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Winemaker’s Dinner

Five courses and the winemaker at the table.

Halibut and crisp ham in a white bowl
Monthly · The Wine Cellar

Five Courses,One Winemaker

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The Menu Of The Evening

  1. Oyster, Caviar, Sea Salt
    01 · Amuse

    Oyster, Caviar, Sea Salt

    Poured: Blanc de Blancs, Grand Cru
  2. Herring, Elderflower, Dill
    02 · First

    Herring, Elderflower, Dill

    Poured: Sancerre, Les Monts Damnés
  3. Halibut, Jamón, Beurre Blanc
    03 · Fish

    Halibut, Jamón, Beurre Blanc

    Poured: Meursault, Les Narvaux
  4. Duck, Fig, Plum Jus
    04 · Main

    Duck, Fig, Plum Jus

    Poured: Pinot Noir, Central Otago
  5. Chocolate Sphere, Gold Leaf
    05 · Dessert

    Chocolate Sphere, Gold Leaf

    Poured: Tokaji Aszú, 5 Puttonyos