A Starter Sparkle to Startle and Bolster an Oyster:

Delamotte Brut NV

Canadian Cove Malpeque Oysters

Renowned hemi-bivalves thrive in a mignonette sauce of enchanting shallots, assertive red vinegar, and aggressive black pepper.

A Wine that Won’t Stoop to Dupe a Soup:

Chablis Louis Michel 2001

Chablis Fèvre “Champs Rogeaux” 2002

Roasted Butternut Squash Soup

The posh squash has endured bisection only to be spared, speared and then seared with extra virgin olive oil, salt, and pepper subsequently submitting to caring roasting in nakedly, shameless, skinless splendor. Yellow onions have been assiduously cooked for 3 hours, following which the squash purée is conjoined therewith, along with a dram of bold cream. A trendy blending of reduced cream and Brie gets deftly embezzled and then drizzled above all of the above.

A Burgundy to Match the Catch:

Matrot Meursault 2000

Striped Bass with Lobster, Corn, and Black Truffle

North Carolina-hyped striped bass has been caught and then wrought in filet with an endearing searing, its skin side volunteering as the underside to provide wistful crispness, then roasting, after which there is a timely flamboyantly flippant flip of the flipper-less fish. To elevate the class of the bass without being crass, a sauce derives from fresh corn that has been sautéed alive with chive batons and chicken stock, the filet display further portrayed by kitchen forged black truffle butter with a proper dropper of show stopper lemon.

A Burgundy To Engage in Fowl Play:

Arlaud Bourgogne “Roncevie” VV

Duck Comfit with Spinach

Whole duck (as opposed to the usual limbs) has been procured then cured for 30 hours with kosher salt, herbs, and peppercorn. Next the compliant caneton is roasted submerged in splendid rendered duck fat, and ushered to the awaiting oven for a 4-hour low temperature bake-in. A sauce is realized and idealized as a mix of dark poultry stock and roasted garlic, plus other seasonings only to alight upon an organic Asian spinach mix that has been wilted and graced with lemon juice and extra virgin olive oil.

Universally Acclaimed Classic Triangle Bailliage Intermezzo:

Lemon (Locally Grown) Verbena and Vermouth Sorbet

A Burgundy to Meet a Meat:

Grivot Nuits “Charmois” 2000

Braised Lamb with White Beans, Tomato and Rosemary Jus

Praiseworthy lamb shank gets braise-worthy in a liquid of sautéed multimedia aromatic mirepoix, the latter composed of a porous chorus of carrots, onions with their skin intact, peppercorn, thyme, sage, rosemary and tomato. A pan is deglazed with slightly reduced red wine, the shanks then added to the ranks covered in chicken stock for 6 hours. The meat then is extracted from the bone. A sauce is born from the deglaze and chicken stock with help from the lamb bone. Slow roasted tomatoes and garlic top off the top.

A Burgundy that Agrees with a Cheese:

Grivot Echezeaux 2000

Époisses

A soft fromage de Bourgogne has arisen from the utter of a cow to spawn a smooth creamy interior within a suggestively orange cortex that has been assuaged with the local wine or marc.

In Essence, An Essence to Compare and Pair with a Pear:

Cady Côteaux de Layon-Chaumes 1999

Red Wine-Poached Pear Strudel with Crème Fraîche Ice Cream

Fresh pear has been poached and wrapped in filo dough, thence to be engulfed in red wine surreptitious syrup and serenaded by a scoop of crème fraîche fresh ice cream.

enoteca vin

Chef/General Manager – Ashley Christensen