Canapés

Crispy fried chicken topped with crème fraîche and chives offers a luxurious balance of crunch, creaminess, and freshness. The Huré Frères Pinot Meunier Champagne 4 Éléments is a brilliant match—its vibrant acidity and fine bubbles cleanse the palate, while the Pinot Meunier’s round fruitiness complements the richness of the dish.

First Course

• Castelfranco Radicchio Salad – The gentle bitterness of radicchio, the earthiness of toasted walnuts, the tangy creaminess of goat cheese, and the aromatic lift of a lemon thyme vinaigrette create an elegant balance of flavors.

• Sea Bream Crudo – Delicate sea bream, brightened by lemon juice, olive oil, passion fruit, and nasturtium leaves, is a refined and zesty dish.

Paired with:

• Domaine Guiberteau Saumur Blanc Brézé 2018 – A structured, mineral-driven Chenin Blanc from the Loire, its acidity and stony depth accentuate the freshness of the crudo while harmonizing with the richness of the goat cheese.

• Clendenen Family Vineyards Chardonnay Bien Nacido Vineyard 2017 – Sourced from the prestigious Bien Nacido Vineyard, this Chardonnay showcases a refined balance of citrus, stone fruit, and a mineral-driven backbone, with subtle oak integration. Its crisp acidity and elegant texture make it a seamless match for both the salad and crudo, enhancing their freshness while adding depth.

Second Course

• Duck Confit & Striploin Steak – A decadent duo, with the rich, succulent duck confit offering deep umami flavors and the tender, flavorful striploin bringing robust, meaty intensity.

• Sides:

  • Roasted Potatoes Tossed in Herbs – Crispy and aromatic, these provide a comforting contrast.

  • Roasted Eggplant and Red Pepper Romesco – Smoky, slightly sweet, and full of depth.

Paired with:

• Clos Rougeard (Foucault) Saumur-Champigny 2016 – This legendary Cabernet Franc from the Loire is all about finesse, with silky tannins, fresh red fruit, and a hint of earthiness, making it a perfect partner for the duck.

• Château Lynch-Bages Pauillac 2011 – A classic Bordeaux, this structured, cassis-driven Pauillac brings power and depth, standing up beautifully to the richness of both the duck and steak.

Cheese Course

• Sao George cheese. A semi-hard cow’s milk cheese from the Azores.

Paired with:

• Casa Ferreirinha Douro Barca Velha 1995 – One of Portugal’s most iconic wines, this mature, complex red from the Douro Valley offers layers of dark fruit, spice, and earthy elegance, creating a stunning pairing with the dark chocolate tart.

This menu is a masterclass in balance, from the crisp acidity of Champagne to the refined depth of mature Bordeaux and Douro wines. Each pairing elevates the dishes while allowing the wines to shine in their own right. A truly exceptional experience!