June 19th Wine Dinner

Lump Crab & Summer Corn Panna Cotta, Citrus zest, pickled Shallot, Micro Fennel, Tarragon Oil

Château Goudichaud Blanc

Tea-Smoked Duck Breast, Rhubarb Gastrique, Parsnip Purée, crispy Shallots

Château Bel-Air Eiffel

Seared Quail & Wild Mushroom Tartlet, Shallot Confit, Crème Fraîche, Jus de Rôti

Château Peylaby Médoc

Cassis-Basil Intermezzo

Pan-Seared Beef Tenderloin with Roasted Bone Marrow Jus, charred Cipollini Onions, Heirloom Carrot purée, roasted Garlic confit

Château Pontet-Canet Pauillac

Poached Pears in Sauternes Syrup, Vanilla Bean Crème Anglaise, toasted Almond, and a touch of fresh Thyme

Château Cantegril Barsac