Embark on a journey through the heart of Burgundy at our exclusive wine dinner, featuring world-class Pinot Noirs from the revered Échézeaux and Grands Échézeaux regions. This once-in-a-lifetime evening will immerse you in the artistry of the finest winemakers, commentary from our own Master Sommelier, Doug Frost, and paired with a five-course menu that promises an unforgettable experience.
Event Highlights:
A Sparkling Welcome from Bollinger: Begin the evening in style with a glass of prestigious Bollinger Champagne, the epitome of finesse and elegance, as we toast to a night of exceptional wine and culinary excellence.
First Course Pairing: The evening will begin with a show-stopping dish, expertly paired with a glass of Clos de la Chapelle Corton-Charlemagne Grand Cru Chardonnay 2022, a wine that captures the essence of Burgundy’s world-class whites—rich, complex, and elegant.
The Finest Pinot Noirs from Burgundy: Savor wines from legendary producers including Joseph Drouhin 2020, Albert Bichot 2021, Jadot 2020, and Domaine de la Romanée-Conti 2017, showcasing the true expression of Burgundy’s famed terroirs. These rare and exquisite Pinot Noirs will guide you through the nuanced flavors of the Échézeaux and Grands-Échézeaux vineyards.
A Five-Course Masterpiece: Each course is meticulously designed to complement the wines, offering a harmonious balance of flavors that elevate both the food and wine to new heights.
An Iconic Sweet Finish: Conclude your evening with a pour of the legendary Château d'Yquem 1967—the epitome of dessert wine perfection, renowned for its rich, honeyed notes and unparalleled complexity.
This is more than a dinner—it’s an immersion into the world of Burgundy’s finest vineyards and culinary craftsmanship. Space is limited to 12 seats for this exclusive event and all must be sold in order for the dinner to proceed. Reserve your seat today to savor an evening of luxury, legacy, and indulgence.
WELCOME
Magnum Bollinger Special Cuvee
FIRST COURSE
Poached Lobster Tail and Scallop Crudo
pickled ginger, celery, cured green apples and tomato, curry mayonnaise, shaved toasted walnut
Pairing: Clos de la Chapelle Corton Charlemagne Grand Cru 2022 Burgundy, France
SECOND COURSE
Chanterelle Mushroom and Truffle Pasticciata
Pairing: Joseph Drouhin Échézeaux Grand Cru 2020 Burgundy, France
THIRD COURSE
Roasted Rabbit Leg Stuffed with Porcini and Sausage
peas, carrots, and potatoes
Pairing: Albert Bichot Échézeaux Grand Cru 2021 Burgundy, France
FOURTH COURSE
Blackberry and Star Anise Breast of Duck
charred cabbage and baby bok choy with garlic and chilis, heart of palm, black fruit sauce
Pairing: Jadot Échézeaux Grand Cru 2020 Burgundy, France and
Pairing: Domaine de la Romanée Grands-Échézeaux Grand Cru 2017 Burgundy, France
FIFTH COURSE
Caramelized Pineapple Baba au Rhum vanilla whipped cream, tropical caramel
Pairing: Chateau d’Yquem 1967 Sauternes, France
$600 per person, plus tax and gratuity
