High Museum Wine Dinner

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

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

Corteaux Bourguignons

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

"Indominus" Belgian Inspired Quadrupel

Savigny Lès Beaune

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

"Cantada" Saison Conditioned in Red Wine Barrels

Chablis Domaine Long-Depaquit

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

"Discipline" Belgian Inspired Dubbel

Chassagne-Montrachet

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

Crémant de Bourgogne Brut Rosé