The Culinary Institute Lenotre Students featuring Chef Olivier Burgos
Tian Bayaldi
Courgette, tomato, squash and aubergine sautéed and then confit together on onion and garlic compote
Ruhlman Schultz, Cremant d’Alsace – Pinot Noir – NV
Lobster en Bellevue
Maine Lobster, served on a bed of Vegetables Macedoine, Tomato and hard boiled Eggs
Sancerre Domaine Franck Millet – Sauvignon Blanc – 2020
Roasted Quail and wild Mushrooms
Fully deboned Quail, stuffed with sautéed Mushrooms serve with truffled Jus
Domaine Rouge-Bleu, Côte du Rhône Villages Ste Cecile Mistral Rouge – Grenache – 2017
Venison Loin, Chocolate and Red Wine Sauce
Pan roasted Venison loin, rich red wine and Chocolate Sauce with dark Cherries
Château du Pavillon, Canon-Fronsac – Merlot – 2012
Mango Tatin Tart
Caramelized Mango baked under a Light Puff Pastry and served upside down
Ruhlmann Cuvée Jean-Charles, Alsace – Riesling – 2019
$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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