5 Single Varietal French Wines - Monthly Food & Wine Conference Dinner

The Culinary Institute Lenotre Students featuring Chef Olivier Burgos

Tian Bayaldi

Courgette, tomato, squash and aubergine sautéed and then confit together on onion and garlic compote

Ruhlman Schultz, Cremant d’Alsace - Pinot Noir - NV

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Lobster en Bellevue

Maine Lobster, served on a bed of Vegetables Macedoine, Tomato and hard boiled Eggs

Sancerre Domaine Franck Millet - Sauvignon Blanc - 2020

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Roasted Quail and wild Mushrooms

Fully deboned Quail, stuffed with sautéed Mushrooms serve with truffled Jus

Domaine Rouge-Bleu, Côte du Rhône Villages Ste Cecile Mistral Rouge - Grenache - 2017

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Venison Loin, Chocolate and Red Wine Sauce

Pan roasted Venison loin, rich red wine and Chocolate Sauce with dark Cherries

Château du Pavillon, Canon-Fronsac - Merlot - 2012

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Mango Tatin Tart

Caramelized Mango baked under a Light Puff Pastry and served upside down

Ruhlmann Cuvée Jean-Charles, Alsace - Riesling – 2019

$95 Per Person All Inclusive - 5 Wines - 5 Courses

Tax and Service included

*Tickets for this event are non-refundable.*

Please send any accommodation requests to jlemus@ciaml.com.