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June 19th Food and Wine Convivium-7pm
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