Example Winter Private Dinner Menu
Dinner
Amuse-Bouche
Parsnip velouté with hazelnut oil and crisp apple garnish.
First Course
Roasted beet and citrus salad with whipped goat cheese, walnut praline, and herb vinaigrette.
Second Course
Seared foie gras with spiced pear, brioche, and port reduction.
Main Course
Braised short rib with celery root purée, glazed winter carrots, and red wine jus.
Dessert
Dark chocolate crémeux with candied orange, toasted almond, and vanilla Chantilly.
White
Drinks
Sancerre, Domaine Vacheron, Loire Valley, France
crisp, mineral-driven sauvignon blanc.
Chardonnay, Ramey, Russian River Valley, California
rich, balanced oak and stone fruit.
bright cherry, earthy finish.
Red
Pinot Noir, Domaine Drouhin, Oregon
bright cherry, earthy finish.
Bordeaux Blend, Château Léoville-Barton, St.-Julien, France
structured, full-bodied, classic.
delicate, fine mousse, citrus and brioche.
Sparkling
Champagne, Ruinart Brut, France
delicate, fine mousse, citrus and brioche.