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Chateau Morrisette


Spring Chef's Dinner March 25

Spring Chef's Dinner March 25
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March 25, savor five courses of Spring culinary delight led by Executive Sous Chef Ricky Caviness and supported by Executive Chef Mitchell Sheppard. Light reception at 5:30p, seating promptly at 6p. $95 per person includes wine pairings, tax, and gratuity.
Menu and pairings may change:
Smoked fois gras paté, rye croustade, fresh homestead buttermilk cheese, wine gelée, garden lettuces
paired with 2016 Vin Gris
Heritage pork and dried fruit roulade, brussel sprout confetti, Carolina gold rice fritter, estate vinegar gastrique
paired with 2014 Chambourcin
Pecan smoked Sunburst Farms trout, farro verde with plumped golden raisins, guanciale braised Tuscan kale
paired with 2014 Chardonnay Reserve
Whiskey-aged ribeye, sweet potatoes Anna, butter braised asparagus, heritage mushroom demi-glace with crisp cippolini
paired with 2013 Petit Verdot
Dark Chocolate Soufflé Tart, ancho marshmallow, brown sugar sticky pecans and sweet potato butter, frozen tangerine parfait, roasted white chocolate, pimenton, vanilla bean and cinnamon sugar churro chip
paired with 2012 Heritage
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