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Cellar Dinner
First Course: Fried Chicken Skins and caviar
Paired with 2019 Marcel Servin, 1er Cru Vaillons, Chablis, FR
Second Course: Blue lobster and She Crab bisque
Paired with 2018 Evening Land, “Summum”, Seven Springs, Eola Amity, OR
Third Course: duck confit, seared breast, foie gras potatoes
Paired with 2015 aine Taupenot-Merme, Gevrey Chambertin
Fourth Course: Lamb- TBD
Paired with 2019e Rotie
Fifth Course: Vanilla saffron creme caramel
Paired with 2013 Chateau de Durban, Beaumes-de-Venise
Event Links
Tickets: https://go.evvnt.com/2119223-0
Booking: https://go.evvnt.com/2119223-2
