Pinot Passport Wine Dinner

BUY TICKETS

5 Wines  |  4 Courses 

The Details:
Tuesday, May 21, 2024
The Mezzanine @ Lyon Hall
Welcome Wine: 6:00 pm
Seated Dinner: 6:30 pm

Menu by:
Miljohn Dimaano | Executive Chef, Lyon Hall
Bridie McCulla | Executive Pastry Chef, Liberty Restaurant Group
Dana Nyam | General Manager, Lyon Hall

Hosted By:
James Kellaris, Roanoke Valley Wine Company

Tickets:
$150/ ticket
+ 10% tax & 20% gratuity
Seating is limited

Questions: dana@lyonhallarlington.com

MENU

WELCOME WINE & AMUSE BOUCHE
Voirin-Jumel Blanc de Noirs, 1er Cru Brut, Champagne, France NV
with
Miso Salmon Belly, lavash, vadouvan aioli

1ST COURSE
Eyrie Estate, Pinot Noir, Willamette Valley, Oregon 2021
with
Tomato and Peach Salad, mixed baby greens, whipped ricotta, honey vinaigrette

2ND COURSE
Numa Cornut, Bourgogne Rouge, Bourgogne, France 2022
with
Grilled Lamb, sauteed mushrooms, kale, fingerling potato, lamb demi

3RD COURSE
Martinelli, "Bella Vigna", Pinot Noir, Sonoma Coast, California 2021
with
Bucatini, house-smoked salmon, arugula, parmesan cheese, black pepper

DESSERT COURSE
Bott-Geyl, Sonnenglanz Grand Cru, Pinot Gris, Alsace, France 2013
with
Blue Cheese, candied walnut, butter croissant chip, apricot