Special Events

Bubbles of France Wine Dinner - Dec. 15 & 16 - 6:30 p.m.
onion tart with salmon caviar
Charles de Fere Rosé N.V. Methode Champenoise chicken breast à la bonne femme Domaine du Vieux Pressoir Saumur Brut Méthode Traditionelle herbed velouté Domaine de la Taille Aux Loups Montlouis Pettilant filet of sole cardinale Roger Pouillon Brut Cuvée de Réserve cheesecake made with Coach Farm goat cheese.
Langlois Chateau Cremant de Loire Brut

The cost is $80 per person, plus tax and tip. The Thursday night dinner is an exact replica of the Wednesday night dinner. Seating is limited to 20 people around a single banquet table. Tasting notes and background information will be provided for all the wines.

Burgundy wine dinner - Nov. 17 & 18- 6:30 p.m.

Our first wine dinner of the fall season will be Wednesday, November 17
and Thursday, November 18th starting at 6:30 p.m. each night. The theme
will be the wines and food of Burgundy.
We'll start with gougeres, a cheese-flavored pâte a choux or puffed
pastry, which is a very traditional hors d'oeuvre/amuse bouche in
Burgundy. That will be paired with classic Kir, made with real cassis
and Aligoté from Verget, the only white wine with a Burgundy
appellation not made from 100 percent Chardonnay.
The first course will be pheasant pâte, paired with Le Meurger 2002, a
tasty, light pinot noir barrel selected by Mike Petrillo of Village
Wine Imports in New York City. Next will come grilled trout with
Domaine Patrick Javillier's Cuvée des Forgets, 2000. This is
declassified mersault and tastes like it. It's medium bodied,
hazelnut-scented and rich. A touch of oak balances with apples, pears
and zingy minerals to make a lively, bright wine.
To clear the palate, we'll do a light lettuce soup like the one Paul
created for the James Beard House last month. Then, venison in red wine
sauce will be served with Jean Garaudet's 2002 Monthelie, a wine with a
very elegant style and a dry, rocky texture. Wild strawberry aromas
deepen and strengthen as theflavors develop into something, smoky, long
and cherry-tinged with a hint of cinnamon, a little rose hip and just a
tinge of tobacco and saddle leather.

We'll end with a cheese course featuring Vacherin Mont D'or and a
spectacular Volnay, Vielles Vignes, 2000, from Domaine Carré Courbin.

The cost will be $80 per person, plus tax and tip. The Thursday night
dinner is an exact replica of the Wednesday night dinner. We do it
twice because we limit the seating to 20 people around a single banquet
table. Tasting notes and background information will be provided for
all the wines.