Five-course Gérard Bertrand Dinner (plus dessert) with Loic Evesque

Scallop tartare and langoustines on Romaine with pear crisp.

NV Gérard Bertrand “Code Rouge” Cremant de Limoux

Potato-mushroom tart with smoked eggplant- garlic puree and prosciutto ham.

2010 Gérard Bertrand Corbières

Laurel duck confit with aromatic cream, grilled torpedo onions and duck fat potatoes.

2011 Gérard Bertrand Minervois

Braised short rib of beef with lacinato kale and smoked paprika butternut squash.

2007 Gérard Bertrand Tautavel

Grilled boar tenderloin with beet-Syrah syrup, spoonbread and crispy lovage.

2010 Château l’Hospitalet Gérard Bertrand La Clape Reserve

A little something sweet at the end

$70 per person, plus tax and gratuity

Please call 326-9363 to make your reservation.  Regrettably, email and web reservations will not guarantee you a seat at the dinner.  Thank you.

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