Jean Claude Boisset Wine Dinner with Special Guest Neil Ruane

October 18, 2016 | 6:30 PM - 9:30 PM

Course 1: Double Deviled Egg with Caviar served with JCB No 21 Cremant de Bourgogne
Course 2: Petite Cheese Fondue, Crostini, Apple and Pear Barronets served with Jean-Claude Boisset Bourgogne Chardonnay “Les Ursulines”
Course 3: Scallop in Half Shell, Leek and Parmesan Gratin served with Bouchard Savigny Les Beaune Blanc
Course 4: Braised Short Rib, Butternut Squash Puree, Cabernet Sauce served with Bouchard Fixin “La Maziere”
Course 5: Rustic Cheese Cake, Salty Caramel Sauce, Espresso Ice Cream served with Mommessin Cru Beaujolais “Fleurie”

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