Join us on Thursday, April 30th, 2026, at 6pm for our Spring Chef's Dinner!
Executive Chef Matt Barnes and Sommelier Michael Holmes have worked to put together the perfect night of food and wine pairings. We also have a special guest, Jerome Jeandin, the Executive Director of Monsieur Touton Selections Ltd.
This dinner will have a maximum of 12 guests. We look forward to serving you and providing a worry-free fine dining experience.
Amuse Osetra Caviar | pao de queijo, creme fraiche, lemon Domaine Daniel Pollier, Pouilly Fuisse, Vieilles Vignes, Mâconnais, Burgundy, France 2022
1st Course Seared Diver Scallops | English peas, pea tendrils, pomelo, lavender-thyme butte Domaine du Château Philippe le Hardi, Mercurey, Blanc, Côte Chalonnaise, Burgundy France 2022
2nd Course Tempura Razor Clams | sunchokes, epazote, pomegranate, creme fraiche Domaine du Château Philippe le Hardi, Pinot Noir, Vieilles Vignes, Burgundy, France 2023
3rd Course Elk Tenderloin | rutabaga, maitake mushroom, rhubarb, black currant demi-glace Colin Barollet, Savigny les Beaune, Premier Cru, Meursault, Côte d’Or, Burgundy, France 2018
4th Course
Toasted Semolina Pudding | chocolate mousse, rustle, black figs, saba Domaine Germain Pere et Fils, Pommard, Côte d’Or, Burgundy, France 2020
*Tax and Gratuity will be added at checkout
All ticket sales for Chef's Dinner events are non-refundable. However, if you are unable to attend, please contact us 48 hours in advance, and we will be happy to apply your fee toward a future Afternoon Tea, Chef's/Wine Dinner or Wine Tasting event. Thank you for your understanding, and we look forward to hosting you soon!
