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.
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.
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
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.
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.
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.