France-Giving Wine Dinner
November 19, 2019 06:30 PM
6 Wines & 5 Paired Courses
The Details:
Tuesday, November 19th
The Mezzanine @ Lyon Hall
Welcome Wine: 6:30 pm
Seated Dinner: 7:00 pm
Menu by:
Matt Hill | Executive Chef
Bridie McCulla | Executive Pastry Chef
Sean Lowder | Director of Operations
Special Guests:
Brennan Downey | Owner/Partner, Downey Selections
Andrea Wallace | Mid-Atlantic Manager, Corso Selections
Tickets:
$75 / ticket
+ 10% tax & 20% gratuity
Seating is limited
Questions: sean.lowder@thelibertytavern.com
MENU
WELCOME WINE
Domaine Dozon Chinon Rosé
FIRST COURSE
Domaine Emile Beyer Riesling "Tradition"
with
Pork Belly & Foie Gras Dumplings, marinated Napa cabbage, chestnuts
SECOND COURSE
Domaine Vigneau-Chevreau Vouvray Sec "Cuvée Silex"
with
Pan Roasted Alaskan Halibut, chorizo, saffron tomato broth
THIRD COURSE
Domaine Jacques Girardin Santenay 1ER Cru "Clos Rousseau"
with
Pasture-Raised Turkey Ballotine, roasted garlic gravy, cranberry, Yukon Gold purée, savory brioche pudding
FOURTH COURSE
Château Louvie Saint-Émilion
with
Tasting of Meyers Ranch Beef, short rib, sirloin, Oregon chanterelles, potato fondants, broccoli purée
DESSERT
Clos L'Abeilley Sauternes
with
Poached Pear & Almond Tart, cornucopia of spices crème chantilly