas Jefferson & France – the original “French Connection”
November 6 @ 6:30 pm - 10:00 pm$125.00
- 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.
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)
Martha Randolph’s Oyster Soup
Wine: Dujardin ’15 Monthelie Blanc
Civet of Hare with Exotic Mushrooms
Wine: Chofflet-Valdenaire ’17 Givry
Roast Duck with Onion Sauce, Carrots in Butter Sauce, French green Beans
Wine: Clerget ’17 Bourgogne Pinot Noir
Larded Filet of Beef with Sauce Piquante
Wine: Billard ’15 Pommard Charmots PREMIER CRU