Saturday, January 11, 2019, 6pm
$165 Per Person / $155 Club Members

Amuse

Truffled Ricotta Crustini V
Served on Freshly Baked Brioche
NV Champangne Delamotte, Brut, Champagne, France

First Course

Truffle Risotto V GF
Wild Oregon Mushrooms, Brunois Vegetables, Parmegiano-Reggiano, Truffle Vinaigrette
2016 Penner & Ash, Pinot Noir, Shea Vineyard, Willamette Valley, Oregon

Second Course

Rack of Lamb
Gnocchi with Shaved Truffles
2014 Thibault Liger-Belair, Moulin-A-Vent, Les Vignes Centenaires, Beaujolais, France (1.5L)
94 points Burghound, 92 points Vinous, 92 points Wine Advocate

Third Course

Barolo Braised Short Ribs GF
Truffle Mashed Potatoes, Procini Mushrooms, Spinach
2015 Massolino, Barolo, Serralunga d’Alba, Piedmont, Italy

Dessert

Brasserie Parfait V GF
White Chocolate, Seasonal Berries
2018 Massolino, Moscato D’Asti, Piedmont, Italy

V = Vegetarian / GF = Gluten Free

*When Making your reservation please let us know of any allergies or dietary preferences*
**Menu is subject to change

December 31, 2019
$85++

First Course

Ahi Tuna Tartare
Ahi Tuna, French Herb Mix, Roasted Tomatoes, Capers, Lemon Vinaigrette, Served with Crostini

Traditional Burgundy Escargot
Tarragon and Basil Compound Butter, Brioche, Pernod

Veal Sweetbreads
Braised Endive, Pancetta, Black Truffle Sauce

Encrusted Goat Cheese V
Grapes, Golden Apples, Honey Peppers

House Made Gnocchi V
Vegetable Brunois, Parmigiano-Reggiano, Bordelaise Sauce

Second Course

Butternut Squash Soup GF
Truffle Oil Chantilly, Wild Mushrooms, Pumpkin Seed Oil

Pear Salad V GF
Mixed Greens, Endive, Stilton Cheese, Candied Walnuts, Sherry Vinaigrette

Third Course

Diver Scallops GF
Tomato Ragout, Fennel, Lobster, Potato Puree

Pan Seared Seabass
Oven Dried Tomatoes, Asparagus, Mashed Potatoes, Lobster Beurre Blanc

Duck 2 Ways GF
Confit & Roasted Breast, Roasted Turnips, Swiss Chard, Yam Puree, Balsamic Orange Reduction

Australian Rack of Lamb GF
Spinach, Porcini Mushrooms, Potato Puree, Prune Sauce

Angus Beef Short Ribs GF
Wild Mushrooms, Spinach, Steamed Broccoli, Stilton Mashed Potatoes

Beef Tenderloin GF
Potato Gnocchi, Baby Carrots, Asparagus, Bone Marrow Broth

Fourth Course

Brasserie Duo
Chocolate Brownie & Balsamic Strawberries with Vanilla Ice Cream

V = Vegetarian / GF = Gluten Free
Menu subject to change.

This year The WineSellar & Brasserie has chosen to revisit the amazing Rhone region of France.  We are calling this trip Private Rhone as we had a Rhone local expert help us with putting the tour together and so we have insider information!  

Arthur Defail, born and raised in the Rhone region.  You may have met him while in The WineSellar & Brasserie?  He’s the young man with the lovely French accent, great sense of humor, and is a Sommelier.  We feel very fortunate to be working with Arthur.  You also may have had the fortune to be at one of the special wine VIP tastings that Arthur has put together and lead?  Arthur helped us chose wineries and destinations and we are thrilled to offer this tour to you!

For those of you who haven’t been on our tours, they are different from many other tours in several ways.  One is that we listen and make them tailored to our guests who want a more intimate, special, and an upgraded experience all round.  Part of this is that we only take around ten to eighteen guests per tour, so each of our tour travelers get the best experience possible. 

We strive to make our wine tours the kind of trips that bring our new travelers coming back, as with our previous tour travelers, year after year!

~ Gary & I invite you to join us for our 2022 Private Rhone wine tour ~

First Tour: April 19 - 29th, 2022

Second Tour: May 9 - 19th, 2022

 

If you are interested, please contact Lori Parker at Lparker@winesellar.com