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High Museum Wine Dinner

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High Museum Wine Dinner

First Course

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Beet & Carrot Tart

Hickory Roasted Beet & Carrot Tart, Dutch Baby Custard, Black Garlic Purée, Coriander-Lime Emulsion

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Beer Pairing

"Stained Rose" Barrel Fermented Brett Saison Macerated with Nebbiolo Grapes & Balaton Cherries

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Wine Pairing

Corteaux Bourguignons

Second Course

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Venison Tartar

Quail Egg, Oregon Truffle, Celery Leaves, Crispy Parsnip, Seeded Mustard Vinaigrette

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Beer Pairing

"Indominus" Belgian Inspired Quadrupel

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Wine Pairing

Savigny Lès Beaune

Third Course

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Scallops

Seared Scallop, Roasted Romanesco, Porcini Mushroom Cream, Country Ham Crisp, Pickled Radish

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Beer Pairing

"Cantada" Saison Conditioned in Red Wine Barrels

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Wine Pairing

Chablis Domaine Long-Depaquit

Fourth Course

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Fromage

Coppinger Cheese, Baby Beet, Citrus, Pink Peppercorn-Honeycomb Gastrique

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Beer Pairing

"Discipline" Belgian Inspired Dubbel

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Wine Pairing

Chassagne-Montrachet

Fifth Course

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Chocolate & Black Pepper

Guanaja Chocolate Mousse, Benne Sablé Biscuit, Chocolate Sponge, Black Pepper Ice Cream, Hazelnut Crunch

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Wine Pairing

Crémant de Bourgogne Brut Rosé

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