Chef Joe Scully and Local Wine Importer Steve Pigniatello are at it again. Burgundy Wines brought stateside by Steve, Classic cuisine by Joe. We have done this many times dating back to 2001. Each time it is different, each time it has been fun, delicious and interesting.  This year we are joined by Katie Moore, local cheese expert with WNC Cheese Trail.

Date: Wednesday, November 7 – begins at 6 pm
Cost: $125/pp (includes food, wine, tax & grat)

Click HERE to reserve your seats today!

P.S. The numbers following the menu items correspond to Escoffier’s master work, “The Complete Guide to the Art of Modern Cookery”.

HORS D’OEUVRES:

#3495 Croquettes de Foie (no Gras)
-Fried Chicken Liver Mousse Fritters

#1192 Huitres Mornay
-Poached Oysters Glazed with Mornay and Fried Croutons

#976 Duchesse au Saumon Fumé
-Small “choux” paste cases filled with House Smoked Salmon

#3992 Aubergines a la Napolitaine
-Fried Eggplant Slices with Tomato “Fondue” and Parmesan Crisp

The Wine: Joillot NV Cremant de Bourgogne

DINNER:

#645 Consomme Zola
-Chicken and Beef Consomme with Fried Gnocchetti, Truffle slices and Grated Cheese

The Wine: Patriarche ’16 Bourgogne Chardonnay La Monatine

#2125 Risotto de Homard Tourville
-Lobster on a Seafood Risotto with Mussels and Roasted Mushrooms

The Wine: Servin ’12 Chablis Blanchot GRAND CRU

#3687 Cailles aux Raisins
-Seared Breast of Quail with Fresh Grapes and Two Sauces

The Wine: Jobard ’16 Rully Chaume

#2393 Tournedos Villaret
-Twin Cuts of grilled HNG Tenderloin with Roasted Mushrooms on Flageolet Beans topped with Sauce Chateaubriand

The Wine: Domaine Parent ’11 Ladoix La Corvee PREMIER CRU

DESSERT:

Local Cheeses from Katie Moore
The Wine: Jouard ’13 Chassagne-Montrachet Vieilles Vignes (rouge)

Mignardises hand-made by Pastry Chef, Heather Gressett
Coffee (upon request)