Chef Joe Scully and Local Wine Importer Steve Pignatiello have been doing Wine Dinners together for the last 15 years. Capitalizing on Joe’s unique culinary background and Steve’s amazing portfolio of some of the finest and rarest Burgundy wines, this dinner comes but once a year and is not to be missed!
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Reception
1. Canapes au Caviar #939
2. Duchesses Saumon Fume #976
3. Beignets a la Benedictine #1096
4. Bouchee Saint-Hubert #1122
Joillot NV Cremant de Bourgogne – Rosé
First Course
Matelote a la Mariniere #1567
Local trout poached in white wine, crayfish, pearl onion, mushroom, crouton
Servin ’15 Chablis Vaillons PREMIER CRU
Second Course
Caneton a la Lyonnaise #3455 (variation)
Duck breast, onion and chestnut tartlet, chiffonade swiss chard
Jobard ’14 Rully Chaume
Third Course
Carre dAngeau a la Bouquetiere #2756/351
Rack of lamb, roast carrots, turnips, turned potatoes, cauliflower, green beans
Francois Leclerc ’14 Gevrey-Chambertin
Cheese Course
Soufflés au Jambon avec Fromage #1258 (variation)
Individual souffles with house cured ham, local cheese dried apple shards
Clerget ’12 Chambolle-Musigny
Mignardises from 50/fifty The Art of Dessert
Coffee
By the way the numbers following the menu items correspond to Escoffier’s master work, “The Complete Guide to the Art of Modern Cookery”.
