The Culinary Institute Lenotre Students featuring Chef Olivier Burgos
Gravlax Duo
Cured Salmon two ways, dill and beetroot. Buckwheat blinis
Domaine Franck Millet, Sancerre Rosé – 2020
Warm Goat Cheese Salad
Baby greens, crispy croutons with tangy vinaigrette
Domaine Franck Millet, Sancerre Blanc – 2020
Roasted Duck, Confit Cherries
Wilted spinach, glazed turnip and Kirsch infused red wine sauce
Domaine Franck Millet, Sancerre Rouge – 2019
Braised Beef Cheek
Slow cooked overnight, fingerling potato purée, baby carrot
Domaine de Matignon, Anjou Village – 2016
Croque en Bouche
The traditional French celebration dessert. Caramelized choux filled with chocolate and vanilla pastry cream
Domaine de Matignon, Saumur Brut NV
$95 All inclusive, 5 courses – 5 wines
Tax and Service included
Reservation and Payment Online Only
*Tickets for this event are non-refundable.*
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