Join Us For Devil's Night Wine Dinner
October 30, 2023
Escape for an evening of culinary adventure. Chef Andre Compres has prepared an exquisite five-course tasting of fresh and innovative ingredients and dishes. Explore fine wines specifically matched for each dish. Chef Andre will guide you through each course and explain the ingredients and cooking techniques that makes each plate a masterpiece. The wines paired with each course will be discussed by expert Paul Serafimoff.
This voyage begins at 5pm and guests must be seated by 5:45pm.
Rose Oysters (2)
sparkling rose Mignonette foam. crushed rose petals. lemon pearls
Tornatore Etna Bianco, Sicily, Italy
A very classic dry white, lemony character from blossoms to candied fruit of the carricante grape with the special smoky minerality of EtnaTornatore
tahini vinaigrette. roasted parsnip. squash purée. rose crystals. charred lime zest
Domaine Laforest, Beaujolais, Régnié, France
Fruit forward, fragrance of deep red fruit, profound strawberry, infused with licorice and touch of anise. Rich in mineral elements, making it very aromatic and structured.
New Zealand Lamb. tonnato sauce. quail egg yolk, chervil
Orin Swift, Mannequin, Chardonnay, Russian River, California
Bright white gold and a chartreuse shimmer, opens with opulent, beguiling aromatics. Ripe gold apple concentrated jasmine, citrus notes and a touch of cream and fresh brioche. On the palate supplemented by rich honeydew and green apple
Charcoal Red Snapper
black garlic gel. shaved Brussels sprouts. parmigiano reggiano
Dave Phinney, Department 66 – Others
Grenache, Languedoc, Rousillion, France Notes and a wonderful aroma of ripe blackberry, black cherry, licorice and violets along with lots of beautiful herbs and spice. Hints of chocolate, coffee and vanilla.
mint basil. three spices sand crumbles
Pierre Sparr, Grance Reserve Riesling, Alsace, France
Pale golden color with green reflections. Fruity, floral and very expressive. Notes of citrus fruits and white flowers. Well balanced, fresh, full-bodied.
Due to the unique preparation of the dishes in the menu, we cannot make any special accommodations for allergies and other sensitivities. No substitutions will be offered.