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Hors d'Oeuvres
Artisanal Cheese, Escargot in Serrano Butter, Mini Duck Taco
Mas la Dame Rose, Provence, France
First Course
Smoked Maquerel, Fennel Salad and Grapefruit Vinaigrette
Jean Luc Colombo Cotes du Rhone Blanc, France
Chapoutier Cotes du Rhone, France
Second Course
Braised Rabbit with Sage Gnocchi & Olives
or
Cauliflower Molten Cake
El Puig Priorat, Spain
Third Course
Semi-Sweet Chocolate and Praline Entremet with Thyme Ice Cream and Sesame Seed Tuile
Chapoutier Banyuls (a rare fortified Grenache) |
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Menu created by Chef Sebastien Jack from Alsace, France. Wines will be discussed by Genevelyn Steele from Republic National Distributing.
RSVP to Ventana (434) 245-8262
See you there! |
