gaMAY Wine Dinner

AMUSE

BEET TARTARE 

sea salt lavash | smoked goat cheese | strawberry coulis | sorrel 

paired with

EUGENE CARRELL | SPARKLING BRUT ROSE

FIRST COURSE

SMOKED DUCK BREAST

arugula | frisee | fennel | orange vinaigrette 

paired with

CHATEAU CAMBON 

SECOND COURSE

BRAISED SHORT RIB 

creamy polenta | brown Hon Shimeji | 

Brussels sprout leaves | pink peppercorn Demi

paired with

DOMAINE de POTHIERS COLLINE en FLAMME ROUGE

DESSERT

ALMOND CHERRY CAKE 

earl grey | blackberry 

paired with

YOHAN LARDY CHENAS "LES DESCHAMPS"