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Five -Course Hugel et Fils Wine Dinner February 28th
1st Course
Puree of Sweet Potato Soup, ginger, lemongrass, mint, cilantro, cucumber
2012 HUGEL RIESLING ESTATE
2nd Course
Tarte Flambee, handmade flatbread, creme fraiche, goose fat onions, north country bacon, scallions, parsley
2011 HUGEL RIESLING GROSSI LAUE
3rd Course
Seared Duck Breast, massaman curry sauce, coconut milk, makrut lime leaf, galangal, magic myrna potatoes, baby bok choy, thai basil, scallions
2010 HUGEL PINOT GRIS GROSSI LAUE
4th Course
Tomme Fermière, pickled red onion & cornichon, ciabatta crisp
2010 HUGEL GEWURZTRAMINER GROSSI LAUE
Dessert
Brandy Soaked Cherries, vanilla bean ice cream, toasted hazelnuts
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Sommelier: Marilyn Snee
Executive Chef: Maiki Le