Please join us on Thursday, February 23rd when Chef de Cuisine, Logan Foos, celebrates this season's bountiful truffle harvest and sommelier, Lauren Daddona pulls the corks on some of our favorite Burgundy wines. Featuring five black truffle filled courses and a special wine paired with each this is a treat not to be missed!
Warm smoked oyster with bone marrow and fennel
2014 Faiveley, “Blagny”, Premier Cru, Meursault
Nantucket Bay scallops with cauliflower “risotto” and black truffle
2014 Faiveley, “Clos de L’Ecu”, Premier Cru, Beaune
Foie gras - truffle tortellini in game bird and wild mushroom consommé
2013 Faiveley, “Les Porêts-Saint-George”, Premier Cru, Nuits-Saint-Georges
Beef bourguignon and red cabbage with Winter black truffle and sunchokes
2014 Faiveley, “Clos des Myglands”, Premier Cru, Mercurey
Selection of artisanal cheese
Riesling poached pears, Roquefort mousse, almond gateau and bacon ice cream.
The dinner is $185 per guest. Reservations are required.