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Fete du Bordeaux
Monday, January 21, 2019
Menu
Welcome Reception
Crispy Goose Fat & Potato Wontons, whipped crème fraîche
Lobster & Butternut Squash Soup Sips, chives
Gioia Burrata & Crushed Olives, mini toasts
Champagne Henriot Brut Millésime 2008

First Course
Ahi Tuna Tartare, white sturgeon caviar, cucumber, radish, grapefruit granita, Raineri extra virgin olive oil
2017 Blanc de Lynch Bages

Second Course
Seared King Cole Duck Breast, napa cabbage roulade with leg confit & wild rice, carrot puree, veal demi
2016 Petit Figeac
2016 Château Figeac
2016 Château Mauvesin-Barton
2016 Château Ormes de Pez
2016 Château Langoa Barton
2016 Château Lynch Bages
2016 Château Léoville Barton

Third Course:
Roasted New Zealand Lamb Sirloin, yogurt spaetzle, peas, scallions, cranberry chutney, red wine demi
2011 Château Figeac
2007 Château Langoa Barton
2006 Château Lynch Bages

Fourth Course:
Three Cheese Plate: Cypress Grove’s Truffle Tremor, Cowgirl Creamery’s Red Hawk, Fiscalini’s San Joaquin Gold
2002 Château Figeac (from Magnum)
2001 Château Lynch Bages
2004 Château Léoville Barton

Fifth Course:
Winter-Spiced Apple Bread Pudding, McConnell’s salted caramel ice cream, toasted almonds, toffee sauce
2010 Château Suduiraut

Wines will be available for pre-order at special prices following the dinner.
Sommelier: ~
Executive Chef: Maiki Le