Beau Sejour Becot Wine Dinner – Sunday, October 20th, 2019

This fantastic evening was hosted by Special Guest Julien Barthe, owner of Beau Sejour Becot vineyard in France.  We are so happy to have had the opportunity to share this experience with our guests, and we look forward to partnering with Julien Barthe again for future dinners.  Ask to join our VIP list to be the first to hear about upcoming wine dinners and other events!

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First | OCEAN TROUT | Yuzu, Chive Sauce | paired with Chateau de Fieuzal 2009
Second | ELK CARPACCIO | Cured Egg Yolk, Vegetable Ash Aioli, Plums | paired with Beau Sejour 2014 + 2012
Third | DRY AGED DUCK | Wild Blueberries, Wild Mushrooms | paired with Beau Sejour 2011 + 2009
Fourth | DRY AGED WAGYU & CHARRED OCTOPUS | Royal Caviar, Scallion Crema, Eel Sauce, Black Cherry | paired with Beau Sejour 2005 + 2000
Fifth | LAMB CHOP | Green Peppercorn, Lavender, Charred Camembert, Cipollino Onion | paired with Beau Sejour 2015 + 2016
Sixth | CHEESE | Asher Bleu, Manchego, Taleggio  | paired with Beau Sejour 1995 + 1979
Seventh | APRICOT & FENNEL TART | Pistachio Gelato | paired with Chateau Climens Sauternes 2016