Drouhin Wine Dinner
$125 per person ++
Reception : A selection of chef-curated hors d'oeuvres, artfully crafted to pair with the vibrant minerality of Drouhin – vaudon Chablis.
First Course: Butter-Poached Lobster
Tender sous vide lobster tail nestled atop beluga lentils, garnished with crispy leeks, a luxurious caviar butter, and a delicate Côte Blanc cream, finished with a drizzle of tarragon oil.
Paired with Drouhin Côte de Beaune Blanc
Second Course: Braised Pork Cheek
Succulent Upholf Farms pork cheek atop a toasted brioche crisp, accented with a bright micro arugula salad, a rich red wine gastrique, and a whisper of bottarga.
Paired with Drouhin Côte de Beaune-Rouge
Third Course: Herb-Crusted Lamb Loin
Niman Ranch lamb loin encrusted with fragrant herbs, complemented by a silky pea purée, seared king trumpet mushrooms, and a house-made lamb demi-glace.
Paired with Drouhin Chambolle-Musigny
Final Course: Vanilla Rhubarb Chiffon
Delicate vanilla chiffon cake paired with lavender-infused rhubarb ice cream, finished with a berry rhubarb coulis and tart green strawberries.
Paired with Drappier Carte d’or Champagne