Amuse Bouche
NV Bereche Brut Reserve Champagne
           
First Course
Cast-Iron Seared Diver Scallops
parsnip, asparagus, pickled pearl onion, fines herb coulis
Paired With 2013 Rollin Pernand Vergelles Blanc “Cloux”
 
Second Course
Brown Butter Quail
chicory, Granny smith, pomery sauce
Paired with 2011 Foulot Mercurey Rouge 1er Cru and 2013 Duroche Gevrey Chambertin
 
Third Course
Grilled Hanger Steak
spinach-broccoli gratin, fingerlings, chimichurri
Paired with 2008 Levet Cote Rotie "La Chavaroche" 2008 and 2008 Chateau Haut Segottes St Emilion
 
Dessert
Beignets
lingonberry jam, dark chocolate, vanilla creme anglaise

Tickets are Approximately $125 per person ($65 for food and $60 for wine)
To RSVP contact Sharon at Amanti Vino at sharon@amantivino.com