Indulge in a delicious and unique private dining event featuring a four-course dinner prepared by Chef Chippy with wine pairing by Sommelier Mike Calla.
Menu
AMOUSE BOUCHE
House-made Gravalox on Crispy Rye Toasts with Horseradish Creme Fraiche and Capers
Krug, Brut Rosé, Champagne, MV France
FIRST COURSE
Goat Cheese, Artichoke and Olive Bruschetta
Courcel “Ier Cru Grand Clos de Epenots,” Pommard, France ’99
SECOND COURSE
Pan-Seared Sea Scallops and Grilled Asparagus with Romesco Sauce
Maison Leroy, Bourgogne Blanc, Burgundy, France ’99
THIRD COURSE
Wine-Braised Beef Short Ribs with Cauliflower Leek Puree
Palmer, Margaux, Bordeaux, France ’10
FOURTH COURSE
Meyer Lemon, Orange and Rosemary Olive Oil Cake with Raspberry and Vanilla Sauce
Royal Tokaji “Red Label 5 Puttonyos”, Tokaji, Hungary ’13
Contact Chippy to book a wine tasting dinner party.
307.690.3214
chippy@onewest.net
