Join us at Chestnut on Tuesday, September 26 at 6:30 p.m. for a 5-course meal. Chef Brian Crow of Chestnut will prepare the dishes while Mountain Brook Vineyards Dennis Lanahan will discuss the wines.
This incredible wine and dine experience is $105 per person and includes tax and 20% gratuity.
Click HERE to purchase your tickets today!
Hors d’ Oeuvres
Rabbit Pate, Baguette, Pickled Shallot, Micro Arugula
Bruschetta, Maple Butternut Squash, Spiced Pecans, Sage
Duck Roulaude, Bitter Greens, Blackberry Jam, Local Feta
NV Rambuntious Rose – Aromas of a fresh garden & fruit salad with a pleasant round body mid palate coupled with an enticing, lingering acidic finish.
1st Course
Sunburst Farms Trout Salad… Lemon Mascarpone, Trout Caviar, Toasted Pine Nuts, Frisee, Dill Crème Fraiche
2014 Chardonnay – Fruit notes wrap around mellow oak and lemongrass aromas. Sun-ripened yellow apple precedes a rounded oaky body mid palate. Sweet vanilla and lemon flavors intertwine and float over a long acidic finish
2nd Course
Rabbit Wellington… Sospiro Ranch Farms, Confit Rabbit, Mushroom Duexelle, Fine Herbs, Poached Fig, Pecorino Romano, Cabernet Reduction
NV Cabernet Sauvignon -Aroma of bright fruit cherry, hint of oak. Big berry flavors, full mouth feel and strong but smooth tannins on the finish.
3rd Course
Grilled Venison Tenderloin… Sweet Corn & Jalapeno Spoon Bread, Benton’s Bacon, Boiled Peanut Succotash, Verdot Jus
2013 Petit Verdot – Entwined aromas of oaky mocha, raisin and plum. Huge roundness mid palate followed by a slightly tart berry tannic finish that lingers and envelopes the palate.
4th Course
Cheese Plate… a Trio of Local Cheeses, Candied Walnuts, Honey Comb, Baguette, Cornichons
2016 Pinot Grigio – Delicate aromas of handpicked, sun ripened pear. Sweet fruit that bursts mid palate is layered with honeyed notes of peach and pear followed by a gentle acidic finish with a hint of sparkle.
Mignardises
